I think I may have had a dream about this last night: has anyone tried using maple syrup instead of sugar to sweeten whipped cream? I don't want it to be really sweet, and since I'm serving with an apple-walnut torte, I thought the maple would add a nice flavor. Some notes: I'll be whipping the cream by hand, and also adding a touch of some sort of brandy. Am I just crazy? Or will this be amazing?