How to Make Stabilized Maple Syrup Whipped Cream That Holds for Hours
If you've ever been disappointed about your maple syrup 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.
Equipment
Ingredients
- 1 cup heavy cream , also called heavy whipping cream
- 3 oz cream cheese of choice , room temperature (about 6 Tbsp)
- 3 Tbsp maple syrup
- 1 tsp maple extract , optional for more flavor. Can use vanilla extract instead.
Instructions
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.
Whip Cream
- 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.
Storing Instructions
- 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
Video
Notes
**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.
Nutrition
Calories: 1142kcalCarbohydrates: 54gProtein: 13gFat: 99gSaturated Fat: 62gPolyunsaturated Fat: 4gMonounsaturated Fat: 25gCholesterol: 315mgSodium: 375mgPotassium: 571mgSugar: 48gVitamin A: 3968IUVitamin C: 1mgVitamin D: 4µgCalcium: 348mgIron: 0.5mgZinc: 1mg***Net Carbs: 54g
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