Homemade Whipped Cream
A thick, creamy, and delicious whipped cream sweetened with maple syrup.
Servings: 8
Equipment
Ingredients
- 2 cups heavy cream 35%
- 2 tablespoons pure maple syrup
- ¼ teaspoon vanilla extract optional
Instructions
- Pour the cold heavy cream into a large mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, whip the cream on medium speed until it holds soft peaks.
- Add the maple syrup and vanilla extract, then continue whipping just until medium peaks form and the mixture looks smooth and airy.
Notes
- Starting with cold cream helps the recipe to whip up faster.
- Avoid overwhipping. Overwhipping turns the cream grainy and can even separate into butter and buttermilk. Stop as soon as peaks form.
- Medium peaks are when the whipped cream is thick enough to hold its shape, but still soft and a little floppy at the tip when you lift the whisk. It’s perfect for spreading or dolloping.
- You can swap the maple syrup for powdered sugar if desired. Start with a few tablespoons and add more to taste.
- Please double check amounts when using the multiplying feature in the recipe card.
Nutrition
Calories: 216kcal | Carbohydrates: 5g | Protein: 2g | Fat: 21g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 17mg | Potassium: 68mg | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 0.1mg