“This lightly sweetened whipped cream couldn’t be easier, and it’s way better for you than the junky, store-bought whipped topping. Feel free to change up the kind of extract you use if you like different flavored whipped cream.” ~Sarah
• 2 cups heavy cream
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
1: In a large bowl with electric beaters, beat cream until soft peaks form.
2: Slowly add maple syrup and vanilla to cream while still beating and continue beating until stiff peaks form.
3: Spread over desired dessert and serve, refrigerate up to 2 days, or freeze up to 2 months.
Yield: About 2 cups whipped cream