Maple Whipped Cream

Maple whipped cream is one of those simple upgrades that instantly feels special. Sweetened naturally with pure maple syrup, it brings a warm, woodsy depth you can’t get from powdered sugar alone. It’s perfect on pumpkin desserts, fall cakes, waffles, pies, hot chocolate, and cozy holiday drinks — anywhere you want a little real maple character without overpowering the main dish.

Ingredients

Base Whipped Cream

• 1 cup heavy whipping cream, cold
• 2–3 tbsp pure maple syrup (Grade A dark/robust preferred), warmed and cooled
• ½ tsp vanilla extract
• ½ tsp vanilla bean paste (for flecks)
• Pinch of table salt (added during syrup warming)

Optional Stabilizer

• ½ tsp gelatin bloomed in 1 tbsp cold water, melted and cooled

Scaling Options

• Half Batch: ½ cup cream + 1–1½ tbsp maple syrup; scale remaining ingredients accordingly.
• Double Batch: 2 cups cream + 4–6 tbsp maple syrup; double stabilizer if using.

Directions

Warm the Maple Syrup

Place the maple syrup in a small saucepan and warm just until steaming. Add the pinch of table salt and stir until fully dissolved. Remove from heat and allow to cool completely.

Whip the Cream

Combine the cold heavy cream, cooled maple syrup, vanilla extract, and vanilla bean paste in a mixing bowl. If using gelatin, drizzle in the cooled melted gelatin as you begin whipping.

Beat with a hand mixer (or whisk vigorously by hand) until soft to medium peaks form.

Adjust & Serve

Taste and add more maple syrup if needed. Serve immediately, or refrigerate up to 24 hours and re-whip lightly before use.

Variations

Customize the flavor to pair with different desserts or drinks:

• Cinnamon-Maple: Add ⅛–¼ tsp ground cinnamon to the cream before whipping.
• Maple-Bourbon or Maple-Rum: Add 1–2 tsp spirit to the maple syrup before warming; simmer 20–30 seconds to cook off alcohol, then cool.
• Orange-Maple: Fold in ½ tsp finely grated orange zest after whipping.
• Salted Maple: Increase salt to ⅛–¼ tsp (added during syrup warming).
• Berry-Infused Maple: Warm 2 tbsp maple syrup with 1–2 tbsp crushed berries; simmer 1–2 minutes, strain, cool, and substitute for plain maple syrup.
• Browned-Butter Maple: Brown 1–2 tbsp butter until golden and nutty; cool until just warm, whisk into the maple syrup during the warming step, then cool completely before whipping.

Notes

Preparation

• Warming the maple syrup enhances flavor and dissolves the salt smoothly.
• Vanilla bean paste adds flavor and appealing flecks throughout the cream.
• Gelatin optional stabilizer helps the whipped cream hold up longer on pies, cakes, and drinks.

Serving Suggestions

• Serve on our family’s Pumpkin Spice Steamer, pumpkin milk, pies, crisps, spice cakes, waffles, or hot chocolate.
• A great topping for fall desserts and holiday gatherings.

Variations

• Try the browned-butter version with apple or pear desserts.
• Berry-infused maple pairs nicely with chocolate or vanilla bases.

Make-Ahead & Storage

• Whipped cream can be stored up to 24 hours; re-whip lightly to refresh texture.
• Stabilized versions hold their shape longer and are good for piping.