Maple Cream 16 Oz Recipe

Prepare thickening slurry

In a small bowl, whisk together the cornstarch and 1 tablespoon of the cold milk (from the measured whole milk) until smooth and lump-free. Set aside.

Heat dairy and syrup

In a medium saucepan, combine the heavy cream, the remaining whole milk, pure maple syrup, and granulated sugar. Set over medium heat and stir gently until the mixture is warm and the sugar has dissolved (do not boil).

Thicken

When the cream mixture reaches a gentle simmer (small bubbles at the edge, about 180°F/82°C), whisk in the cornstarch slurry quickly and continuously. Continue to cook and whisk for 1–2 minutes until mixture thickens slightly and coats the back of a spoon. Remove from heat.

Finish and flavor

Stir in the fine sea salt, vanilla extract, and unsalted butter until fully incorporated and glossy. Taste and adjust maple intensity — add up to 1 tablespoon more maple syrup if desired for a sweeter, more pronounced maple flavor.

If using gelatin for stability: sprinkle the powdered gelatin over 1 tablespoon cold water and let bloom 2–3 minutes. Warm the bloomed gelatin gently (10–15 seconds) in the microwave or over a warm water bath until liquid but not boiling. Whisk the warmed gelatin into a small amount of the warm maple cream (about 2 tablespoons) to temper, then whisk that back into the saucepan until fully incorporated. This will help the cream hold shape when chilled or piped.

Cool slightly: let the maple cream cool at room temperature for 10–15 minutes, stirring occasionally to prevent a skin from forming.

Chill or use warm: For a pourable sauce consistency (similar to a thickened cream for beverages or desserts), use warm or room temperature. For a pipeable, firmer cream (16 oz container filling), transfer to a shallow container, cover with plastic pressed to the surface, and chill in the refrigerator 2–4 hours until set to desired firmness.

Portion: This recipe yields approximately 16 oz of maple cream when chilled (volume will match a 16 oz container). Stir gently before transferring to jar or piping bag if needed.

Optional finish: Just before serving, fold in toasted chopped pecans or walnuts for texture, and drizzle with a little extra maple syrup if desired.

Storage: Store refrigerated in an airtight container up to 5 days. If thickening separates slightly, whisk gently to recombine. If frozen, texture may change; thaw in refrigerator and whisk before use.