DIY with Domestic Deborah | Maple-Cinnamon Whipped Cream

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.

Maple-Cinnamon Whipped Cream Recipe on DIY with Domestic Deborah

Combine cream and maple syrup and beat until soft peaks form.

Maple-Cinnamon Whipped Cream Recipe on DIY with Domestic Deborah

Add cinnamon and beat until incorporated. Serve immediately atop your favorite fall dessert.

Maple-Cinnamon Whipped Cream Recipe on DIY with Domestic Deborah

Looking for more kitchen inspiration? Visit Domestic Deborah for an ever-growing collection of delicious recipes, household projects and more. You can find her on Facebook, Instagram, Pinterest and Twitter as well, and be sure to check back with us every Sunday for your DIY with Domestic Deborah fix. Is there a recipe or kitchen DIY you would like to see Deborah tackle? Let us know in the comments below!