Ingredients
Equipment
Method
- Chill a metal mixing bowl and beaters or whisk in the freezer for 10-15 minutes before beginning.
- Pour the cold heavy cream and pinch of salt (if using) into the chilled bowl and begin whipping at medium speed until the cream thickens and starts to form soft peaks.
- With the mixer still running, slowly drizzle in the maple syrup.
- Add the cinnamon and vanilla extract (if using) and continue whipping just until soft-medium peaks form. The cream should be billowy and smooth, with peaks that gently fold over when the whisk is lifted.
- Use immediately for best texture, or cover and refrigerate for up to 24 hours. If the cream loosens in the refrigerator, briefly whisk again before serving.
Nutrition
Notes
For a more stable whipped cream that will hold its shape longer, you can add 1-2 teaspoons of powdered sugar or use a stabilizer like bloomed gelatin. If you accidentally over-whip and the cream looks grainy, rescue it by adding 1-2 teaspoons of fresh cream and whisking briefly.
This versatile topping pairs beautifully with apple pie, pumpkin desserts, hot chocolate, pancakes, waffles, and even coffee drinks. For variations, try substituting cardamom or nutmeg for the cinnamon, or honey instead of maple syrup.