Best 12 Maple Whipped Cream Recipes

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Maple whipped cream is a light and fluffy topping that can be used to add a touch of sweetness and flavor to a variety of desserts. It is easy to make and only requires a few simple ingredients. In this article, we will provide you with a detailed recipe for making maple whipped cream, ensuring that your desserts are taken to the next level.

Here are our top 12 tried and tested recipes!

PUMPKIN MAGIC CAKE WITH MAPLE CINNAMON WHIPPED CREAM



Pumpkin Magic Cake with Maple Cinnamon Whipped Cream image

This magical confection is part pudding, part cake, entirely delicious.

Provided by Julie Hubert

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 9

Number Of Ingredients 17

1 cup all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 ½ cups lukewarm milk
1 cup canned pumpkin
2 teaspoons vanilla extract
4 eggs, at room temperature, separated
1 cup white sugar
¼ cup brown sugar
1 tablespoon water
½ cup unsalted butter, melted
1 teaspoon cream of tartar
1 ¼ cups heavy whipping cream
¼ cup maple syrup
½ teaspoon ground cinnamon
1 pinch sea salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
  • Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl.
  • Combine milk, pumpkin, and vanilla extract in a bowl.
  • Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl.
  • Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
  • Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes.
  • Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

Nutrition Facts : Calories 457.3 calories, Carbohydrate 51.4 g, Cholesterol 158.3 mg, Fat 25.9 g, Fiber 1.6 g, Protein 6.8 g, SaturatedFat 15.4 g, Sodium 362.2 mg, Sugar 36.6 g

BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM



Bobby Flay's Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream image

Provided by Bobby Flay

Categories     dessert

Yield 1 (10-inch) pie, 6 to 8 servings

Number Of Ingredients 29

1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup light muscovado sugar
1 teaspoon ground cinnamon
7 tablespoons unsalted butter, cut into small cubes, cold
2 cups graham cracker crumbs
8 tablespoons (1 stick) unsalted butter, melted
1/8 teaspoon ground cinnamon
1 large egg, lightly beaten
3 large eggs
3 large egg yolks
3/4 cup dark muscovado sugar
1/4 cup granulated sugar
2 tablespoons molasses
1 1/2 cups canned pumpkin puree
1 1/4 teaspoons ground cinnamon, plus more for the top
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1 cup heavy cream
1/2 cup whole milk
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 teaspoons pure vanilla extract
3 tablespoons unsalted butter, melted
Bourbon-Maple Whipped Cream (recipe follows), for serving
1 1/4 cups heavy cream, very cold
1/2 vanilla bean, split lengthwise, seeds scraped out and reserved
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon

Steps:

  • To make the cinnamon crunch, preheat the oven to 350 degrees F.
  • Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
  • To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
  • Reduce the oven temperature to 300 degrees F.
  • To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
  • Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
  • Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
  • Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.

DARK GINGERBREAD WITH MAPLE WHIPPED CREAM



Dark Gingerbread with Maple Whipped Cream image

Super moist and features two types of ginger.

Provided by TerryWilson

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 15

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
⅓ cup dark brown sugar, packed
⅓ cup dark corn syrup
⅓ cup molasses
1 egg
½ cup hot water
¼ cup chopped crystallized ginger
1 cup heavy whipping cream, chilled
2 tablespoons pure maple syrup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
  • Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
  • Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
  • Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 54.8 g, Cholesterol 94.5 mg, Fat 23.4 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 14.4 g, Sodium 308 mg, Sugar 24.3 g

APPLE PIE WITH CHEDDAR AND MAPLE WHIPPED CREAM



Apple Pie with Cheddar and Maple Whipped Cream image

Provided by Eric Greenspan

Categories     dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
5 ounces grated Cheddar, plus 6 ounces for the top
14 tablespoons chilled unsalted butter, cubed
2 Granny Smith apples, peeled, cored and cut into wedges
2 Red Delicious apples, peeled, cored and cut into wedges
1 cup brown sugar
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
2 shots (3 ounces) bourbon
1 shot (1.5 ounces) maple syrup
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon cracked black pepper
1/4 teaspoon kosher salt
Pinch ground cloves
Pinch ground nutmeg
1 cup heavy cream
1 tablespoon maple syrup
1 teaspoon granulated sugar

Steps:

  • For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling.
  • For the filling: Preheat the oven to 450 degrees F.
  • Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
  • Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens.
  • For the whipped cream: Beat together the cream, syrup and granulated sugar until firm.
  • Serve the pie with the whipped cream.

