This amber-colored whipped cream is a sweet change of pace from regular whipped cream.
Place sugar in a small saucepan, and cook, without stirring, until dark amber in color.
Gradually add the cream, whisking constantly. Bring to a boil, and stir, dissolving sugar. Pour through a fine sieve set over a heatproof bowl. Cover, and refrigerate until cold, several hours or overnight.
Place caramel cream in chilled mixing bowl. Using an electric mixer or hand whisk, whip until soft peaks form. Use immediately.
Prepare the caramel cream in steps 1 and 2 up to one day in advance, and refrigerate; just before serving, proceed to step 3.