1 pint heavy whipping cream

2 tablespoons 100% pure maple syrup, best quality possible

Method:

1.   In a medium size mixing bowl, add whipping cream and maple syrup.  Using a hand held electric mixer, whisk until whip cream has formed being careful to not over-mix.

2.   Use as desired or store in an airtight container in the fridge for up to 4 days.

Kitchen Note: For additional sweetness, add powdered sugar or additional maple syrup. Best served with a fruit centric or fall inspired dessert, like apple or pumpkin pie.