Maple Whipped Cream

This 3 ingredient homemade Maple Whipped Cream is an airy, fluffy frosting-like topping sweetened with pure maple syrup. Its light, creamy texture pairs perfectly with a bowl of berries, cheesecake, pancakes, hot chocolate, and more.

The easiest way to turn your homemade desserts from good to great is by garnishing them.

Usually it’s frosting like my small batch buttercream on top of one of my 6 inch cake recipes, but sometimes buttercream is too heavy.

Take my small pumpkin cheesecake, for example.

You have a delicate, rich fall cheesecake that’s naked on top. Using buttercream frosting would not only make it too heavy and rich, it’s likely to tear up the top when spreading.

That’s when light and fluffy homemade whipped cream comes in handy.

And because we’re talking pumpkins and Thanksgiving for Two coming up, I went with Maple Whipped Cream

I’ve done other flavored whipped creams such as chocolate whipped cream, peanut butter whipped cream, and strawberry whipped cream.

Now it’s time for something a little cozy for the fall and winter seasons with maple syrup whipped cream.

It’s homemade whipped cream that’s naturally sweetened with pure maple syrup. No maple extract required!

Use your maple whipped cream to make small batch pancakes, waffles for two, or small pumpkin pie taste even better.

Or use it as a maple whipped cream frosting for pumpkin pie cupcakes or angel food cupcakes.

You can even eat it as a sweet snack with a bowl of fresh berries.

With only 3 ingredients and 5 minutes of whipping time, you will never buy whipped cream from a can again.

Ingredients for Maple Whipped Cream

To make homemade whipped cream with maple syrup, you’ll need these 3 easy ingredients:

• Heavy whipping cream: Make sure it says heavy whipping cream and not just whipping cream (more on that below)
• Maple syrup: Instead of powdered sugar, you’ll be using maple syrup for both flavor and sweetener. Make sure it’s pure maple syrup and not fake maple-flavored pancake syrup.
• Vanilla extract: Really brings out the maple flavor.

What is the difference between heavy whipping cream and whipping cream?

I highly recommend heavy whipping cream instead of regular whipping cream (which means you won’t see the word “heavy” in front of it).

Although both produce silky whipped cream, heavy whipping cream has a little more milk fat at 36%, which whips better and holds its shape more.

Whipping cream only has 30% milk fat, so it’s a little lighter and a little more time sensitive. That means it won’t hold its shape as much.

If you’re eating your maple syrup whipped cream right away, especially if it’s going to melt on thick hot chocolate, using either type of cream will work.

However, if you need it to last longer to top your small pumpkin cake, you’ll want to use heavy whipping cream.

How To Make Maple Whipped Cream

Making maple syrup whipped cream is SO easy, you’ll wonder why you haven’t done it yet! Here’s how to get started:

1. Whip heavy cream until it thickens and soft peaks form.
2. Add maple syrup and vanilla then continue beating until stiff peaks form.

That’s it! Your maple cream recipe is best eaten when it’s made. Refrigerate leftovers for up to 2 days. You may need to rebeat if it deflates a little in the fridge.

Can you freeze whipped cream?

To make your maple whipped cream last even longer, you can freeze it for up to 2 months.

Portion the whipped cream onto a cookie sheet (either piped or spooned), freeze until firm, then transfer them to a freezer-safe bag.

That way, they’re ready to plop onto your hot chocolate and individual desserts. You don’t even need to thaw them for hot chocolate.

Recipes Using Maple Whipped Cream

Now that you made maple syrup whipped cream, here are some desserts you can serve with it:

• French Toast For Two
• French Toast Casserole For Two
• Angel Food Cake in loaf pan
• Mini Angel Food Cake
• 6 Inch Cheesecake
• 4 Inch Cheesecake
• Cheesecake For Two
• Air Fryer Cheesecake