AuthorMarla MeridithI use this simple and delicious Maple Vanilla Bean Whipped Cream in my morning coffee and on ice cream, pie and anything I can think of!
Chill the bowl and whisk of a stand mixer.
If using the vanilla bean paste see notes.
If using the vanilla bean: Pour the cream into a medium bowl. Scrape the vanilla bean seeds into the cream and whisk together. Cover and refrigerate for one hour.
Pour the cream through a fine mesh sieve into the chilled bowl of the stand mixer.
Whisk the cream on medium-low for a few minutes until it starts to thicken. Add the maple syrup.
Increase the speed to medium high and continue to whisk until the cream thickens to your liking.
Use immediately or refrigerate and use within a few hours. (If you made the cream very thick it will last a few days.)
If using the vanilla bean paste you can cut right to whisking the cream. Simple add the vanilla when you add the maple syrup. This will cut out lots of time if you are in a hurry!
Ingredients
Directions
Chill the bowl and whisk of a stand mixer.
If using the vanilla bean paste see notes.
If using the vanilla bean: Pour the cream into a medium bowl. Scrape the vanilla bean seeds into the cream and whisk together. Cover and refrigerate for one hour.
Pour the cream through a fine mesh sieve into the chilled bowl of the stand mixer.
Whisk the cream on medium-low for a few minutes until it starts to thicken. Add the maple syrup.
Increase the speed to medium high and continue to whisk until the cream thickens to your liking.
Use immediately or refrigerate and use within a few hours. (If you made the cream very thick it will last a few days.)
