Maple Cinnamon Scented Whipped Cream


The key to whipping up cream quickly is to store the bowl and beaters in the freezer until ready to use. I like this on pear crisp that is made with walnuts. Best to use an electric hand beater for speed, but a blender will do in a pinch or if you are up for it, an icy cold wire whisk.
1 cup Butterworks Cream
1 pinch salt
1 T Brandy, Rum or Vanilla Extract
2 tsp ground cinnamon
2 to 4 T Maple Syrup
In a large, icy cold glass or melamine bowl, beat the cream with an electric beater for a few minutes, until beginning to thicken. Add salt, liquor or extract, cinnamon and 2 T of syrup. Continue to beat until cream is thick. Taste and add more syrup as needed. Beat until the cream is thick, slightly clotted and ready to serve.

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