Simple, luxurious and delicious; whipped cream is almost magical. When added to a regular old treat it becomes extraordinary. That morning cup of coffee, topped with a little bit of fresh whipped cream and oh ya, bliss in a cup, I’m just saying. Whipped cream can be used to top apple pie, pumpkin pie lattes, hot cocoa, salted caramel mocha fauxccino, with fresh fruit or just about anything else.
Growing up we were a Cool Whip family. One weekend my siblings and I stayed at my best friend’s house so all of our parents could go away for a few days. Her Grandma Ruby who came to watch us a brought mini berry pies. Her pies are the best you will ever have! Berry, pumpkin, you name it; they were always the amazing. Before we ate the pies Ruby did something I had never seen before, she pour cream into a bowl and started whipping it with the electric mixer. I remember standing amazing as the cream was whipped into fluffy perfection. It was so good!
I never buy the store-bought kind now. My girls loved cleaning out the bowl for me when I made this batch a few days ago. It is very easy to make and has just a hint of fall flavor from the maple syrup. You could substitute for raw honey, but we prefer the taste of the maple syrup.
Vanilla Maple Whipped Cream
- 1 pint heavy or fresh cream (raw is prefered)
- 2 TBS maple syrup
- 2 tsp vanilla extract
- Add all the ingredients to a medium sized mixing bowl. Beat on high until fluffy, stiff peaks are formed. This should take about 5-7 minutes.
- Serve immediately or keep in a covered glass container in the refrigerator.
This whipped cream is also AMAZING on pumpkin pie fauxccinos. It’s lovely isn’t it? Be sure to come back tomorrow for the recipe.