Easy Maple Whipped Cream Recipe {No Sugar Added}
Throw together the most perfectly fluffy homemade whipped cream in just moments without using a single speck of sugar! This maple whipped cream has all the sweetness and flavor you need to top pies, cakes, hot cocoa, and more with just 3 simple ingredients.
Can you make maple whipped cream?
Maple whipped cream is just like regular whipped cream, except instead of using powdered sugar, you use real maple syrup for sweetness instead. It’s seriously easy and is especially tasty on pumpkin pie!
Why you’ll love this maple whipped cream recipe
Equipment
It’s easiest to use an electric mixer for making whipped cream. We usually use a stand mixer, but you could easily use an electric hand mixer or even a whisk. Just be prepared to get a workout if you’re using a whisk!
When I need a small batch, I actually use the sauce whisk from Pampered Chef. It fluffs up so much faster than a normal whisk and is perfect for just a little bit to plop on some hot cocoa.
Ingredients
- Heavy whipping cream – It’s important to use the right cream. Heavy whipped cream has a high fat content compared to half and half, and is perfect for this topping.
- Pure maple syrup – Real maple syrup is a great natural sweetener for whipped cream. You could replace it with honey, too.
- Vanilla extract – This adds an extra scent and flavor that makes this whipped cream really delicious. You can easily use a different extract for extra flavor. I used half vanilla bean paste and half cinnamon extract once, and it tasted amazing!
- Pinch of salt – Salt highlights flavors and makes sweet things taste even sweeter. You just need a little bit to make this whipped cream extra flavorful!
How to Make Maple Whipped Cream
- Add all of the ingredients to the bowl of a stand mixer with the whisk attachment.
- Whisk over medium speed until soft peaks form. Taste and add more syrup or extract as needed.
- Continue whisking until stiff peaks firm. If you remove the mixer from the bowl, the peaks should stand up firm without collapsing. Be careful not to overmix.
- Pipe, spoon, or serve as desired!
Storing Suggestions
Store leftover whipped cream in an airtight container in the fridge for 2-3 days. You may need to whip it again if it starts to fall, but be careful not to overwhip. You can also freeze it for a homemade dessert!
How to Use Maple Whipped Cream
- Top your favorite pumpkin pie, apple pie, or pecan pie
- Adda dollop to my pumpkin pie pudding cups
- Scoop it over your favorite desserts, like apple crisp, caramel apple galette, and more
- Spoon it over a pumpkin spice latte or hot chocolate
- Serve it on French toast, waffles, or pancakes for extra sweetness and flavor
- Use it as an easy frosting for spice cake or your favorite fall cake recipes
- Serve it with fresh fruit, like apple slices, berries, and more
Tips & Variations
- Use a different extract. As a homemade extract enthusiast, I love to use my extracts in different whipped creams. This homemade maple whipped cream would be delicious with cardamom extract, coffee extract, or cinnamon extract especially.
- Try an infused maple syrup. I love to infuse maple syrup with vanilla beans or cinnamon sticks. They add extra flavor that is so yummy on pancakes and waffles. Use cinnamon maple syurp for a maple cinnamon whipped cream or my vanilla maple syrup for a really fragrant maple vanilla cream.
- Add a vanilla bean. For a really strong vanilla flavor, add 1 tsp of homemade vanilla bean paste instead of the vanilla extract or scrape one whole vanilla bean pod.
- Make a creamy treat. I actually prefer to make whip to medium peaks and then fold in chopped nuts, grated chocolate and more for a little homemade snack. It’s so good!
- Add spices. I like to add a little ground cinnamon for cinnamon whipped cream. Get creative with your spice cupboard!
FAQs
Absolutely! You don’t have to use powdered sugar to make maple syrup if you don’t want to. The heavy cream will become thick and fluffy without a sweetener, so you can easily replace the sugar with your favorite natural sweeteners (maple syrup, agave nectar, honey) or even sugar alternatives (powdered erythritol, stevia, etc).
I prefer to use maple syrup because it is such a simple, commonly available sweetener and adds a sweet maple flavor that’s perfect for serving with your favorite fall desserts.
Yes and no. There is a subtle maple flavor, but it isn’t over the top. If you want your cream to have a really strong maple flavor, you’d want to add maple extract as well.
If you go past firm peaks, the cream will split, and you’ll make maple butter. At this point, just keep whipping until the butter solids come together. Be sure to strain out the buttermilk and rinse the butter well. You can also add extra maple syrup (or maple sugar) for an even stronger flavor. You may want to add some salt, too.
Related Recipes
- Cinnamon Maple Syrup
- Vanilla Maple Syrup
- Vanilla Infused Honey
- Cinnamon Infused Honey
- Pumpkin Pie Pudding Cups
Homemade Maple Whipped Cream
Equipment
- Stand mixer or hand mixer
- medium bowl (if needed)
- Whisk (if needed)
Ingredients
- 1 cup heavy whipping cream
- 1-2 tbsp maple syrup, (adjust to taste)
- 1 tsp vanilla extract , (or vanilla bean paste)
- 1 pinch salt
Instructions
- Add all of the ingredients to the bowl of a stand mixer with the whisk attachment.
- Whisk over medium speed until soft peaks form. Taste and add more syrup or extract as needed.
- Continue whisking until stiff peaks firm. If you remove the mixer from the bowl, the peaks should stand up firm without collapsing. Be careful not to overmix.
- Pipe, spoon, or serve as desired!
