Monday, December 27, 2010

Maple Whipped Cream

I like to spice things up with my whipped cream every once in a while. I've added amaretto, whiskey, etc. This one I thought sounded good to put on my persimmon and apple tart, I also froze it and put it on blueberry pie. That works really well since fresh whipped cream doesn't keep well in the fridge. Also, you can cover a cookie sheet with wax paper and put dollops of whipped cream on it.  Then freeze them for individual servings later. This whipped cream did not have a strong maple flavor, but it was still good.

Maple Whipped Cream

Chill a metal bowl in the freezer. Remove bowl from freezer and add one cup of heavy whipping cream to the bowl. Beat cream with a hand mixer. As cream begins to thicken, gradually drizzle in 1/4 cup real maple syrup. Continue beating until whipped cream is stiff. Serve atop your favorite dessert!


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