Maple Whipped Cream

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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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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  1. Becky says

    This makes me happy 🙂
    I’ve wondered about using maple syrup but haven’t tried it yet. I always use sucanat and my husband was just saying how it gets too dark and heavy tasting for him. I’ll do this next time, we love maple syrup here at our house!

  2. Heather says

    What brand(s) of heavy whipping cream — or milk products in general — is/are not ultra pastuerized? I know the benefits of raw. I do not have access to that.

  3. Ruth Avery says

    This sounds so good… Has anyone ever tried making whipped cream with a non-dairy substitute, like coconut cream?

    • KimiHarris says

      Yup! It works well, but you have to keep it more cold. Keeping the can of coconut cream or milk in the fridge until you use it helps. Using a very cold bowl also helps. Then serving it right away or refrigerating after you make it. (Also, if using a can of coconut milk, scoop of and use only the “cream”. )

  4. says

    We found this totally amazing maple cream – no dairy, just maple syrup thinker Nd whipped to a cream, and OH MY GOSH!!! It was so totally amazing. From a small farm called Paul Bunyun (?) in PA. Not cheap but oh so worth it. Yummo!

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