Homemade Maple Whipped Cream
This post may contain affiliate links. Read disclosure policy.
This homemade maple whipped cream is light, fluffy, and naturally sweetened with real maple syrup. Made with just three ingredients, it comes together in minutes and is the perfect topping for pies, pancakes, lattes, fresh fruit, and your favorite desserts.
There is something about homemade whipped cream that makes every dessert feel a little more special. Add a splash of real maple syrup and suddenly it tastes like fall, cozy mornings, and weekends when everyone actually sits down for breakfast together.
I have always loved making whipped cream because it takes just a few minutes and tastes so much better than anything from a can. This maple version has become one of my favorites because it adds just enough sweetness without being overpowering.
I love piling it onto slices of sourdough peach cobbler, spooning it over warm sourdough pear crisp, a dollop on top of a pumpkin spice latte, or topping a stack of Dutch baby pancakes with a generous dollop.
If you have never made traditional whipped cream recipes before, don’t worry. It is incredibly simple and comes together with just three ingredients.
If you are looking for a classic version, you can also try my homemade whipped cream recipe. Once you start making your own, you may never go back to store bought again.
Why You Will Love This Recipe
- Made with only 3 simple ingredients
- Naturally sweetened with real maple syrup
- Light, fluffy, and creamy
- Delicious subtle maple flavor
- Ready in about 5 minutes
- Perfect for desserts, pancakes, coffee drinks, and fruit
- Better than store bought whipped topping
Ingredients Needed
Heavy Whipping Cream: Use cold heavy whipping cream for the best volume and texture. The high fat content helps whip into a fluffy texture.
Pure Maple Syrup: Real maple syrup gives this whipped cream its delicious maple flavor. Skip the pancake syrup for this recipe.
Vanilla Extract: A little vanilla rounds out the flavors and makes everything taste even better.
Tools You May Need
- Stand mixer or handheld mixer
- Large mixing bowl
- Measuring spoons
- Rubber spatula
How to Make Maple Whipped Cream
Step 1: Place the heavy whipping cream, maple syrup, and vanilla extract into a cold mixing bowl or the bowl of a stand mixer.
Step 2: Using an electric hand mixer or stand mixer, beat on medium speed with the whisk attachment until soft peaks begin to form.
Step 3: Continue mixing until stiff peaks form. Be careful not to overmix or you will end up making maple butter instead. While that is delicious too, it is probably not what you were going for. Serve immediately or refrigerate until ready to use.
Variations
Cinnamon Maple: Add ½ teaspoon ground cinnamon for a warm, cozy flavor.
Save This Recipe
We'll get it sent to your inbox! Plus, get new recipes from us every week.
Pumpkin Spice: Add a pinch of pumpkin pie spice for a fall dessert topping.
Honey Maple Whipped Cream: Replace part of the maple syrup with honey for a slightly floral sweetness.
How to Use Maple Whipped Cream
- Spoon it over sourdough apple crisp or blackberry cobbler
- Add it to Dutch baby pancakes.
- Dollop it onto pumpkin pie or apple pie.
- Stir it into your morning coffee or homemade lattes.
- Top hot chocolate.
- Serve with waffles, pancakes, french toast casserole.
- Add it to fresh berries.
- Spoon it onto oatmeal.
- Use it as a dip for sliced apples.
Honestly, if there is dessert involved, there is a pretty good chance maple whipped cream belongs on top.
Tips
- Start with cold heavy cream and a cold mixing bowl.
- Use pure maple syrup for the best flavor.
- Mix on medium speed instead of high for a more stable whipped cream.
- Watch closely as it thickens. It can go from perfect whipped cream to butter surprisingly fast.
- For the fluffiest texture, serve shortly after making.
Storage
Store leftover maple whipped cream in an airtight container in the refrigerator for up to 2 days.
If it begins to lose volume, gently whisk it again before serving.
Freezing is not recommended, as the texture changes once thawed.
Frequently Asked Questions
I recommend using pure maple syrup. It provides a much better flavor and creates a lighter whipped cream.
Yes. It can be made up to one day ahead and stored in the refrigerator.
Make sure your heavy cream is cold and contains at least 36% milk fat. A chilled bowl also helps.
You can whisk it by hand, but be prepared for a good arm workout.
It is best enjoyed fresh. Freezing changes the texture.
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me @ablossominglife
Maple Whipped Cream
Save This Recipe
We’ll get it sent to your inbox! Plus, get new recipes from us every week.
Equipment
- Stand mixer or hand mixer
- Measuring cups and spoons
Ingredients
- 1 cup heavy whipping cream
- 1-2 tbs maple syrup
- 1/2 tsp vanilla extract
Instructions
- Place the heavy whipping cream, maple syrup, and vanilla extract into a cold mixing bowl or the bowl of a stand mixer.
- Using a electric hand mixer or stand mixer, beat on medium speed with the whisk attachment until soft peaks begin to form.
- Continue mixing until stiff peaks form. Be careful not to overmix or you will end up making maple butter instead. While that sounds delicious too, it is probably not what you were going for.
- Serve immediately or refrigerate until ready to use.
Notes
- Start with cold heavy cream and a cold mixing bowl.
- Use pure maple syrup for the best flavor
- Mix on medium speed instead of high for a more stable whipped cream.
- Watch closely as it thickens. It can go from perfect whipped cream to butter surprisingly fast.
- For the fluffiest texture, serve shortly after making.