LEMON BREAD PUDDING WITH MAPLE-INFUSED WHIPPED CREAM



Lemon Bread Pudding with Maple-Infused Whipped Cream image

Provided by Bill Jones

Categories     Milk/Cream     Egg     Dessert     Bake     Broil     Lemon     Summer     Maple Syrup     Gourmet     Canada     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 9

6 cups thin baguette slices (from an 18-inch length)
3 whole large eggs
3 large egg yolks
1 cup sugar plus more for sprinkling
2 tablespoons grated lemon zest
2 tablespoons fresh lemon juice
5 cups heavy cream, divided
1 tablespoon pure maple syrup
Accompaniment: fresh berries

Steps:

  • Preheat oven to 325°F with rack in middle.
  • Put bread in a 3-quart flameproof shallow baking dish (not glass). Whisk in zest, lemon juice, and 4 cups cream (chill remaining cup cream) and pour over bread. Press down with a spatula to help bread soak up some of custard.
  • Whisk together whole eggs, yolks, and sugar in a large bowl until pale and thick, about 1 minute.
  • Lightly sprinkle with sugar and bake in a water bath until custard is barely set and edges of bread are golden, 40 to 45 minutes.
  • Turn on broiler and broil bread pudding 4 to 5 inches from heat until golden-brown in spots, 2 to 3 minutes. Cool to warm, about 30 minutes (pudding will continue to set).
  • Just before serving, beat remaining cup cream with syrup using an electric mixer or a whisk until it just holds soft peaks. Serve pudding, warm or chilled, with cream.

SIMPLY PURE MAPLE WHIPPED CREAM



Simply Pure Maple Whipped Cream image

No "flavoring extract", no spices, just plain pure goodness of maple syrup in whipped cream. Use as you would regular whipped cream

Provided by MarraMamba

Categories     Canadian

Time 5m

Yield 1 cup

Number Of Ingredients 2

1 cup whipping cream
1/4 cup pure maple syrup

Steps:

  • Beat the heavy whipping cream with the maple syrup into stiff peaks form' Serve over ice cream, pies or top mousses and anything else.

MAPLE WHIPPED CREAM



Maple Whipped Cream image

Delicious homemade whipped cream, naturally sweetened with real maple syrup instead of refined sugar.

Provided by Emily Schmader

Categories     100+ Everyday Cooking Recipes

Time 10m

Yield 10

Number Of Ingredients 4

1 cup heavy whipping cream
1 ½ tablespoons real maple syrup
½ teaspoon lemon extract
1 pinch coarse salt

Steps:

  • Combine whipping cream, maple syrup, lemon extract, and salt in a large bowl; beat with an electric mixer on low speed until ingredients are incorporated. Switch to high speed and beat until stiff peaks form. Serve immediately, or store in the refrigerator, up to 4 hours.

Nutrition Facts : Calories 90.5 calories, Carbohydrate 2.7 g, Cholesterol 32.6 mg, Fat 8.8 g, Protein 0.5 g, SaturatedFat 5.5 g, Sodium 49.3 mg, Sugar 1.8 g

BLUEBERRIES WITH MAPLE WHIPPED CREAM



Blueberries with Maple Whipped Cream image

This healthy dessert recipe is from Everyday Food reader Daniel Lee Mishkin, of South Portland, Maine.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 6

3 cups fresh blueberries
1/4 cup packed light-brown sugar
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice
3/4 cup heavy cream
1/4 cup sour cream
1/4 cup pure maple syrup

Steps:

  • In a medium bowl, combine blueberries, sugar, and lemon zest and juice; set aside.
  • Using an electric mixer on high speed, whip heavy cream and sour cream in a large bowl until soft peaks form, about 2 minutes. Keep on whipping, and add maple syrup in a steady stream; continue to whip until maple cream is thick and velvety, about 1 minute more. Divide berries among serving bowls; top with maple cream.

