This Maple Whipped Cream–made in an electric mixer with only 4 ingredients–is a unique addition to your favorite fall pie, or the holiday dessert table.
Maple Whipped Cream
A good pie should be able to stand on its own. However, even a good pie can be enhanced when served with whipped cream. This Maple Whipped Cream takes it to the next level with the subtle maple flavor, using both maple sugar and maple extract. Serve along side your favorite fall pie!
A Note on Over-whipped Cream
When it comes to homemade whipped cream, one particular rule comes to mind: Don’t over whip the cream. Over-whipped cream is stiff and has visible aeration (or tiny bubbles) throughout. Oddly enough, it also coats your mouth leaving an unpleasant taste. Soft or medium whipped cream is the perfect consistency you’ll want to achieve.
Soft peaks look like when you pick up the whisk and the whipped cream softly falls down, and eventually falls off the whisk in a heap. Medium peaks are when the you pick up the whisk and the whipped cream holds a peak but just barely stays on the whisk without falling. Either one will work for homemade whipped cream.
It is easier to overwhip the cream when you are using a stand-mixer, so don’t walk away from the mixer while you are making it. You’ll know you have whipped the cream too far if it starts to completely pull away from the sides of the stand mixer and gather around the whisk attachment.
Can you fix over whipped cream? Not really. However, you can make it softer by slowly adding in fresh unwrapped heavy cream and gently mixing it in. It doesn’t completely get rid of the aeration throughout the cream, but it does help it.
Maple Whipped Cream Ingredients
- Heavy cream: This is obviously the backbone to this whipped cream recipe. Look for either heavy cream or whipping cream, either one will work! Do not use light cream for this recipe.
- Maple sugar: Maple sugar is a granular sugar that is made from pure maple syrup. It can be found online or in some grocery stores.
- Maple extract (optional): This is an extract made of natural maple flavoring. It isn’t essential here, but it really helps make this taste like maple. I have found this in Whole Foods and a few other local grocery stores. Just make sure to buy one that is natural.
- Cream cheese: The addition of cream cheese helps make this whipped cream feel silky, and stabilizes it so it lasts longer.
What is Stabilized Whipped Cream?
Whipped cream that is stabilized is simply whipped cream with an added ingredient to preserve it from deflating. Think of it that extra ingredient as just that, a “stabilizer”. Typically, if you make whipped cream it needs to be used within an hour or so, because after that it starts to “weep”, which means that the air that was whipped in to the cream starts to deflate.
For this Maple Whipped Cream recipe, cream cheese is added not only to keep it stabilized and add some soft structure to the whipped cream, but it also adds a layer of tang that works well when paired with many sweet dishes.
MAke Ahead Instructions
Adding cream cheese allows the whipped cream to keep for at least 2 days in the refrigerator. The cream will stay perfectly whipped for longer than 2 days, but it can start to feel a little thick after 2 days, so I recommend giving it a quick whisk by hand after that to improve the consistency.
It can keep its shape outside of the refrigerator for a few hours, but the longer the whipped cream sits out, the softer it gets.
In addition, this whipped cream can be fully frozen for up to 2 months. If you ever find yourself with leftover whipped cream, place it in the freezer so it doesn’t go to waste. When ready to use, defrost overnight in the refrigerator and quickly whisk together right before serving.
Recipes to pair with Maple Whipped Cream:
Check out these other whipped cream recipes:
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This Maple Whipped Cream is a unique addition to your favorite fall pie, or the holiday dessert table. Be careful not to over whip the cream. Whip it just until it has reached soft peaks and starts to make waves as the whisk moves around the bowl.
- 2 tablespoons (30g) cream cheese
- 2 tablespoons (25 grams) maple sugar
- 1/2 teaspoon maple extract (optional)
- 1–½ cup (360ml) cream
- Add cream cheese, maple sugar and maple extract the bowl of an electric mixer fitted with a whisk attachment. Whip on medium speed, scraping down the sides of the bowl halfway through for 2 minutes until the mixture is fully combined and lightened.
- Add heavy cream and whip on medium speed until the cream has reached soft stiff peaks, about 2 minutes. Keep a close eye though because it will go from perfectly whipped to over-whipped in a matter of seconds.
- Use immediately or keep refrigerated for up to 2 days until read to use.
Do not overwhip to the point that the cream has gathered all around the whisk attachment, it will change the consistency! If this does accidentally happen, instead of starting over you can add in 1/4 cup of fresh heavy cream and combine it with a spatula by hand.
Adding cream cheese allows the whipped cream to keep for at least 2 days in the refrigerator. The cream will stay perfectly whipped for longer than 2 days, but it can start to feel a little thick after 2 days so I recommend giving it a quick whisk by hand after that to improve the consistency. It can keep its shape outside of the refrigerator for a few hours, but the longer the whipped cream sits out the softer it gets, of course.
- Leftover whipped cream can be frozen as is for up to 2 months. When ready to use, thaw overnight in the refrigerator and briefly whisk together before serving.
Keywords: Maple Whipped Cream
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