In our family, one of our favorite treats is freshly made whipped cream on pretty much anything sweet. Cake, fruit, pie, ice cream, pudding, you name a dessert/treat and it tastes better with fresh whipped cream. My kids will eat it plain right out of the bowl. Okay, okay… so will I.
A couple of years ago we were living in Williamsburg, VA and had the opportunity to purchase our Thanksgiving dinner from the country club my husband was working for at the time. With his manager’s discount, it was actually cheaper for us to buy the fully-cooked meal than for me to buy the ingredients and then cook it myself.
One of the things that was included in the package was a plastic container of what looked like whipping cream, but the color was off slightly. So I took a tiny taste to see what it was, and OMG it was amazing.
The chef had added maple syrup to the cream and transformed an already wonderfully indulgent treat into a heavenly delicacy. It complemented the pumpkin pie perfectly! Even my husband, who isn’t a big fan of pumpkin pie and doesn’t like maple-flavored anything, loved it.
I hounded my husband for days before he finally remembered to ask the chef how to make the whipped cream. And it’s so simple. It’s now a tradition to make Maple Whipped Cream and I am sharing the recipe with you just in time for Thanksgiving.
Serve with any dessert, especially good on pumpkin pie, poundcake gingerbread, cheesecake, hot chocolate and waffles!
- 1 pint heavy whipping cream
- 1 tablespoon confectioners or powdered sugar
- 1 teaspoon vanilla
- 1/3 cup pure maple syrup, Grade B (if available. Grade B is very dark, with a rich maple flavor, Grade A will work, but it has a milder flavor so you will need to use more) You can adjust this to your taste, I actually ended up adding an extra 3 tablespoons of maple syrup because I didn't have Grade B.
- Be sure to chill your mixing bowl and whisk in the freezer for at least 10 to 15 minutes for best results. The colder the better!
- Add the heavy whipping cream into the chilled mixing bowl and beginning on low speed and slowly increasing the speed, beat until you see ribbons beginning to form in the cream.
- Add the sugar, vanilla, and maple syrup and continue beating until medium-soft peaks form. Do not overbeat or you will end up with maple butter 🙂