Subtly sweetened with maple syrup, this whipped cream nicely complements pineapple upside-down cake.
What you'll need
- 1 cup heavy cream, chilled
- 1 tablespoon maple syrup
How to make it
- Chill a mixing bowl and beaters in the freezer for 15 minutes. Then beat the cream in the bowl with an electric mixer until it thickens into soft mounds.
- Add the maple syrup and continue beating until the cream forms soft peaks when you lift the beaters.
- Finish beating the cream by hand with a whisk until it is the consistency you like. This will prevent overbeating, which can turn the cream to butter. Makes 2 cups.
