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Whipped Caramel Cream

In a small saucepan:

1/2 cup (125 grams) granulated sugar

1 tablespoon of water

Pinch of salt

In a cup:

1 cup heavy cream, slightly warmed

On a plate:

4 tablespoons butter

On the sidelines:

1 cup heavy cream


In the saucepan, cook the ingredients over medium-low heat until the sugar has melted and become medium brown in color.


Remove the saucepan from the heat and slowly pour in the warmed cream. It will bubble and rise but just keep stirring.


Place the saucepan over low heat and whisk in the butter, one pat at a time. Once fully incorporated, remove from heat.


Pour the caramel into a large bowl and add in the second cup of cream. Cover and refrigerate overnight.


When ready to assemble, whip the caramel cream the same way you would when making homemade whipped cream- to stiff peaks. Use just the same as frosting.


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