Many thanks to test-baker extraordinaire Lisa Brow for her idea of a maple whipped cream with this dish, and for the suggestion of baking it in a bundt cake pan.
Maple Whipped CreamJune 24, 2017 Print
Recipe courtesy of Simon Thibault, excerpted from the book Pantry and Palate
- 1/4 cup icing sugar
- 1 cup whipping cream
- 2 tablespoons maple syrup
- In a bowl, sift the icing sugar over the whipping cream.
- Start whipping the cream until soft peaks form.
- Add the maple syrup and continue whipping until stiff peaks just start to form. Serve immediately in dollops on Molasses Cake.