Add the heavy cream, vanilla extract, and maple syrup to the bowl of a stand mixer. Or to a large bowl if using a hand mixer.
Use the whisk attachment of the stand mixer and whisk together on medium low speed for about 1 minute or until the cream begins to become foamy.
Increase the speed to high and mix for about 1-2 minutes more until stiff peaks have formed.
This recipe comes together quickly! Be sure to keep an eye on the mixture as the peaks begin to form. And avoid over beating! Make sure to stop as soon as the peaks are stiff.
Notes
Do not over mix! The texture will become flat and milky which is not what you want. Once you see the peaks beginning to form, be sure to stop mixing. Serve this whipped cream immediately for best results. It can be stored in the refrigerator for up to 24 hours in an airtight container. But it does begin to lose its texture and consistency if stored for too long.