Caramel Whipped Cream

  • Yield: Makes 4 cups

Source: Martha Bakes


  • 1/2 cup sugar
  • 2 tablespoons water
  • Salt
  • 2 1/2 cups cold heavy cream


  1. Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a medium saucepan over medium-high heat, stirring until sugar dissolves.

  2. Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).

  3. Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.

  4. Whisk remaining 1 1/2 cups cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.


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