Everyone needs a good whipped cream recipe and I like to change mine up based on the seasons. A simple ingredient list of heavy cream, maple syrup and sea salt come together to create big flavor. This Salted Maple Whipped Cream is the perfect way to dress up all your favorite fall desserts and drinks.
Prep Work
- While it’s not mandatory I recommend placing the metal bowl of your stand mixer in the freezer for 10-15 minutes prior to making the whipped cream. A simple but great way to increase the quality and texture of your final product.
- Be sure to have an air tight container on stand by for storage purposes in the case you are not using the whipped cream immediately or have some left over.
Shop my pantry and spice cabinet to find ingredients you’ll need for this recipe.
Ingredients Needed for Salted Maple Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp maple syrup
- 1/2 tsp flaky sea salt
How to make Salted Maple Whipped Cream
- In a stand mixer (or with a hand mixer) whip cream, maple syrup and salt on a medium high setting until it reaches a thick consistency. This happens a lot quicker than you might think so be sure to keep an eye on it and don’t over whip.
- Use immediately or store in air tight container in the refrigerator for 2-3 days.
Notes and Modifications
I recommend a 1/2 tsp of sea salt but if you find that overwhelming start with a 1/4 tsp and work up from there. Same for the maple syrup. I find that 2 tbsp adds more than enough sweetness but if you find yourself needing more try adding a tbsp more. Too much maple syrup may throw off the consistency of the whipped cream.
Try this whipped cream recipe with the Served Seasonal Blueberry and Nectarine Summer Crisp.
Save this recipe to Pinterest to enjoy later.
