Maple Whipped Cream (Crème Fouettée à l’Erable)

The addition of maple syrup to whipped cream is a stroke of genius by my aunt, Francoise, who generously shared her recipe.

Ingredients:

• 3/4 cup heavy whipping cream
• 1/4 cup maple syrup (see ‘notes’ below)

Directions:

1. In the bowl of an electric mixer, add the cream.  Start the mixer on low for 30 seconds, then increase the speed to high and mix until very soft peaks form, about 1 1/2 minutes.
2. With the mixer running, add the maple syrup in a steady stream to the whipping cream until fully incorporated.  Mix until medium peaks form, an additional 2 minutes.  Serve.

Makes 6 dollop-size servings.

Notes: Don’t waste top notch maple syrup to bake or cook with, less fancy grade will do just fine and often offers stronger maple flavors.  For best results, chill the bowl of the electric mixer for 20 minutes in the freezer before making the whipped cream.