Homemade Maple Whipped Cream is a fall-flavored treat that comes together with just a few simple ingredients. By whipping pure maple syrup into fresh whipping cream, you get a luscious topping with sweet maple flavor to elevate everything from pancakes to pies.
Why You'll Love This Recipe
Delicious Flavor - Out of all the whipped cream recipes on my site, this maple version is my favorite for topping breakfast foods. The subtle maple flavor is a delicious treat without being overpowering.
No Refined Sugar - This is a great option if you prefer not to use processed sugars. The natural sweetness comes from 100% pure maple syrup.
Versatile Topping: Homemade whipped cream is the perfect topping for waffles, hot chocolate, pies, or your favorite desserts. Use it between cake layers, and frost cupcakes, or serve it alongside berries or other fresh fruit.
Looking for the full recipe? See the recipe card at the bottom of this post for the full list of ingredients, including measurements and instructions.
Heavy Cream - Use cold heavy whipping cream with at least 36% milk fat. The high fat content is necessary for it to reach optimal volume and stiffness when whipped.
Maple Syrup - Use high-quality pure maple syrup, not maple extract or pancake syrup. Real maple syrup provides the signature maple sweetness and flavor.
Pure Vanilla Extract - Vanilla brings out extra flavor notes.
Salt - I don't usually add salt to my whipped cream recipes, but with this one I just love how it enhances and balances the flavors!
How to Make Maple Flavored Whipped Cream
It's so easy to make this maple whipped cream from scratch!
- Pour a cup of cold heavy cream into a large bowl.
- Next add 3 tablespoons of maple syrup, a ½ teaspoon vanilla, and a pinch of salt.
- Using the whisk attachment of your electric hand or stand mixer beat the cream on low speed until foamy.
- Increase the speed to medium-high speed for 1-2 minutes until stiff peaks form.
- Use ice-cold ingredients for the best volume. Chill a large mixing bowl and the whisk attachment along with the cream.
- Watch carefully near the end once soft peaks start to form.
- When you lift the whisk out of the whipped cream and the tip of the peak stands straight up without curling over on itself you have reached the stage of stiff peaks.
- Beat to medium peaks to dollop onto desserts or stiff peaks if you want to pipe the cream.
- Do not overbeat or it will turn grainy and begin to transform into butter.
Properly stored, leftover whipped cream will keep for 5 days in the refrigerator.
- Transfer to an airtight container then smooth the top of the cream to limit air exposure.
- Press plastic wrap directly across the surface before sealing the container.
- Store in the back of the fridge, rather than in the door where the temperature fluctuates.
- When ready to reuse, briefly re-whip on medium speed until light, fluffy, and spreadable.
Mix 1-2 tablespoons of cold heavy cream in on low speed and it will smooth out cream that has been whipped for too long.
Yes, adding a teaspoon of ground cinnamon or pumpkin spice seasoning is a great addition that complements the maple flavor.
Technically, you can make this recipe by hand with a whisk or by shaking in a sealed jar. But it takes a LOT of effort! For best results, I highly recommend using a stand or hand mixer.
Sure! Just put the ingredients in a whipped cream dispenser, shake well, and charge with an N20 cartridge.
More Flavored Whipped Cream Recipes
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Maple Whipped CreamRecipe by:
- 1 cup heavy whipping cream
- 3 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- Place the heavy whipping cream, maple syrup, vanilla extract and salt in a large mixing bowl and beat on low speed with an electric mixer until the cream is foamy, about 1 minutes.1 cup heavy whipping cream, 3 tablespoons maple syrup, ½ teaspoon vanilla extract, ⅛ teaspoon salt
- Increase to medium-high speed and continue beating until the cream forms stiff peaks.