Rating: 3.49 stars
53 Ratings
  • 5 star values: 12
  • 4 star values: 14
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 2

This flavored whipped cream is a breeze to make, which goes well with our Angel Food Cake. Cook the caramel cream in a saucepan and chill completely before whipping into stiff, delicate peaks.

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Credit: Johnny Miller

Recipe Summary test

Yield:
Makes about 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (3)

53 Ratings
  • 5 star values: 12
  • 4 star values: 14
  • 3 star values: 17
  • 2 star values: 8
  • 1 star values: 2
Rating: 4 stars
08/30/2019
It tasted wonderful, I served it with a french apple cake. But, when I added the cream, it made the caramel roll into a ball. The whipped cream still tasted amazing but I had a golf ball sized caramel. What did I do wrong?
Rating: 5 stars
11/24/2011
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.
Rating: Unrated
01/27/2008
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
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