Maple Whipped Cream
You can’t get through the holidays without whipped cream or at least why would you want to?! This maple whipped cream is the perfect compliment to pumpkin pie, apple pie, hot chocolate, chocolate pudding, even a morning cup of coffee...you name it, it makes it better.
Ingredients:
1 cup heavy cream
2 tablespoons maple syrup
Directions:
This is silly how simple this recipe is, but it never ceases to delight the children (and adults) who have never made whipped cream by hand! We like to take turns whipping it so we truly appreciate the work it takes to make it.
In a cold bowl (larger than you think you need) pour the cream and maple syrup together. Using a large ballon whisk (or a hand blender if you must) whisk the mixture until it becomes light and fluffy. You will want to make big around the bowl motions to whip air into rather than tight little stirs.
It won’t be quite as fluffy as regular whipped cream because the maple syrup weighs it down a bit, but it is a trade I’m willing to make.
It will store in the fridge in an airtight container for a day or so, so don’t worry if you make more than you need. I’m sure you’ll find a way to use it up :)
