Serve with any dessert, especially good on pumpkin pie, poundcake gingerbread, cheesecake, hot chocolate and waffles!
Author:Kate Kelly - My Mommy Brain
Prep Time:15 minutes
Cook Time:5 minutes
Total Time:20 minutes
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 🙂
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