Subtly sweetened with maple syrup, this whipped cream nicely complements pineapple upside-down cake.
Chill a mixing bowl and beaters in the freezer for 15 minutes. Then beat the cream in the bowl with an electric mixer until it thickens into soft mounds.
Add the maple syrup and continue beating until the cream forms soft peaks when you lift the beaters.
Finish beating the cream by hand with a whisk until it is the consistency you like. This will prevent overbeating, which can turn the cream to butter. Makes 2 cups.