Whipped cream is perfection.
Eat it with fruit, eat it with cake, eat it with hot chocolate, eat it with a spoon. Whipped. Cream. All. Day.
I ate plenty of whipped cream from both a can and a tub growing up, and I wasn’t complaining one single bit. I envied those kids on TV who were spraying whipped cream straight into their mouths, cheeks full like chipmunks storing nuts for the winter. But now, I don’t understand why anyone would reach for the can or the tub when making whipped cream yourself is practically just as easy.
It literally takes 5 minutes to make, it tastes 100 times better than what you can buy at the store and there are no extra ingredients in the list that you can’t pronounce. I can’t think of an easier dessert than chopping up some summer fruit and topping it with a dollop of homemade whipped cream. Every time I make it for my family or friends they are like, “Wow! You made this from scratch?!” as if I had just spent hours in the kitchen.
Do it. You won’t regret it. I promise.
If I could start every day with a chai tea latte piled high with a mountain of this Cardamom Whipped Cream, I would be in heaven. The combination of cardamom, cinnamon and maple syrup gives something that’s already creamy and cozy even more warmth.
These days I use maple syrup to sweeten any whipped cream I’m making. A little bit goes a long way, and it blends in beautifully with the cream. Not to mention, it’s a natural, unrefined source of sweetness.
Try this whipped cream on a hot or iced chai tea latte (my preference), peach cobbler, apple pie, berries, French toast or basically any other dessert you can think of.
CARDAMOM WHIPPED CREAM
Whipped cream gets added warmth and spice with the addition of cardamom and maple syrup. It’s the perfect addition to any dessert.
- 1 c heavy whipping cream
- 2 tbsp maple syrup
- 1/8 tsp cardamom if your cardamom is old it will be way less strong than brand new, so you may need to add more
- 1/8 tsp cinnamon
Place the bowl and whisk in the freezer for at least 10 min. DO NOT skip this step.*
Add all of the ingredients to a stand mixer fitted with a whisk attachment. If using a hand mixer, add the ingredients to a large bowl.**
Beat the cream on medium speed until it has thickened and increased in volume; it should be smooth and fluffy. Be careful not to overwhip as the cream will begin to curdle and turn into butter.
*I have skipped this step before and was whipping for ages with zero results. Having very cold cream and equipment will help keep the fat in a solid state, providing structure to the cream. Read more about the science behind it from the geniuses at Serious Eats.
**Feel free to whip by hand with a whisk. The same rules apply.