Recipe: Maple Sweetened Whipped Cream

Lightly sweetened with rich maple syrup, this whipped cream is one of our favorite indulgences.

Whipped Cream

  • 1 cup cram (preferably raw cream)
  • 1 tsp vanilla
  • maple syrup to taste.

Before you begin, place your bowl in the freezer. This helps the cream stay whipped longer, as a warm bowl will cause it to melt and liquefy.

Pour the cream into the cold mixing bowl and, using a whisk attachment, beat on high for about 2 minutes.

Once the cream is light and fluffy, add in the vanilla. You can add in maple syrup a slash at a time until you reach the taste desired. It will depend on what you’re serving it with for the desired sweetness, so if the dessert itself is very sweet, the whipped cream doesn’t have to be!

Serve or chill immediately. This is best consumed within the day or it will start to liquefy again.

This post is linked to: REAL Food Wednesday

Recipe: Maple Sweetened Whipped Cream
Author: 
Recipe type: Desserts and Sweet Things
 
Ingredients
  • 1 cup cram (preferably raw cream)
  • 1 tsp vanilla
  • maple syrup to taste
Method of Preparation
  1. Before you begin, place your bowl in the freezer. This helps the cream stay whipped longer, as a warm bowl will cause it to melt and liquefy.
  2. Pour the cream into the cold mixing bowl and, using a whisk attachment, beat on high for about 2 minutes.
  3. Once the cream is light and fluffy, add in the vanilla. You can add in maple syrup a slash at a time until you reach the taste desired. It will depend on what you’re serving it with for the desired sweetness, so if the dessert itself is very sweet, the whipped cream doesn’t have to be!
  4. Serve or chill immediately. This is best consumed within the day or it will start to liquefy again.

whipped cream1

 

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About Donielle

Donielle is an amateur herbalist and natural momma to two littles (with another babe in heaven) after dealing with being less than fertile. She has a passion for nourishing nutrition, natural living, and spreading the word on how food truly affects our health.

Comments

  1. I put my whisk attachment in the freezer also. Unfortunatly we have no access to raw milk and all the whipping cream is ultra pasturized. Even the stuff from the health food store. It is a trade off, ultra pasturized but no extra crap in it. Someday hopefully we will be able to buy raw milk.

    donielle Reply:

    @Christy, doh! Why didn’t I think to put the attachment in the freezer? Great tip! Thanks for taking time to share it!

  2. I made maple syrup sweetened whipped cream just like hours before you posted this. It was our first time making it with maple syrup, and it was delicious! I’ve heard you can use honey, too.

    donielle Reply:

    @Beth, Yea, I’ve never tried it with honey. Though that might be tastier when using it without something sweet since it has a more pronounced flavor than syrup.

  3. this was the best whipped cream! made some tonight w/the grain-free brownies for my hubby’s birthday, since he’s allergic to wheat. it was all so much easier than trying to make a cake and everyone thought it was great. even the m-i-l who doesn’t like chocolate :)

    donielle Reply:

    @carrie, Awesome! So glad you enjoyed it! :-) I’m hoping to sneak it to my mom sometime soon since she swears up and down that she hates beans. hehehe.

    carrie Reply:

    @donielle,
    you should definitely try! she would never know! hubby liked how smooth it was and said it was almost mousse-like. 😀 thank you SOOOO MUCH for sharing these recipes!

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