Add the cream to a mixing bowl, you can chill the bowl to help keep the whipping cream cold as you beat it.
Use the whisk attachment or an electric hand mixer and beat the cream on medium working up to medium high to avoid splattering. Beat just until the whipped cream begins to hold soft peaks.
Stop the mixer and add the sifted powdered sugar, pinch of salt, and vanilla. Beat again just until combined or until stiff peaks form.
Once the whipped cream is your desired texture, fold the creme fraiche in by hand if you're using it in.
Serve with your favorite dessert, or refrigerate for 4-5 hours before serving.
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Notes
Grade A maple syrup has a very light maple flavor that doesn't interfere with the flavor of the whipped cream.The nutritional information was calculated without the optional creme fraiche.