Allow me to introduce myself. I’m Karen. The stupidest person that ever lived. I’m sure this is quite a moment for you, meeting me.
On Friday I got my menu all written up for this week, right down to homemade Chicken Pot Pies for this coming Sunday night. Which is going to prove to be quite a disappointment to the 15 people who are showing up here on Sunday for Thanksgiving Dinner.
I completely and entirely forgot that not only was this weekend Thanksgiving, but that I indeed would be hosting my family’s Thanksgiving dinner. As I have every year. For the past 13 years. Duh.
Obviously, there’s been a huge shift in gears and I’m now beginning the Thanksgiving dinner preparations.
So I thought I’d let you in on a little something you can do to change up the whipped cream you use on your Thanksgiving desserts. The first little something you can do is ditch the spray can of whipping cream. (unless you have kids, because when you’re a kid there is NOTHING better than spraying that stuff directly into your mouth until you almost gag)
The second thing you need to do is to look into adding something other than sugar and vanilla to flavour your whipped cream.
If you’re having pumpkin pie any time this fall you should, without a doubt, flavour your whipped cream with …
The success of this method is entirely dependant on whether you can pry the bottle out of your family members’ hands. Several people in my family consider maple syrup to be a beverage.
Once you have your maple syrup secured, just continue on as you normally would to make whipped cream.
Get your mixer (either a KitchenAid or hand mixer)
Add in 1 cup of 35% whipping cream.
Mix on high speed until the cream starts to thicken.
Add in 1 ½ Tablespoons of Pure Maple Syrup.
Continue mixing on high until soft peak form.
Now all you have to do is plop it on a piece of warm pumpkin pie and watch their eyes light up.
Or … if your family is anything like mine … forego the pain of making a pumpkin pie and just shove a cup of whipped cream at ’em. These people drink maple syrup out of the bottle … let’s face it, this is a step up for those animals.
A Canadian (or Vermont) take on the classic dessert topping. Maple syrup infused whipped cream.
- 1 cup 35% cream
- 2.5 tbsp maple syrup
Pour cream into Kitchen Aid bowl with whisk attachment and mix on high until it starts to thicken.
Add in maple syrup and continue to beat until soft peaks form.