Nutrition Facts : Calories 236 g, Fat 13 g, Fiber 1 g, Protein 2 g

MAPLE WHIPPED CREAM



Maple Whipped Cream image

Make and share this Maple Whipped Cream recipe from Food.com.

Provided by Darlene Summers

Categories     Low Protein

Time 10m

Yield 1 cup

Number Of Ingredients 3

1 cup heavy cream or 1 cup whipping cream
1/4 teaspoon maple flavoring
2 tablespoons powdered sugar (sifted)

Steps:

  • Whip cream till soft peaks form.
  • Beat in (SLOWLY) maple flavor and powdered sugar till stiff but still soft.

SALTED-BUTTER APPLE GALETTE WITH MAPLE WHIPPED CREAM



Salted-Butter Apple Galette with Maple Whipped Cream image

Categories     Dessert     Thanksgiving     Kid-Friendly     Apple     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 8 Servings

Number Of Ingredients 10

1/4 cup (1/2 stick) salted butter
1/2 vanilla bean, split lengthwise
Basic Tart Dough
All-purpose flour (for dusting)
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced 1/8" thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
2 tablespoons pure maple syrup

Steps:

  • Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod.
  • Roll out dough on a lightly floured surface into a rough 14x10" rectangle about 1/8" thick (alternatively, roll out into a 12" round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1 1/2" border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.
  • Beat egg with 1 teaspoon water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing.
  • Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.
  • Do ahead: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

SALTED BUTTER APPLE GALETTE WITH MAPLE WHIPPED CREAM RECIPE - (4.4/5)



Salted Butter Apple Galette with Maple Whipped Cream Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 10

1/4 cup (1/2 stick) salted butter
1/2 vanilla bean, split lengthwise
Basic Tart Dough
All-purpose flour for dusting
1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced 1/8" thick
3 tablespoons dark muscovado or dark brown sugar
1 large egg
1 tablespoon granulated sugar
2 cups heavy cream
2 tablespoons pure maple syrup

Steps:

  • Place a rack in middle of oven and preheat to 375°F. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5-8 minutes. Remove pan from heat and remove pod. Roll out dough on a lightly floured surface into a rough 14x10-inch rectangle about ⅛-inch thick (alternatively, roll out into a 12-inch round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½-inch border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape. Beat egg with 1 teaspoon water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40-50 minutes. Let cool slightly on baking sheet before slicing. Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette. DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

MAPLE WHIPPED CREAM



MAPLE WHIPPED CREAM image

Categories     Egg

Number Of Ingredients 3

For a 1 pint Creative Whip:
1 pint (2 cups) chilled heavy cream
2 to 3 tablespoons pure maple syrup.

Steps:

  • Pour cream and maple syrup in a 1 pint iSi Creative Whip. Screw on one iSi cream charge and shake 3 to 5 times until desired consistency is reached. Serve immediately or store up to 10 days in the refrigerator.

### Tips:
  • Use full-fat whipping cream. This will result in a thicker, creamier whipped cream.
  • Chill the cream and beaters before whipping. This will help the cream whip up faster and more evenly.
  • Add maple syrup to taste. Start with a small amount and add more until you reach the desired sweetness.
  • Don't overbeat the cream. Overbeaten cream will become grainy and stiff.
  • Use fresh maple syrup. Fresh maple syrup has a better flavor than store-bought syrup.
  • Garnish with a sprinkle of maple sugar or chopped nuts. This will add a touch of extra flavor and visual appeal.
### Conclusion:

Maple whipped cream is a versatile and delicious topping that can be used on a variety of desserts and drinks. It's easy to make and can be tailored to your own taste preferences. Whether you're looking for a simple topping for your pancakes or a more elaborate decoration for your next party, maple whipped cream is a great option. So next time you're in need of a sweet and creamy topping, give maple whipped cream a try.

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