Whipped Cream

dsc_1564RECIPE #331, DAY #521

ORIGINAL RECIPE: Just experience*

TIMING: 5 minutes

DIFFICULTY: It’s best to have some experience, but anyone can try

TOOLS: A stand mixer with a clean cool bowl and a whisk attachment


HEALTH: Not really healthy, but then again a little cream now and again is better then, like, say, a candy bar or a commercial soda.

img_7077EXPERIENCE: Yeah, you hardly need a recipe for whipped cream. Too bad. I’m giving it to you anyways. This is my perfect recipe. Your might be a little variant.

NOTES: If I’m not going to use the whipped cream right away, I use a product called Whip It to stabilize it. I have also used gelatin, and both work really well. If not using right away, refrigerate until ready, up to a day or even 2.

You never want to over-whip whipped cream. Then it’s butter, and that’s not what you want.

Of course, you can use powdered sugar instead of maple syrup. I just can’t think of any instances in which I wouldn’t want maple whipped cream. Also, mine is not overly sweet. Add more sweetener if you need it to be.


  1. In the clean cool bowl of your stand mixer, pour 1 cup heavy cream, 2 tablespoons maple syrup, 1/2 teaspoon vanilla extract, and a pinch of salt (as well as optional packet Whip It). Work your way up to high speed and whip until it forms stiff peaks.


Serve with pie, ice cream sundaes, hot chocolate, Butterbeer, or any other number of desserts.

*Recipe changed from the original.


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