Barbara Feldman Morse

Maple Whipped Cream

Preparation info
  • Yield: About

    2 cups

    • Difficulty

      Easy

Appears in
Madeleines: Elegant French Tea Cakes to Bake & Share
Madeleines

By Barbara Feldman Morse

Published 2014

  • About

Rich, heavy cream and real maple syrup are whipped together to create an easy side for your favorite madeleines. I love serving this topping with Francie’s Apple Madeleines or Mapley Granola Madeleines. I’ve even been known to add a drop to a steaming cup of coffee.

Ingredients

  • 1 cup cold heavy cream
  • ¼ cup grade B maple syrup

Method

  1. Chill the bowl and whip attachment of your stand mixer by placing them in the freezer for 15 to 20 minutes.

  2. Pour cream into the bowl and beat on medium until soft peaks form, about 3 to 4 minutes.

  3. Drizzle in maple syrup, beating until the whipped cream is light and fluffy, another minute or so.