Fast forward to today, thank God the shortage is over. Now, we are tortured by the canned whipped cream commercials on Food Network. Literally, every other commercial is about how wonderful it is to top your food or beverage with America’s favorite sweet condiment. This whole thing blows my mind to no end, because I think it is a testament to how lazy we can be. Also because it LITERALLY takes 5 minutes to whisk heavy cream to have a bowl of fresh whipped cream without all the sugar, preservatives, and artificial flavors used in these cans.
About This Maple Whipped Cream Recipe:
My recipe, on the other hand, has only 4 ingredients in it: Heavy cream, maple syrup, vanilla extract and a pinch of salt. You guys, that is it. No additional flavors, sweeteners, or other difficult-to read ingredients to preserve it. Now, the maple whipped cream recipe below makes 2 cups of whipped cream, but if you need less than that feel free to halve the ingredients. The whipping time will not change. Need more? Double it. It keeps well in the fridge up to two days as long as it is placed in an airtight container. Finally, I am publishing this recipe as I used it as topping in an upcoming chocolate almond flour cake (will be posted later this week). However, in addition to using it in cakes, I also use it to top off summer berries (or other seasonal fruits), ice coffee, or even my summer smoothies. Seriously, if you give this recipe a try I can guarantee that you will never go back to supermarket bought canned whipped cream. For reals.
Use this maple whipped cream in these recipes:
Almond Flour Chocolate CakePaleo Chocolate Cupcakes
This recipe is adapted from America’s Test Kitchen’s cookbook Naturally Sweet.
