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
Photography: Johnny Miller
Source: Halloween 2007, October 2007
- 1/2 cup sugar
- 2 tablespoons water
- Pinch of coarse salt
- 2 cups heavy cream
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.
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.