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Caramel whipped cream

Enjoy this easy to make Caramel whipped cream topped on pancakes, cupcakes or piped on cakes for an impressive and delicious treat. Made using just 2 ingredients, this frosting has a smooth velvety texture and is decadently rich in flavour.
Prep Time 10 mins
Course Dessert
Cuisine American
Servings 4 people
Calories 1152 kcal


  • An electric or stand mixer (or balloon whisk).
  • A large bowl, preferably metal or glass, which retains colder temperatures better than plastic.
  • Sifter for the powdered sugar (if using)


  • 1 cup / 250ml cold whipping cream see note 1
  • 5 Tablespoons / 100g canned caramel (canned Dulce de leche) see note 2
  • ¼ cup / 25g Powdered sugar (optional) see note 3


  • Chill a large bowl and beater attachments or whisk in the freezer for about 10 minutes before using.
  • Remove the mixing bowl and beaters from the freezer after 10 minutes  and pour the cream into the chilled bowl.
  • Using an electric hand mixer or balloon whisk, beat the cream for about 2 minutes on medium speed.
  • Add the caramel to the cream and beat to the desired consistency for 1 minute to form soft peaks: the beaters or whisk will leave soft traces or lines in the the cream. See note 4
  • Whip for 1 minute to form soft peaks: the beaters or whisk will leave soft traces or lines in the the cream. See note 4
  • Whip for 2 ½ minutes on medium-high speed for stiffly beaten cream: the beaters or whisk will leave distinct traces or lines on the cream and stand in firm peaks when the beaters are lifted. See note 5
  • Be careful not to over whip the cream at this stage. Stop when you see distinct lines appear as you whip or beat the cream. Over whipped cream separates into solids and liquids making it unusable for frosting, piping or spreading.
  • For a piped frosting, refrigerate the cream for about 15 to 20 minutes after beating. The cold whipped cream will pipe with ease and producing firm decorative swirls.
  • Use as preferred immediately or store in the refrigerator until ready to use.
  • Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.


  • Store unused whipped cream in a sealed container in the refrigerator for up to 3 days. The refrigerated whipped cream usually loses its soft airy texture after a few days. Whip it for about a minute to reuse for frosting or piping.


  1. Cream whips up faster and easier when cold. Keep the cream in the refrigerator until just before using. 
  2. After mixing in the caramel, taste  after beating in for 10 seconds. Then and add more if you prefer more caramel flavour, and continue to beat to the desired consistency. 
  3. Powdered sugar is added for sweet flavour but also to help stabilise your whipped cream. This ingredient is especially beneficial when you want to pipe or use as a filling between layers of cake. The small amount of cornstarch in the powdered sugar discourages the weeping that occurs when whipped cream stands for longer than a few hours. 
  4. The consistency of the cream will be just thick enough to hold its shape in soft billows. Perfect for scooping on to pancakes or cupcakes. 
  5. Perfect for piping and frosting or filling between cake layers. 
1 cup/250ml: 1152 kcal calories, 99g total fat, 51g carbohydrates, 11g protein, 48g sugar, 342mg cholesterol