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.