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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
Maple Whipped Cream

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


  1. 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.

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