Maple Whipped Cream
Learn how to make the best maple whipped cream with this easy recipe. All you have to do is combine the ingredients in a bowl and whip them together to make a thick, luscious maple-flavoured cream frosting for cakes and other desserts.
Servings: 16
Calories: 83kcal
Equipment
Ingredients
- 160 mL whipping cream (35 % fat) refrigerator cold
- 160 grams pure maple syrup refrigerator cold
- 75 grams mascarpone cheese refrigerator cold
- 2.5 mL pure vanilla extract
- 1 pinch Diamond Crystal fine kosher salt
Instructions
- Combine all the cold ingredients in the bowl of a stand mixer fitted with the whisk attachment. Add the vanilla and salt too.
- Whip them on medium to medium–high speed until they come together to form a thick whipped topping with firm peaks.
Notes
- This recipe makes about 750 mL (3 cups) of maple whipped topping.
- For the maple syrup, use pure maple syrup (medium or dark preferably). Do not use maple-flavoured pancake syrup which is corn syrup and not as tasty.
- You can enhance the flavour of this maple-flavoured whipped cream with imitation maple extract.
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- Adapted from the book Sheet Cake by Abby Dodge.
Nutrition
Calories: 83kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 9mg | Potassium: 32mg | Sugar: 6g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.02mg
