For years, I’ve always sweetened my whipped cream with a bit of maple syrup instead of the conventional spoonful of sugar. I find its sweetness to be more haunting than cloying, and because I’m usually pairing the cream with an already sweet dessert, I tend to go for subtlety over excess for the sake of balance and harmony.
For fall, I like to play around a bit with my maple whipped cream and match its flavor with all my favorite seasonal sweets. Adding a pinch of cinnamon, I’ve found, creates a sense of layered warmth and just a hint of spiciness—perfect for pairing with pumpkin pie or apple crisp. My recipe, below, couldn’t be simpler and it tastes better than any artificially-flavored whipped cream you might find on a supermarket shelf. I encourage you to experiment: add ginger, nutmeg, maybe a little brandy? I don’t think you can go wrong with this one.
You will need: 1 cup of heavy cream, 1 tablespoon pure maple syrup, a pinch of cinnamon.
Combine cream and maple syrup and beat until soft peaks form.
Add cinnamon and beat until incorporated. Serve immediately atop your favorite fall dessert.
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