Healthier Whipped Cream
A light, fluffy, naturally sweetened whipped cream made with maple syrup.
Ingredients
- 1 cup heavy cream or heavy whipping cream cold
- 2 tbsp maple syrup pure
- ½ tsp pure vanilla extract
Instructions
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In a large bowl, using a handheld mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks fall right between soft and stiff peaks—they’re sturdy but still silky, making them ideal for topping or piping onto desserts. If you happen to over-whip the cream and it starts to look thick or curdled, add a splash of cold heavy cream and gently fold it in with a spatula until the texture becomes smooth again.
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Use right away, or cover tightly and refrigerate for up to 3 days*.
Recipe Notes
*If it deflates slightly, give it a quick whisk before serving. It is best served within 24 hours.
Double Batch: This recipe scales up easily—feel free to double or even triple it. Keep in mind that heavy cream roughly doubles in volume as it’s whipped, so if you need 2 cups of whipped cream, start with 1 cup of heavy cream.