Try this easy maple whipped cream on pumpkin pie, morning pancakes and waffles, or as deliciously melting treat on hot oatmeal.
1 pint (2 cups) chilled heavy cream
2 to 3 tablespoons pure maple syrup (any flavored syrup, sweetened to taste, can be substituted).
Pour cream and maple syrup in a 1 pint iSi Creative Whip. Screw on one iSi cream charge and shake 3 to 5 times until desired consistency is reached.
Serve immediately or store up to 10 days in the refrigerator.