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Caramel Whipped Cream

It's not hard to make this flavored whipped cream, which goes well with our Angel Food Cake.

  • Yield: Makes about 3 cups
Caramel Whipped Cream

Photography: Johnny Miller

Source: Halloween 2007, October 2007


  • 1/2 cup sugar
  • 2 tablespoons water
  • Pinch of coarse salt
  • 2 cups heavy cream


  1. Prepare an ice bath; set aside. Cook sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Remove pan from heat; slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.

  2. Transfer caramel cream to a mixing bowl set in ice bath; let sit until very cold, stirring occasionally, about 30 minutes. Mixture can be refrigerated overnight. Before serving, whip the caramel cream until stiff peaks form. Use immediately.

Reviews (2)

  • Starrfish606 24 Nov, 2011

    This was way easier than it sounds. Cooking sugar can be intimidating but it was very easy. The sugar cooks for about 10 minutes before you see color. I poured in the cream when it was more yellow, I was afraid if it go to much darker it would burn. The sugar hardens and and makes it very hard to stir, do what you can but know the sugar will melt back into the cream and it is very tasty. I made this for my pumpkin cheesecake.

  • nayeli 27 Jan, 2008

    The taste is incredible! I will definitely be making this again. Unfortunately I didn't have whipping cream so I had to use half and half. The results weren't the same but it still tasted great. I can't wait to try it correctly! I used the caramel cream to fill cupcakes. It was divine! :D

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