If you've ever been disappointed about your Maple Whipped Cream deflating too quickly, you'll appreciate this version, a thick and rich maple whipped cream that pipes well and stays picture-perfect for hours.
The addition of the softened cream cheese is what gives this whipped cream its lush, velvety texture. Pipe them onto your breakfast pancakes or any dessert in need of a maple-kissed indulgence. The whipped cream is hardy enough that it'll hold its shape even when you drizzle maple syrup on top.
Why I Love this Maple Whipped Cream Recipe
- Easy and only takes minutes to make
- Irresistible Flavor - the combination of maple syrup and airy whipped cream is the ultimate blend of sweetness and indulgence.
- So versatile - a versatile topping that can enhance any cake, pies, pastries and more, I highly recommend trying it with pecan french toast and pumpkin breads.
Ingredients Used to Make Maple Whipped Cream
**I've linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store or other online retailers. They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Heavy Cream - this is the main ingredient of whipped cream. When heavy cream is aerated (air is incorporated) it becomes a light and fluffy consistency that can be a delightful addition to cakes and desserts. For best results, choose heavy cream with a high fat content, ideally around 36-40%. Higher fat content contributes to a richer and creamier texture.
- Cream Cheese of choice - by incorporating cream cheese into the whipped cream, we can "stabilize" the cream so that the cream holds its shape better and become less prone to deflating. I add 3 oz of cream cheese (6 Tbsp) per 1 cup of heavy cream in this recipe, which produces a very firm and glossy textured whipped cream that holds up well for hours.
TIP: the added cream cheese does add a cream cheese flavor to the final whipped cream. If you'd like a less noticeable cream cheese flavor but still get the benefits of stabilization, I recommend using 1.5 oz of cream cheese (3 Tbsp) per 1 cup of cream. If you'd like to leave out the cream cheese altogether, omit the cream cheese and reduce the maple syrup to 2 Tbsp.
- Maple Syrup - the maple syrup will take place of our sweetener and flavoring all in one. Because maple syrup is a liquid sweetener, whipped cream tends to be softer and less likely to hold its shape if added in excess. Thankfully, we have the cream cheese to help offset that little issue.
- Maple Extract - you'll get more maple flavor when you add maple extract to the whipped cream, but maple extract is not required. You can also use other extract of choice, such as vanilla or almond extract, coffee extract or peppermint extract.
Just keep in mind that some extracts contain alcohol, and since this is a no-bake recipe, the alcohol won't have a chance to fully evaporate. If serving this to kids, or if you're sensitive to alcohol, be sure to use non-alcoholic extracts or flavorings. Here are some non-alcoholic brands, here: Non-alcoholic maple extract, and non-alcoholic vanilla extract
- Hand mixer or stand mixer - these tools will help you whip the cream efficiently. A hand mixer is easier for smaller batches (for whipping 2 cups of heavy cream or less), while a stand mixer is great for bigger ones.
- Piping Bag - If you plan to decorate desserts or pastries with your whipped cream, a piping bag will help you do exactly that. It provides precision and control when dispensing the cream onto your treats, allowing for beautiful and decorative designs. I used a disposable piping bag like this one.
- Piping Tip of choice - I used this Ateco 869 French Star Piping Tip
How to Make Stabilized Maple Syrup Whipped Cream That Holds for Hours
Prepare the Ingredients
- Make sure the cream cheese is softened to room temperature. This will ensure a smooth consistency when blending it with the other ingredients.
- For best results, chill mixing bowl in the fridge for 15 minutes before whipping. Keep heavy cream cold in the fridge until then.
- In a mixing bowl, add the softened cream cheese and maple syrup.
- Use a hand mixer to beat the cream cheese and maple syrup together. The mixture should be creamy, and iit s important to prevent lumps in your whipped cream.
- Once the cream cheese and maple syrup are well combined, pour in the heavy cream and add the maple extract.
- Add maple extract (optional, for more maple flavor)
- Begin whipping the mixture at low speed, gradually increasing the speed to medium-high until well blended.
- Finish whipping until stiff peaks form. This means the whipped cream should be thick and hold its shape when the beaters are lifted.
- Use the freshly whipped cream to top your favorite desserts, such as cakes, pies, fruits and more.
- If you have leftover whipped cream, store it in an airtight container in the refrigerator. It will keep well for 1-2 days. You may need to re-whip it for a few seconds to restore the desired consistency.
- Yields approximately 2 cups of whipped cream