Maple Whipped Cream

Maple Whipped Cream
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maple whipped cream
Pumpkin pie with maple whipped cream. Delicious!

Ah, what’s better on pumpkin pie than whipped cream? How about maple whipped cream? It just seems like a natural pairing to have maple flavor along with pumpkin, doesn’t it? We thought so, and we came up with the idea of making a maple flavored whipped cream. Ready to try it for yourself to see if it’s as good as it sounds?

If you’re thinking that maple whipped cream will somehow be more difficult than regular whipped cream, think again. It’s just as easy, and we all know that real whipped cream is about the easiest dessert-type thing to make. Let’s scratch some out for our pie!

Maple Whipped Cream

Yield: about 1/2 cup

Maple Whipped Cream


  • 1/4 cup (60 g) cold heavy cream
  • 2-3 tsp (13-18 g) maple syrup
  • Pinch kosher salt

Abbreviated Instructions

Place a bowl and whisk in the freezer for at least 30 minutes to chill completely.

Pour cream into chilled bowl. Add salt and maple syrup, and whisk until light and fluffy and the whipped cream holds stiff peaks, about 2 minutes.

Serve immediately.

Ingredient discussion:

Use grade B maple syrup. Really. The grading refers only to the color, not the quality, of the syrup, and grade B is darker in color. Darker in color means more maple flavor, which is what you want. We try to use organic heavy cream as it’s just cream, nothing else. Read the ingredient list on the package if you’re wondering. The pinch of salt is there to help bring out a bit of flavor, but think of it as optional.

Procedure in detail:

Chill bowl and whisk. For small amounts of whipped cream, we just whip it by hand. We might be the only people who still do so, but we find it easier than breaking out a mixer. So, place a bowl — about a quart size, preferably a heavy bowl to hold the cold — and whisk in the freezer. Now go off and do something else for at least a half an hour. (Oh, naturally, you can use a mixer if you want; just chill the bowl and whisk attachment or beaters).

cream, maple syrup, and salt
A properly chilled bowl is key to making whipped cream by hand. The cream whips faster and easier.
maple whipped cream
For small amounts of whipped cream, we just use a bowl and whisk.

Whip cream. Pour the heavy cream into the chilled bowl, followed by the maple syrup, and the pinch of salt, if using. Start whisking. We find it helps to hold the bowl slightly tilted so the cream runs down, and to move the whisk in a circular direction to incorporate air. In a minute or two, your arm will be tired, but your cream will be thickening. Keep whisking until you have nice thick, stiff, whipped cream.

Serve. Scoop out whipped cream and serve on top of your favorite pie.

This year, we modified our pumpkin pie to include some molasses for improved flavor, and we thought that the maple whipped cream would be a nice complement. It was. Using maple syrup adds a nice sweetness that’s different from sugar, something more complex and nuanced. The maple whipped cream starts out with just a hint of flavor, but, as you eat more, it seems as though the whipped cream has more and more maple syrup. What a great change from the standard vanilla flavored whipped cream. Five maple leaves, uh, stars.

Worth the trouble?

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