The addition of maple syrup, orange flower water, and mace to traditional chantilly cream delicately perfumes and lightly spices this ethereal accompaniment.

Makes 3 cups

  1. 2 cups heavy whipping cream
  2. 3 tablespoons confectioners sugar
  3. 1/2 cup maple syrup
  4. 1 teaspoon orange flower water
  5. Pinch of mace
  • Place the bowl of an electric mixer in the freezer until cold.
  • In the cooled bowl of an electric mixer on high speed, whip the cream and confectioners sugar until the mixture begins to thicken and soft peaks form.
  • Reduce the speed to low, and add the maple syrup, orange flower water, and mace.
  • Increase the speed to high and continue to whip until the mixture is thick and stiff peaks form. Refrigerate until ready to serve. The cream will keep for 2 to 3 days covered, but you will need to rewhip it before using.

  • Used by:
    German Pancakes with Apples


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