Caramel Whipped Cream

  • Yield: Makes 2 cups

Source: Martha Stewart Living, June 2008


  • 1/4 cup sugar
  • 1 tablespoon water
  • Salt
  • 1 1/4 cups cold heavy cream


  1. 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.

  2. 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).

  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 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.


Be the first to comment!