Maple Cinnamon Whipped Cream - Easy Make Ahead Recipe
Natural sweetness from real maple syrup paired with warm cinnamon creates a flavor that's just right—not competing with your favorite fall desserts, but complementing them beautifully. It's perfect for those highly sweetened treats that need a lighter touch on top.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 cups 1x
- Category: sauces, dressings, seasonings
Ingredients
Scale
- 1 1/2 cups heavy cream, as cold as possible
- 3-4 Tablespoons maple sugar or maple syrup, to taste
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- In a large mixing bowl with an electric hand mixer, (or the bowl of a stand mixer with the whisk attachment) add the heavy whipping cream, the maple sugar or pure maple syrup, and the cinnamon. It helps to chill the mixing bowl and beaters if you have time, but I don’t always do that.
- Beat on medium speed to blend the ingredients.
- As it begins to thicken, turn it up to the highest speed and whip the cream until stiff peaks form.
- Chill in an airtight container with a lid. The whipped cream will last for 2-3 days in the refrigerator. The flavor improves the longer it chills.