This is a staple in the South.  It’s used on anything from pies to fresh fruit and cobblers.  This is also a wonderful addition to hot cocoa and coffee drinks.  Don’t be shy when it comes to making your own whipped cream, it’s much easier than you think and much more delicious than store bought.

Here’s what you will need:

1 Pint cold heavy whipping cream (please buy organic!)

2 Tablespoons plus 1 teaspoon of maple syrup (preferably cold)

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First off, I want to introduce you to The Mixa.  It will be for sale soon in the U.S.  You can always pre-order it so go right ahead. It’s a combination stand and hand mixer.  The bowl spins in one direction while the beaters spin in the other direction so you never have to stop and scrape down the sides of the bowl again.  It is remarkably light, compact and very easy to store.  I am super impressed by this machine and can’t wait to give one to my parents to use in their RV!

To make the maple whipped cream, place the heavy cream in a bowl and detach the Mixa from the stand base to use it as a hand mixer.  Turn on the Mixa on low and place it in the cream with the bowl tipped.  Move it around the bowl as the cream begins to thicken, stop the Mixa and add the maple syrup.  Turn the Mixa back on and mix until the cream stiffens.  It only takes a few moments!

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This recipe gives a subtle sweetness that does not over power the sweetness of the pumpkin pie recipe.

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