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Ingredients
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1 cup
heavy cream
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1/2 teaspoon
vanilla extract
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1 tablespoon
powdered sugar
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2 tablespoons
pure maple syrup
Directions
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Add all ingredients into a mixing bowl. Using a wire whisk, whip until stiff peaks start to form or desired thickness of whipped cream. I always like mine a little thicker so I whip for about 4 to 5 minutes.
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Place into an airtight container and let chill in refrigerator.
Can be stored in refrigerator up to 1 week.
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