Place maple syrup, sugar, vanilla and salt into TM bowl and cook 5 min/Varoma/speed 2/MC off.
Add cream and blend 10 sec/speed 5. Make sure all the syrup has combined with the cream using your spatula.
Pour cream into a ceramic or glass bowl and press baking paper or cling film down onto the surface of the cream. Refrigerate for several hours. (This can be prepared up to 3 days in advance.)
Return mixture to the TM bowl and whip 20–40 sec/Butterfly/speed 4 or until soft peaks form. Do not overwhip.
Use as directed as garnish for anything that needs sweet cream or I have to say, as I sip it now, dollop into your morning Crio Brü or coffee. Use as you would any whipped cream in most desserts.