Learn how to make the best maple whipped cream with this easy recipe. This whipped cream frosting is made with mascarpone and whipped cream, creating a more stable topping, sweetened with maple syrup.
You can sweeten whipped cream with maple syrup, but it takes some adjustments in terms of the ingredients and quantities. Maple whipped cream is the perfect topping for this maple cake. Here's how to make it!
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Ingredients
- cream—use full-fat 35 % whipping cream
- mascarpone—use full-fat mascarpone cheese
- maple syrup—I prefer the flavour of medium maple syrup when mixing with other ingredients because it has a more pronounced flavour
- vanilla—I bake with pure vanilla extract made from real vanilla beans
- salt—you only need a pinch of salt. I use Diamond Crystal fine Kosher salt but regular table salt will also work.
Please see the recipe card for the exact ingredients and quantities.
Substitutions and Variations
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Maple flavour - you can enhance the maple flavour in this whipped topping by adding imitation maple extract along with the vanilla extract (or in place of it). You will have to experiment with how much you use, but I find that you can be generous
- Maple syrup - use real maple syrup, not maple-flavoured pancake syrup (which is actually corn syrup)
- Cream - use a high-fat cream, at least 35 % fat content, to ensure you make a stable whipped topping
Instructions
This recipe could not be easier! This topping is ready in 5 minutes. Here's how to make it:
I like to use my stand mixer to make whipped cream, but you can also use an electric hand mixer. You could whip it by hand too, but that will take more effort.
Step 1—combine all the ingredients in a mixer bowl fitted with a whisk attachment (the whipping cream, mascarpone, maple syrup, vanilla, and a pinch of salt). Whip until it forms firm peaks.
Tip: Make sure all your ingredients are chilled before proceeding. If the cream is warm, it will not whip as quickly or as well.
Storage
Use this maple whipped cream immediately or store it in the refrigerator until you are ready to use it. You may have to re-whip it briefly before using it.
I don't recommend freezing whipped topping.
What To Serve It With
I love using this maple whipped frosting as a topping for this maple cake, but it's also a great accompaniment for these cheddar bacon biscuits, this maple syrup pie, or even pumpkin pie.
Related
Looking for other maple recipes like this? Try these:
If you tried this recipe for maple whipped cream (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!
📖 Recipe
Maple Whipped Cream
Equipment
Ingredients
- 160 mL whipping cream (35 % fat) refrigerator cold
- 160 grams pure maple syrup refrigerator cold
- 75 grams mascarpone cheese refrigerator cold
- 2.5 mL pure vanilla extract
- 1 pinch Diamond Crystal fine kosher salt
Instructions
- Combine all the cold ingredients in the bowl of a stand mixer fitted with the whisk attachment.
- Whip them on medium to medium–high speed until they come together to form a thick whipped topping with firm peaks.
Notes
- This recipe makes about 750 mL (3 cups) of maple whipped topping.
- For the maple syrup, use pure maple syrup (medium or dark preferably). Do not use maple-flavoured pancake syrup which is corn syrup and not as tasty.
- You can enhance the flavour of this maple-flavoured whipped cream with imitation maple extract.
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