I made a version of pumpkin pie for the holiday that was simply fabulous, and I promise I will post it. But, the whipped cream was a spur of the moment lightening strike.
I wanted to change the flavor profile of the pie to truly give it a New England feel, but didn't want to put the maple syrup in the pie filling until I have a chance to really play with the recipe. So, I was whipping the cream and getting ready to put in the powdered sugar when "light dawned on Marblehead".....to use the maple syrup instead. So I did and a whipped cream legend was born.
I used:
2 cups of ice cold heavy cream, beat until thick and it begins to hold it's shape, then add 2 teaspoons of pure vanilla extract, the real stuff and beat to incorporate and then begin to slowly drizzle in about 1/3 cup of maple syrup. Taste to see if it has the amount of maple flavor that you like.
Dollop on anything that you think appropriate....pie, cake, trifle, use in a mousse or eat it right out of the bowl that it was whipped in.
From the heart of my purple kitchen to you!!!
Enjoy,
S.
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