Homemade Maple Whipped Cream Recipe

What makes coffee and hot chocolate a little more special?  Pies and puddings much more delectable? Pancakes and waffles downright decadent?

Why it’s my homemade maple whipped cream!

This creamy taste-of-heaven is super easy to make and contains all real food ingredients.  There are no gross chemicals, vegetables oils,  or other yucky ingredients in this whipped topping!

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How to Make Homemade Whipped Cream

Before you make this recipe, here are a few tips I’ve learned over the years from trial and error.

First, always use heavy whipping cream for the best results.

Second, if you’re using cream from raw or unhomogenized milk and separating it yourself, be very careful to get only the cream from the milk and not any of the actual milk. When I accidently get a little milk in with my cream, it simply doesn’t whip well – if it whips at all.

In order to be sure I’m using only the heavy cream to whip I have to plan ahead. First, I allow the milk to sit undisturbed (in the fridge) for at least 6-8 hours so the cream rises to the top. Then, I slowly pull out the cream using a turkey baster. I put the cream in a small glass jar and put it back in the fridge for another 6-8 hours.

If the cream still looks like 100% cream then I know it’s perfect for whipping. If there is any separation – even just a centimeter or less of milk at the bottom of the jar – I repeat the process by pulling the cream from the top of the jar and placing it in a new glass jar. I usually don’t let it sit again before whipping it because at that point I’m sure I’ve really got heavy cream.

Next, makes sure the cream is cold.

My last tip – Whip the cream before adding the other ingredients. Don’t simply dump all the ingredients in a bowl, start whipping, and expect it to turn into whipped cream.

When the cream forms soft peaks on the mixing paddles you can add the maple syrup, salt, and vanilla by gently folding them in.

Here’s the recipe!

Ingredients

1 cup heavy whipping cream
1 tbsp Grade B maple syrup (or coconut sugar)
1 pinch of salt
1/4 tsp  vanilla

Instructions
Mix the cream with a hand or stand mixer until stiff peaks form.
Fold in maple syrup, salt, and vanilla.
Make this as close to when you’ll be using it as possible. It will keep in the refrigerator for several hours but might need to be re-whipped with a whisk before serving.

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