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Maple Whipped Cream
- Lisa Reeves
- Oct 5, 2017
- 1 min read
I would take this maple whipped cream any day over whipped cream made with refined sugar. It has so much delicious flavor! It tends to be a little softer than commercial whipped cream, due to the liquid maple syrup, and it doesn't contain any stabilizers. Who wants stabilizers in their food anyway? Not me! This is divine pared with pumpkin pancakes, waffles, crepes, or pumpkin pie.
Maple Whipped Cream
1/2 cup cold cream from raw milk, or coconut milk
2 Tbsp. cold organic, pure maple syrup
1. Beat with a hand beater until thick.
2. Store in the fridge.
NOTES
Coconut cream will have a distinct coconut flavor.
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