Caramel Whipped Cream
- Comments()
Halloween 2007, October 2007
- Yield Makes about 3 cups
Add to Shopping List
Ingredients
- 1/2 cup sugar
- 2 tablespoons water
- Pinch of coarse salt
- 2 cups heavy cream
Directions
- 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.
Recipe Reviews
More from Food
New From Our Blogs
-
cocktail o'clock: lemon basil gin and tonic
Everyday Food Blog, May 25, 2012 -
today's recipe: greek chicken cutlets
Everyday Food Blog, May 25, 2012 -
find your memorial day menu on pinterest
Everyday Food Blog, May 25, 2012 -
today's recipe: Spaghetti with Tuna, Lemon, and Breadcrumbs
Everyday Food Blog, May 24, 2012 -
today's recipe: Asian Steak Salad with Cucumber and Napa Cabbage
Everyday Food Blog, May 23, 2012
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.
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