Add the whipping cream to the bowl of a stand mixer fitted with the whisk attachment, or a large bowl with a hand mixer (or whisk).

Add the maple syrup and vanilla extract to the bowl of heavy whipping cream, and turn the mixer on to medium speed to whisk everything together.

Increase the mixer speed to medium-high and whisk as the mixture thickens, eventually forming stiff peaks.

Once stiff peaks have formed, turn off the mixer and transfer the whipped cream to a container or piping bag.

Use immediately, or store in the refrigerator for 1-2 days Homemade whipped cream easily begins to separate when stored for longer than 24 hours, so it’s best when consumed the day you make it.