Maple Whipped Cream
Infuse the rich flavor of maple syrup into whipped cream. Use as a dessert topping for cakes and quick breads.
- Yield: Makes 4 cups
Source: Martha Stewart Living, March 2011
- 1/2 cup Grade A dark amber or Grade B pure maple syrup
- 2 cups heavy cream
- 1/8 teaspoon coarse salt
Bring maple syrup to a boil in a saucepan. Cook until reduced by half. Remove from heat. Whisk in half the cream, then whisk in the remaining cream and salt. Refrigerate until well chilled, about 2 1/2 hours. Transfer to the chilled bowl of a mixer, and whisk until soft peaks form.