This maple spice whipped cream embodies all my favorite fall flavors. The combination of cinnamon, nutmeg, ginger, and clove tastes brings the warming spices of pumpkin pie and the maple syrup sweetens the whipped cream with an extra taste of fall.
Use it to top desserts, have it with a side of fresh berries, or use it to top a cup of coffee or cocoa! I love to add a swirl to my Pumpkin Pie Bars!
This recipe was inspired by a maple spice syrup I would add to my americanos at a local coffee drive-thru. Every autumn I found myself asking for maple spice instead of pumpkin spice syrup - in my opinion, it tasted more like "fall"!
This recipe only calls for a few ingredients:
- heavy whipping cream
- maple syrup: use 100% pure maple syrup for the best taste and flavor!
- ground spices: use a blend of cinnamon, nutmeg, clove, and ginger.
Please see the full list of ingredients and measurements at the bottom of the post.
Place your mixing bowl and whisk attachment in the freezer for 10 minutes.
Once chilled, add the heavy whipping cream, spices, and maple syrup to the bowl and whip on medium-high speed until it forms medium peaks.
Chill your mixing bowl and whisk! While the heavy cream will still turn into whipped cream if you forget this step, it will speed up the process and help keep the syrup from separating. Plus, you have chilled whipped cream ready to eat!
Making any kind of whipped cream, you're definitely going to want to use an electric mixer, whether it's handheld or standing. I love to use my Kitchen Aid standing mixer and whisk attachment for making homemade whipped cream!
Keep the whipped cream stored in a sealed container in the fridge until ready to serve. If the maple syrup begins to separate, quickly whip everything back together for about one minute. It should keep stored in the fridge for about 4 days.
Heavy cream whipped to "medium peaks" will have peaks of whipped cream that will hold their shape for the most part, but may curl on the end of the tip.
Stiff peaks will keep their shape no matter what and soft peaks lose their shape easily. I like to whip whipped cream into medium peaks so that it's still somewhat soft but can hold its shape if piped onto a dessert.
Not necessarily! Because the maple syrup may separate from the whipped cream with time, you may need to re-whip the whipped cream before serving.
- 1 pint heavy whipping cream chilled
- 8 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- Chill the bowl of a standing mixer and whisk attachment in the freezer for ten minutes.
- Once the bowl is chilled, add the heavy whipping cream, maple syrup and spices and whip on medium-high speed for about 5-7 minutes until it forms medium peaks.
- Keep stored in a sealed airtight container in the fridge until ready to use.
StorageKeep the whipped cream stored in a sealed container in the fridge until ready to serve. If the maple syrup begins to separate, quickly whip everything back together for about one minute. It should keep stored in the fridge for about 4 days.
Please note, Holiday Sweets N Treats isn't a professional nutritionist. Any and all nutritional information shared is an estimate. If you're following a specific diet or counting calories, we suggest you use the nutrition calculator of your choice. Calories can vary depending on the brands and products used.