Learn how to make this quick & easy, maple syrup sweetened homemade whipped cream with only 4 simple ingredients that you most likely already have in your kitchen. It only takes a few minutes to make and is so light, fresh and delicious, you might never want store-bought whipped cream again.
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Ingredients and Supplies
In order to make this super yummy, super simple Homemade Whipped Cream, you’ll need…
- Heavy Whipping Cream
- Pure Maple Syrup
- Pure Vanilla Extract
- Salt
- Mixer (stand or hand)
- Whisk Attachment
How to Make Homemade Whipped Cream
You’ll be so glad to know that this recipe is so quick, so easy and so good! I’ve been stocking my freezer with heavy whipping cream for a few months now, because it’s such a fun and easy thing to whip up (literally) real quick.
I didn’t even think about freezing it until recently, but it’s so nice to just have on hand and not have to worry about it spoiling.
Combine Ingredients in the Mixer
First, you’ll want to go ahead and add all of your ingredients to the mixer. I like my whipped cream lightly sweet, but if you prefer less or more sweetness, just adjust the amount of maple syrup.
I add my heavy whipping cream first, and then the rest of the ingredients after that.
Turn Mixer to Medium-High
Next, I like to turn my mixer to medium-high for 5-8 minutes. I make sure to stand and watch it until it’s done. This process moves pretty quickly and you don’t want to walk away and risk over mixing it. If the mixture is over mixed, it will curdle/separate and that would be sad.
You’re looking for the mixture to thicken significantly and begin forming “stiff peaks”.
Turn Mixer off and Enjoy your Homemade Whipped Cream
Once the mixture has thickened and is forming stiff peaks, it’s done! Give it a taste and adjust anything to your preference.
If you’re reading this recipe, most likely you already know what you’ll use this for. But in case you need some ideas, you could put this on top of milkshakes, banana splits, pies, hot chocolate, or honestly eat it with a spoon. It’s that good.
I’ve been buying this heavy whipping cream in a pack of 6 and freezing it, so I always have heavy whipping cream available. This has been really nice to always have it accessible and not have to worry about keeping my heavy whipping cream from expiring.
FAQs
Can I use milk or half in half instead of heavy whipping cream?
No, you must use heavy whipping cream, because of the high fat content.
Do I have to use a mixer?
You can actually make whipped cream a lot of different ways. You might need a little trial and error to figure out what works best for you, but you can shake it up in a jar (probably takes 15-20 minutes), blend it in the blender, food processor, immersion blender, etc. The time might vary based on what method you choose, but there are plenty of ways to make it.
Can I use different sweeteners?
Of course. Use what you have. I love sweetening most things with pure maple syrup, but would also use honey, agave, sugar, powdered sugar if I needed to.
How do I store this?
I have frozen it before in a plastic tub, and that worked well.
I also have stored it in the fridge in an airtight container. If it needs whipping after coming out of the fridge, you can re-whip it as well. I would add a touch more heavy cream when re-whipping it.
Homemade Whipped Cream
This whipped cream is simple and so quick to whip up. It's perfect to eat by itself, on top of fruit, on top of pie, banana splits, the list goes on.
Ingredients
- 2 cups Heavy Whipping Cream
- 2 tbsp Maple Syrup Adjust this based on your sweetness preference. Pure maple syrup is the best option.
- 1 tsp Pure Vanilla Extract I used homemade vanilla extract, which is slightly lighter in color. Make sure it's the "pure" vanilla.
- 1 pinch Salt While this is optional, I like just a pinch of salt and think it adds a lot.
Instructions
-
First, add 2 cups of heavy whipping cream into the mixing bowl.
Next, add 2 TBSP maple syrup (you can also adjust this later if you want it sweeter), 1 tsp vanilla extract and 1 pinch of salt.
Turn your mixer on medium-high for 5-8 minutes. You'll want to stand and watch it to make sure you don't over mix it. You're looking for a thickened mixture and stiff peaks forming.
**If you over mix it, it will curdle/separate**. As soon as it's thick and is forming stiff peaks, you can turn off your mixer and enjoy.
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