Homemade whipped cream is a very simple and elegant way to spruce up a bakery-bought pie or add a special touch to your own baking.  The best part about whipped cream is that it’s so simple! You’ll be able to whip up these homemade versions faster than your significant other can break the seal on the canned stuff.  

Vanilla Whipped Cream: 

• 1 cup local heavy cream 
• 1/4 cup powdered sugar
• 1 tsp vanilla (1/2 tsp if using bean)
• 1 vanilla bean, split and seeds scraped

Chill your mixing bowl in the freezer, add the cream and beat on high.  When it begins to thicken, add the rest of the ingredients until stiff peaks form, being careful not to overbeat, as it will separate into butter at that point. 

Maple Whipped Cream

• 1 cup local heavy cream
• 1/4 cup pure maple syrup

Chill your mixing bowl in the freezer for a few minutes.  Add the cream and beat on high until it begins to thicken.  Add the maple syrup and continue to beat until stiff peaks form.  

*If you LOVE the flavor of maple, try a grade B maple syrup.  It has a much stronger maple flavor as it has been filtered less.