Caramel Whipped Cream for Chocolate-Caramel Cream Pie
Use this recipe to make our Chocolate-Caramel Cream Pie.
- Yield: Makes 2 cups
Source: Martha Stewart Living, June 2008
- 1/4 cup sugar
- 1 tablespoon water
- 1 1/4 cups cold heavy cream
Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1/2 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.