Salted Caramel Whipped Cream
You cannot go wrong with whipped cream. While any flavor of Maple Craft Syrup can be added to heavy cream and whipped, I found salted caramel to be the perfect addition to a hot (or iced!) cup of coffee. Before you begin this recipe, put your metal bowl and whisk in the freezer for about a half hour. This will ensure the cream is kept cold while whisking. If you are a normal person, you can also use an electric mixer.
Half pint heavy whipping cream
5-7 tbsp Maple Craft Salted Caramel Syrup
2-3 scrunches sea salt (about 1 tsp)
In a metal bowl, combine heavy whipping cream and syrup. Whisk until cream starts to thicken, about 2 minutes. Add your sea salt 1 tbsp at a time and continue whisking.
Taste the cream between salt scrunches and adjust to your personal taste (with both salt and syrup). Keep whisking. Your arms will start to burn but keep going. Continue whisking until cream becomes thick and fluffy. Add to your favorite coffee drink, on top of fruit, or over ice cream. Store in the fridge for up to 5 days, if it even lasts that long.
