Whipped cream is one of the most versatile toppings. You can literally put it on any dessert, sweet breakfast or just a spoon and it is perfect. Plus, when you make your own whipped cream you can flavor it so many different ways.
Today, I am whipping up a dutch baby, so I thought a little maple whipped cream would pair well with it and I was so right! This maple vanilla whipped cream is smooth, sweet and rich and whether you are whipping up a batch to dollop over chocolate buttermilk pancakes or some chocolate cupcakes, you are going to love it.
Let’s get started…
Begin by gathering 1 cup of cold heavy cream, 3 tablespoons of maple syrup, 1 tablespoon of confectioners sugar and 2 teaspoons of vanilla extract.
Combine everything in the bowl of a stand mixer or a large mixing bowl, if you are mixing with an electric hand mixer. Whip until soft or stiff peaks form and use immediately.
If you are unfamiliar with the difference, soft peak whipped cream is a consistency that is loose and silky. It is perfect for dolloping over pancakes or fresh fruit. Whipped cream at the “stiff peak” consistency is much fuller and fluffier and will hold its shape nicely. This is best for piping onto cupcakes or adding to cake frosting.
Both are delicious.
The next time you have heavy cream and maple syrup in your kitchen, whip up a batch of this maple vanilla whipped cream and spoon it over everything… the morning waffles, your afternoon coffee, dip some pretzels into it… whatever you want, as long as you make some, because I know you are going to love it.
Maple Vanilla Whipped Cream
Ingredients
- 1 cup of heavy cream, cold
- 3 tablespoons of maple syrup
- 1 tablespoon of confectioners sugar
- 2 teaspoons of vanilla extract
Instructions
- Combine 1 cup of cold heavy cream, 3 tablespoons of maple syrup, 1 tablespoon of confectioners sugar and 2 teaspoons of vanilla extract in a stand mixer
- Whip until soft or stiff peaks form
- Serve immediately or chill in an airtight container
