Makes about 2 cups
This quick lightly sweetened whipped cream will be a go-to during fall entertaining and cozy nights on the couch. Serve it alongside pumpkin pie, topping an ice cream sundae with cooked apples and cinnamon, or to make a no-bake icebox cake.
Ingredients
- 1 cup cold heavy cream
- 1/4 cup Grade B maple syrup
- 1 teaspoon vanilla extract
Directions
- Chill the bowl and whip attachment of a stand mixer in the freezer for 30 minutes.
- In the chilled bowl with the chilled whip attachment, beat the heavy cream on low speed until frothy, about 1 minute. Slowly add the maple syrup and vanilla. Raise the mixer speed to medium and continue beating for about 1 minute. Raise the speed to medium-high and continue beating until the cream is smooth, thick, and doubled in volume. If you are uncertain about how much to whip the cream, finish it by hand with a whisk.
- Serve immediately, or refrigerate for up to 3 hours before using.
