- 1 – 8 ounce carton of heavy cream, 1 cup (preferably not ultra pasteurized)
- 2 Tablespoons Grade A maple syrup
- a pinch of sea salt
- 1 vanilla bean, split in half lengthwise
- 1/2 cup creme fraiche
- In a mixing bowl, combine the heavy cream, maple syrup, and sea salt. Using the tip of a paring knife, scrape the vanilla bean seeds out of the pod and into the bowl of cream. Set the scraped pods aside for another use.
- Begin whipping the cream starting on a low speed so that it doesn’t splatter and working up to high speed. Whipped cream will come together in a stand mixer in just minutes for this quantity, the bigger the batch that you make the more time it will take. Either way, keep a close eye on it because is goes from loose to over whipped very quickly. I always recommend making it by hand with a whisk and a bowl at least one time so that you have control over how quickly it comes together – it just takes the pressure off if you’ve never whipped cream before.
- Once the cream just starts to hold peaks, fold in the creme fraiche with a spatula.
- Serve right away with fresh fruit or as a whipped cream topping for any kind of dessert.
- You can also refrigerate it for 2-3 hours until you’re ready to serve.
Grade A maple syrup has a very light maple flavor that doesn’t interfere with the flavor of the whipped cream.