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Berry Whipped Cream


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  • 1/2 c Grade A dark amber or Grade B pure maple syrup
  • 1 c heavy cream
  • 1/8 tsp coarse salt


Servings 4


Step 1

Bring 1/2 cup syrup to a boil in a saucepan. Cook until reduced by half. Remove from heat.

Whisk in 1 cup heavy cream, then whish in an additional 1 cup cream and 1/8 tsp. coarse salt.

Refigerate until well chilled, about 2 1/2 hours.

Transfer to the chilled bowl of a mixer, and whisk until soft peaks form.


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