Do you remember when last year America was hit with a canned whipped cream shortage? Due to widespread nitrous oxide (which fuels the expulsion of whipped cream from spray cans) shortage, supermarkets across the country could not fill their shelves with one of the most sought after sweets of our time.
Fast forward to today, thank God the shortage is over. Now, we are tortured by the canned whipped cream commercials on Food Network. Literally, every other commercial is about how wonderful it is to top your food or beverage with America’s favorite sweet condiment.
This whole thing blows my mind to no end, because I think it is a testament to how lazy we can be. Also because it LITERALLY takes 5 minutes to whisk heavy cream to have a bowl of fresh whipped cream without all the sugar, preservatives, and artificial flavors used in these cans.
About This Maple Whipped Cream Recipe:
My recipe, on the other hand, has only 4 ingredients in it: Heavy cream, maple syrup, vanilla extract and a pinch of salt. You guys, that is it. No additional flavors, sweeteners, or other difficult-to read ingredients to preserve it.
Now, the maple whipped cream recipe below makes 2 cups of whipped cream, but if you need less than that feel free to halve the ingredients. The whipping time will not change. Need more? Double it.
It keeps well in the fridge up to two days as long as it is placed in an airtight container.
Finally, I am publishing this recipe as I used it as topping in an upcoming chocolate almond flour cake (will be posted later this week). However, in addition to using it in cakes, I also use it to top off summer berries (or other seasonal fruits), ice coffee, or even my summer smoothies.
Seriously, if you give this recipe a try I can guarantee that you will never go back to supermarket bought canned whipped cream. For reals.
Use this maple whipped cream in these recipes:
Maple Whipped Cream
Ingredients
- 1 cup heavy cream, cold
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract, or ½ vanilla bean (seeds scraped)
- 1/8 teaspoon salt
Instructions
- Attach the whisk attachment to a standing mixer*1.
- Add all the ingredients into the bowl.Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.
Video
Notes
- Alternatively, you can whip it by hand (or with a handheld mixer). If you do so, it might take a few minutes longer.
- This recipe makes 2 cups of whipped cream. If you want to half the amount, simply halve the ingredients and follow the instructions. Whipping times will not change.
- You can make this maple whipped cream a day ahead. Simply whip it up, cover with stretch film and store in the fridge until ready to use.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is adapted from America’s Test Kitchen’s cookbook Naturally Sweet.
My daughter made a homemade blueberry Swiss roll cake with maple whipped cream for my sons birthday. It was delicious.
Oh that sounds heavenly Amy. Thanks for coming by and taking the time to leave a review.
Just bought what I needed to make this recipe because it sounds delicious! Since I have family members who are on low sodium diets, I am wondering why do you add salt and if you can make it without the salt.
Hi Kristi,
Salt helps tame the sweetness. However, you can certainly omit it if you wish.
Hope this helps.
Is this thick enough to use in cake layers?
Yes. Though I would recommend keeping it in the fridge for an hour or so before layering your cake so it will be nice and firm.
I made this delicious whipped cream for a special Holiday Pavlova (putting that recipe together – so good!), but ended up doubling the amount of maple syrup because it needed the extra flavor for what I was doing. Probably made it less fluffy, but perfectly delicious!
That sounds wonderful Zach. Thanks for letting me know and taking the time to leave a review.
Cheers!
I made this frosting for a pecan pie cupcake. It was delicious!!!! I will definitely be using this recipe again!
That sounds so delicious. Thanks for letting me know Renae.
Cheers!
Can I substitute maple extract for the maple syrup?
I have never made it with maple extract before. If it is as sweet as maple syrup, I think it would be fine. But I would give it a taste to see if it is sweet enough. If not, add in some honey or sugar in there. I hope this helps.
Was wondering in all your recipes if pure honey can be substituted for maple syrup, yes even the maple whipped cream? If so, is it a 1:1 substitution? Thanks so much!
Hi Lisa,
It depends on the recipe. There are 2 big differences between honey and maple syrup. First, consistency. Honey is thicker than maple syrup. For that reason, in some recipes, you need more liquid to make it work. Second, when baked, honey produces a sweeter end product so I usually use less honey if I am substituting honey for maple syrup.
However, in this whipped cream recipe you can use honey instead of maple syrup. I would recommend tasting it as it whips to ensure that it is sweet enough for your taste.
I hope this helps. Cheers!
How much is a serving?
Hi Sherrie,
This recipe makes just about 2 cups of whipped cream.
This was so flavorful. I tried it with my Irish Coffee, we loved it.
Oh I can only imagine.. Irish coffee sounds soo good right now. 🙂
Our new fave for pumpkin pie!!
So happy to hear that Erin. Thanks for stopping by.