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If you need a big pile of fluffy homemade whipped cream in moments, this maple whipped cream recipe is the perfect choice! It’s my go-to topping for waffles and pancakes, and that hint of maple flavor elevates all your favorite fall and winter treats. Best of all, it’s ready in mere minutes!
We’ve all been there – we need some whipped cream to dollop on pie (or pumpkin pie crumble) and need to throw some together quickly.
Although I used to make whipped cream with powdered sugar all the time, I almost always just grab the maple syrup and heavy cream.
You can even get by with just these two ingredients, or you can make it “fancy” and add some vanilla extract and a pinch of salt. I enjoy it both ways and usually make this version for company!
Ingredients
- Heavy whipping cream – Make sure the cream is “heavy whipping cream,” not half and half or anything else. You need the high fat content, or it won’t hold its shape.
- Pure maple syrup – You need real maple syrup, not that ooey gooey pancake syrup.
- 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.
How to Make Maple Whipped Cream from Scratch
- 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!
How to Store Leftover Whipped Cream
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.
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How to Use Maple Whipped Cream
With that little hint of maple flavor, this is the ideal topping for all your favorite fall desserts, like pies, crumbles, and more. But, the maple is subtle enough to use in pretty much anything!
- 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 this decadent pecan pie cobbler
- Spoon it over a pumpkin spice latte or hot chocolate
- Serve it on French toast, waffles, or fresh milled flour 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 a teaspoon of maple extract as well.
Related Recipes
- Cinnamon Maple Syrup
- Vanilla Maple Syrup
- Vanilla Infused Honey
- Cinnamon Infused Honey
- Pumpkin Pie Pudding Cups
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Homemade Maple Whipped Cream Recipe
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.1 cup heavy whipping cream, 1-2 tbsp maple syrup, 1 tsp vanilla extract , 1 pinch salt
- 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!
