Prep 5 mins
Cook 0 mins
No "flavoring extract", no spices, just plain pure goodness of maple syrup in whipped cream. Use as you would regular whipped cream
- 236.59 ml whipping cream
- 59.14 ml pure maple syrup
- Beat the heavy whipping cream with the maple syrup into stiff peaks form' Serve over ice cream, pies or top mousses and anything else.
Beautiful! This made the topping of some gingerbread, and that was one yummy dessert. I added a little cinnamon to the cream, but that's just me. I like how the cream is not too sweet, and you get a delicate maple flavor. I might use a darker maple syrup next time, but again, that's just me. Thank you for a delicious recipe, Marra!
Very easy and so good! This was made to top a pumpkin pie. Thank you!
Crowd pleaser atop a slice of homemade pumpkin cheesecake!