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
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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