Let me tell you about this time that I fell in love. It was a Saturday, I had just finished caramelizing some peaches. I was assembling some Shortbread Peach Parfaits and I needed a topping, a whipped cream of some sort. I proceeded to blend some heavy whipped cream, and little by little started adding maple syrup and cinnamon, all the meanwhile, I was crossing my fingers praying for a good outcome.
Low and beyond, this amazing Cinnamon Maple Whipped Cream was created. If you follow my blog, you know I have been using it like crazy. Most recently, it was the topping for my Double Pumpkin Poke Cake. This would make a fantastic filling for a cupcake, frosting for a cake or what I like to do, eat it straight from the mixing bowl to my FACE.
Wouldn’t it be a fun twist to serve this on top of a pumpkin pie instead of cool whip? Seriously guys, this is so easy to make! When I make homemade whipped cream, I always put my mixing bowl and whisk in the freezer. One time, I read that this helps to keep the heavy whipping cream colder while it is forming the stiff peaks. Well I guess this helps make a fluffier whipped cream? Honestly, I don’t know, but I do it and it works for me.
So put on your big girl pants and get to work. I promise, this won’t disappoint. I am totally of fan of these “gourmet whipped creams”- I have also made Hot Chocolate Whipped Cream and Cake Batter Whipped Cream.Print
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2–3 tbsp Pure maple syrup
- 2 tsp Cinnamon
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
- Using the wire whisk attachment, whip the heavy cream on medium high speed for several minutes until soft peaks form.
- Add the powdered sugar and continue beating. Slowly add maple syrup one tablespoon at a time, ensuring that each tablespoon is well mixed before adding the next. Add cinnamon. Beat until stiff peaks form.
- Keep refrigerated until ready to serve.