Maple Whipped Cream Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/12/22
Maple Whipped Cream on Pumpkin Pie
Diana Rattray
Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 8 servings
Nutrition Facts (per serving)
63 Calories
5g Fat
4g Carbs
0g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 63
% Daily Value*
Total Fat 5g 7%
Saturated Fat 3g 17%
Cholesterol 17mg 6%
Sodium 5mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 0%
Total Sugars 3g
Protein 0g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 0mg 0%
Potassium 25mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It's hard not to like whipped cream or maple syrup―which is why you'll love this delicious combo of the two. Maple whipped cream is wonderful served on a cheesecake or gingerbread, or use it to garnish pancakes or waffles for an extra-special breakfast or brunch. What's more, you can easily double this recipe if you are cooking for a bigger crowd. You can also decorate a cake with it—a spice cake would be delicious with this type of topping. Put a dollop on some fresh fruit or on some graham crackers for a treat your kids will love. This topping takes only 10 minutes to make and is only two ingredients. What's more, you can easily double this recipe if you are cooking for a bigger crowd.

Put the mixing bowl and beaters in the refrigerator for about 15 minutes to get them thoroughly chilled before beating the whipped cream. This step will help to mix the cream up quicker and help to make it lighter and airier. 

This recipe is especially good if you can find Grade B or the darkest syrup possible, as it will bring a more intense maple flavor to the whipped cream.

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Ingredients

  • 1/2 cup whipping cream, cold

  • 2 tablespoons maple syrup, preferably dark or Grade B, cold

Steps to Make It

  1. Gather the ingredients.

  2. Chill the mixing bowl and beaters for best results.

  3. Beat whipped cream until soft peaks form; add maple syrup and beat until firm.

Tips

  • A stainless steel mixing bowl works the best for this process.
  • The darker the syrup, the stronger the taste of maple will be.

How to Get Stiff Peaks When Making Whipped Cream

Make sure the mixing bowl, beaters, and whipping cream are cold. This will speed up the process and also help to make the final product light and airy. Using an electric mixer, beat on medium speed and mix until peaks form. Stiff peaks are when the cream is fluffy, yet stiff, and when you lift the beaters, the cream will have peaks that stand up. The mixture will increase in volume and also thicken.


If the peaks don't stand up but droop, you have achieved soft peaks, and the cream needs to be beaten more.

How to Use Maple Whipped Cream

This decadently rich whipped cream is so versatile, the possibilities for what you can put this on are endless. From decorating a cake, putting a spoonful on pancakes or waffles, or even graham crackers to putting on warm gingerbread or a pumpkin pie, these are just a few of the numerous ways you can use this cream.

How to Store

Store this whipped cream in an airtight container in the fridge for up to one week.