Mondays are hard. There’s just no getting around it. Inevitably, whether you are working, or in school, or even if you have the day off there’s a mountain of stuff you have to take care of that has piled up over the weekend.
Especially this last weekend. I hope you were out celebrating with your mom (or being celebrated) instead of taking care of mundane work.
I was! She’s the best mom out there. It’s from her that I got my love of quality food and need to feed everyone around me. The first thing she did when we came over yesterday to celebrate her was make us iced tea and fresh berries from the farmer’s market.
Don’t worry we spoiled her with presents and took her out for an authentic Italian dinner!
Sadly, now the celebration is over, and we have to go back to our real lives. For me, that means writing an essay, and re-reading (skimming) five Haruki Murakami novels for finals this week.
It’s OK, though, because I’M GRADUATING in 5 days!!!! And it cannot get here soon enough. Seriously.
Whatever your Monday is like, celebrate just a little longer with this incredible whipped cream recipe. It has pretty unlimited potential to be used on anything and everything…
This will definitely be the easiest recipe that I have shared with you so far. Easy, but DELICIOUS!
The thing about is, even though it’s so easy, it seriously fancifies whatever dessert, scone, or latte you are putting it on! Yes, fancifies is a word.
It only takes five minutes to whip up.
I suggest you go stick your stand-up mixer bowl and whisk in the freezer right now.
It’s really as simple as putting three ingredients in a cold mixer and hitting go. If you don’t even want to freeze the bowl, it will still whip up, but you will have to wait a whole extra minute or two!
The caution I will give you is to make sure to start out beating it very slowly until the cinnamon gets incorporated. Unless you like inhaling cinnamon clouds. Then you’re just weird.
Also, it won’t look as pretty if you over whip it, but it will taste just as good.
Today is the Monday for Maple Cinnamon Whipped Cream!
- 1 cup - 1 pint heavy cream
- 1 tbl maple syrup
- 1 tsp cinnamon
- Place the bowl and whisk attachment of a stand-up mixer in the freezer until very cold (at least 15 minutes).
- After replacing bowl and whisk, pour in cream, maple syrup, and cinnamon.
- Mix on very low for about a minute, or until cinnamon is incorporated.
- Mix on medium high for 2-3 minutes, or until cream makes stiff peaks when the beater is lifted out of the bowl.