I don’t know what it is about pure maple syrup and cream, but they taste absolutely amazing together. Honey can be used as well, and is certainly delicious, but, especially this time of year, maple syrup gives a beautiful flavor in whipped cream.
I thought that I should share this recipe to go along with the Hot Cocoa recipe I just shared. They make an amazing pair. Of course, it works equally well on top of pumpkin pie, apple pie, sauteed apple slices and more. It’s so good, you might be tempted to eat it plain (just to warn you).
Maple Whipped Cream
- 1 cup of heavy whipping cream, not ultra-pasteurized
1 tablespoon pure maple syrup, Grade B
1 teaspoon vanilla extract (gluten-free, if needed)
In a medium sized bowl, whip the ingredients until fluffy. Serve immediately.
You can easily double or triple this recipe.
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