Indulge in flavours of this velvety rich caramel whipped cream. With the smooth texture of cream paired with the amazing taste of caramel, this is the ultimate frosting.
Lusciously light and fluffy, it’s the perfect topping for cakes, pancakes and all you favourite desserts.
Whipped and ready to use in under 10 minutes, this quick easy frosting is made with only 2 ingredients.
Equipment
- 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)
Ingredients in Caramel whipped cream
Cold whipping cream: Cream whips up faster and easier when cold. Keep the cream in the refrigerator until just before using.
Caramel: this easy recipe uses canned caramel also referred to as Dulce de leche. Canned caramel is a convenient and quick way to add great flavour to your whipped cream.
Caramel sauce can be substituted or used as an alternative to canned caramel.
Optional ingredients:
Powdered sugar: 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.
How to make caramel whipped cream
Pour the cream into a well-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 for soft peaks: the beaters or whisk will leave soft traces or lines in the the cream. 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.
Whip for 2 1/2 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. Perfect for piping and frosting or filling between cake layers.
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.
Tips for the perfect caramel whipped cream
Use cold equipment:
Place beaters and bowl in the freezer for 10 minutes before whipping. Cold cream and equipment will help the whipped cream hold its shape.
A hand whisk can also be used to beat the cream. However, a whisk will take a little longer to get the same results as compared to an electric mixer or stand mixer.
Do not leave the cream unattended if you are using a stand mixer, because the cream can become over whipped quickly. A stand mixer is usually more powerful than an electric mixer. Mixer speed settings vary, according to brand, so observe the texture of your whipped cream.
Refrigerate the cream after beating:
For a piped frosting, refrigerate the cream for about 15 to 20 minutes after beating. The cream cools and firms up in the refrigerator and pipes with ease, producing distinct and decorative swirls.
Use the cream shortly after whipping:
Use the cream shortly after whipping. Avoid leaving the whipped cream at room temperature for long periods of time. Warm cream deflates quickly and can turn watery.
Store unused cream in the refrigerator:
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.
Don’t over-beat.
Once you add the caramel, keep a close eye on the consistency as you beat the cream.
Taste test:
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.
Easy to make ahead:
The cream can be whipped up to 1 day ahead. Cover tightly or with plastic wrap, and refrigerate. If the liquid separates from the cream simply whip it again to incorporate the liquid.
Keep whipped cream cold:
Always refrigerate any dessert frosted with with whipped cream, until ready to serve.
Serve
Scoop on to pancakes, waffles, milkshakes.
Pipe or spread over cakes, cupcakes, brownies or any of your favourite desserts.
Caramel whipped cream
Equipment
- 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)
Ingredients
- 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
Instructions
- 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.
Storage
- 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.
Notes
- Cream whips up faster and easier when cold. Keep the cream in the refrigerator until just before using.
- 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.
- 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.
- 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.
- Perfect for piping and frosting or filling between cake layers.
