Thick, rich, and creamy caramel whipped cream is the perfect dessert topping for any occasion. Made with only two ingredients, you can whip this up in less than 5 minutes.
This caramel whipped cream is quick and easy to make with just two ingredients.
It is a delicious topping or filling for desserts, cakes, milkshakes, and more.
A thick and rich creamy homemade caramel whipped cream made with two ingredients. Make this flavored whipped cream to use as a topping for ice cream, cakes, cupcakes, and more.
Cost To Make
Estimated cost = $2.70 or $0.34 a serve
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.
What is Caramel Cream Made Of?
Caramel whipped cream is a sweet and creamy topping made from heavy cream, confectioners' sugar, and caramel sauce.
You can use store-bought caramel for a quick and easy recipe or make a caramel sauce from sugar and water cooked on the stovetop as Martha Stewart does in this caramel whipped cream recipe.
To make an easy homemade caramel whipped cream, you will need to whip the heavy cream until it starts to thicken, then add the confectioners' sugar and caramel sauce.
After this, you will need to continue beating the mixture until it forms stiff peaks.
Once the caramel whipped cream is ready, you can then use it as a topping for desserts, or cover and store it in the fridge until needed.
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
Types Of Cream
There are several different types of cream on the market but not all can be whipped.
The best types are creams to use should have a 36% or higher fat content. These types are often labeled as heavy cream, heavy whipping cream, and thickened cream.
Due to the high-fat content, they retain their shape when whipped.
Whipping cream has a slightly lower fat content of about 30% it can be whipped but it does not hold that well. You may need to add extra sugar or a stabilizer to help it keep its shape.
On the other hand, half and half cream is a combination of half milk and half cream, and this is not suitable for whipping because it has a low-fat content.
In general, it is best to use heavy or heavy whipping cream to make whipped cream because these types whip well and hold their shape best.
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.
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.
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.
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.
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.
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.
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.
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.
Whipping cream will double in volume when whipped to a stiff peak. Therefore 1 cup of heavy whipping cream will make about 2 cups of whipped cream.
But keep in mind there may be slight variations on what you get, based on several factors such as temperature and the humidity in your kitchen.
I do hope you try this caramel whipped cream recipe. If you do make the recipe, please come back and leave a comment below because I would love to know how it went.
Caramel Whipped Cream
- Stand mixer, hand beater, or whisk
- 1 cup heavy whipping cream cold
- 3 - 5 tablespoons caramel sauce or to taste
- Place the cream and caramel sauce into a mixing bowl.
- Use an electric mixer and mix at high speed until the cream reaches the consistency you need, soft, medium, or firm peaks (see notes below).
- Transfer to a sealed container and store in the fridge until ready to use.
- Soft peak cream: forms when the cream has been beaten until it is just starting to hold its shape. The peaks of the cream will droop over when the beaters are lifted. Soft peak cream is used as a topping or garnish.
- Medium peak cream forms when the cream has been beaten until it is somewhere in between the soft peak and 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 can be used as a filling or topping where a little more structure is desired than with soft peak cream, but not as much as with stiff peak cream.
- Stiff peak cream forms when the cream has been beaten until it is very stiff and holds its shape well. The peaks of the cream will stand up straight when the beaters are lifted. Stiff peak cream is used as a structural element, such as in piped whipped cream for cakes and other desserts.