Dinner for @amy and @tyler (and me). Included sundried tomato feta turkey meatballs, herby lemon feta potatoes, cucumber tomato salad, and tzatziki + …
Homemade Maple Vanilla Whipped Cream
This luxurious whipped cream is naturally sweetened with maple syrup and enhanced by the specks and aroma of vanilla bean paste, with a hint of salt to balance the flavors. It's the perfect topping for pancakes, pies, hot drinks, or fresh fruit.
Ingredients
Ingredients
- 1 cup heavy whipping cream
- 3 tbsp maple syrup
- 1 tsp vanilla bean paste
- 1/8 tsp salt
Instructions
- Chill a medium mixing bowl and the beaters of an electric mixer in the freezer for at least 10 minutes.
- Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form, about 1-2 minutes.
- Add the maple syrup, vanilla bean paste, and salt, then continue beating on high speed until stiff peaks form, about 1-2 more minutes. Do not overbeat or it will turn into butter.
- Use immediately or store in an airtight container in the refrigerator for up to 2 days; re-whip gently if needed before serving.
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Kfp dessert that should be made more frequently. Get that flour out of here!
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