Simply Pure Maple Whipped Cream Recipes
MAPLE WHIPPED CREAM
Infuse the rich flavor of maple syrup into whipped cream. Use as a dessert topping for cakes and quick breads.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Bring maple syrup to a boil in a saucepan. Cook until reduced by half. Remove from heat. Whisk in half the cream, then whisk in the remaining cream and salt. Refrigerate until well chilled, about 2 1/2 hours. Transfer to the chilled bowl of a mixer, and whisk until soft peaks form.
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- For quicker results, place your mixing bowl (either sturdy glass like Pyrex or stainless steel) and beaters (if using a hand mixer or stand mixer) in the freezer to chill for at least 15 minutes, or overnight.
- When you’re ready to make whipped cream, combine the chilled cream, sweetener and vanilla extract in your bowl. Start blending at low speed and increase to medium-high.
- Continue blending until the cream increases by nearly double—it might seem like you’re not doing much for a while, then the whipped cream will progress fairly quickly through stages.
- continue blending until the mixture resembles melted ice cream and retains light swirl marks when you lift the mixer. For medium peaks, continue blending until the mixture retains more significant, closer-together swirl marks when you lift the mixer and mostly retains those swirl marks when you scoop it onto a spoon (this is the classic consistency that you would see dolloped on a pumpkin pie). For stiff peaks, continue blending until the mixture has tight swirl marks and resembles Cool Whip (you could ice a cake with this texture). Don’t overdo it, or your cream will start turning into butter!
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