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

Ingredients

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

Directions

  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.

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