Caramel Whipped Cream

Why You'll Love This Recipe:

This recipe for caramel whipped cream is easy to make. It just uses two ingredients, and can be ready in under 5 minutes. But it's also versatile.

There's no need to make your own caramel sauce, just use store-bought caramel sauce, and you're all set.

This whipped cream is the perfect topping for any dessert, from cakes to ice cream to cheesecakes.

What's more is that it can be made a few days in advance. This makes it a great choice when you're hosting a party.

Ingredients In This Recipe

The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Cream - use a high-fat cream like heavy whipping cream, it whips up better than low-fat or half-and-half cream.

Caramel - we used butterscotch caramel sauce, but you could also use a plain or salted caramel sauce or make this slow cooker dulce de leche for this recipe.

Because caramel sauce is already sweet, you don't need sugar for this whipped cream recipe.

However, you may have to adjust the amount of caramel sauce you use because these vary in sweetness, so adjust the amount you use to suit your tastes

Equipment

Stand mixer, electric hand mixer, or whisk.

Step By Step Instructions

Step 1 - Place one cup of cold heavy cream and caramel sauce into a mixing bowl. If you would like the cream more or less sweet, feel free to adjust the amount of sugar.

Step 2 - Use an electric mixer and beat at high speed until the cream reaches the consistency you need soft, medium, or firm peaks - this will depend on what you are making with the cream (see notes below). 

Step 3 - Transfer to a sealed container and store in the fridge until ready to use.

What Are Soft, Medium, And Firm Peaks

The term "soft peak cream" and "stiff peak cream" refer to the consistency of whipped cream. 

Whipped cream is made by beating heavy cream with a whisk or an electric mixer until it becomes thick and forms peaks. 

The peaks of the whipped cream will either be soft, medium, or stiff, depending on how long it is whipped.

Soft peaks

If the peak is soft and droops over when the beaters are lifted, it is a soft peak. 

Soft peaks are formed when the cream has been beaten until it is just starting to hold its shape. 

Soft peak cream is used in recipes where the whipped cream will be used as a topping or garnish, like on top of a pie or a cake, or for folding into other mixtures like blancmange or fruits in cream.

Medium peak cream

Medium peak cream forms when the cream has been beaten until it is somewhere in between a soft peak and a stiff peak.

The peaks of the cream will hold their shape, but they will not be as stiff as stiff peak cream.

Medium peak cream is not used as often as soft peak or stiff peak cream, but it can be used in recipes where you want a little more structure from the whipped cream than soft peak cream provides, but not as much as stiff peak cream. 

For example, you could use a medium peak cream as a filling for a cream puff or éclair, or as a topping for a dessert that will be sliced, like a trifle or a tiramisu, or for serving with scones like these eggless scones.

Stiff peak 

If the peak stands up straight and is stiff, it is a stiff peak. 

Stiff peaks are formed when the cream has been beaten until it is very stiff and holds its shape well and does not flop over.

Stiff peak cream is used in recipes where the whipped cream will be used as a structural element, like in whipped cream frosting cakes for decorative piping on cakes and cupcakes or desserts like this dulce de leche mousse.

Recipe Tips

Use cold ingredients

It's important to use cold heavy cream when making whipped cream. This helps the cream stiffen faster and hold its shape better. So leave it in the fridge until you are ready to pour it into the bowl and start whipping.

Use a chilled bowl

It's also a good idea to use a chilled bowl when making whipped cream especially when the weather is very hot. A cold bowl helps the cream stiffen faster and prevents it from overheating.

Don't overbeat the cream

Be careful not to overbeat the cream, as this can cause it to become grainy and lose its smooth, creamy texture. Stop beating the cream as soon as you see it reach the stiff peak stage.

Use a high-quality cream

Using a high-quality, high-fat cream will result in a richer and more stable whipped cream. Look for a cream with at least 30% fat content or labeled as whipping cream.

Serving Size

This recipe makes about 2 cups of caramel whipped cream and would serve about eight, and a serving size is about ¼ cup.

Calories Per Serve

In this recipe, there are about 144 calories in a ¼ cup serving.

Serving Suggestions

This caramel-flavored whipped cream can be used as a topping for filling for desserts:

• Use it as a topping for chocolate cakes, vanilla cakes, or pumpkin spice cakes.
• Swirl or dollop it onto ice cream or frozen yogurt for a decadent treat.
• Use it as a filling for cream, puffs, eclairs, cream horns, and other pastries.
• Use it as a fruit dip.
• Serve it as a topping for fruit tarts.
• Use it as a filling for sandwich cakes and cookies.
• Serve it with warm apple pie, peach upside-down cake, brownies, or other freshly baked treats.
• Serve it as an indulgent topping on milkshakes, hot chocolate, iced coffees, and other drinks.

Variations

Here are a few variations on this caramel whipped cream recipe that you could try:

Spiced Caramel Whipped Cream - Add a pinch of cinnamon, nutmeg, or pumpkin pie spice to the whipped cream for a warm and aromatic twist.

Salted Caramel Whipped Cream - Add a pinch of fine sea salt to the cream for a salty-sweet contrast.

Maple Caramel Whipped Cream - Replace half the caramel sauce with maple syrup and add a pinch of cinnamon or nutmeg for a fall-flavored twist.

Mocha Caramel Whipped Cream - Add a teaspoon of instant coffee or espresso powder for a mocha-flavored twist.

Bourbon Caramel Whipped Cream - Add a splash of bourbon or other alcohol to the whipped cream for a boozy twist on the classic recipe.

Chocolate Caramel Whipped Cream - Add a couple of tablespoons of cocoa powder or cooled melted chocolate to the whipped cream for a rich and chocolatey twist.

Storage

Refrigeration – Store caramel whipped cream in an airtight container in the fridge. If stored correctly, it should keep for up to 3 days.

Freezing – Not suitable for freezing.