1 c. heavy cream
2 tsp almond extract
1 pure Tbsp maple syrup
If possible - place mixing bowl and beaters into freezer for 10-15 minutes to chill.
Add all ingredients into the chilled bowl and start mixing on low. Gradually increase your mixer speed to medium-high until soft peaks begin to form.
*Alternatively, you can place all ingredients into a glass jar with a tight fitting lid and chill in the freezer for 10-15 minutes. Then shake the jar for 4-5 minutes or until you start to see soft peaks beginning to form. (Don’t forget to choose a jar that will accommodate a larger volume - in general the cream will double in size.)