Instructions

1. 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.
2. 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.
3. Once the cream just starts to hold peaks, fold in the creme fraiche with a spatula.
4. Serve right away with fresh fruit or as a whipped cream topping for any kind of dessert.
5. You can also refrigerate it for 2-3 hours until you’re ready to serve.