Name: Caramel Whipped Cream
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 375 ml (1 1/2 cups), approximately
Ingredients: 1/2 cup (125 ml) brown sugar; 1 1/2 cup (375 ml) 35% cream, warm

Ingredients

1/2 cup (125 ml) brown sugar
1 1/2 cup (375 ml) 35% cream, warm

Preparation

In a saucepan, gently heat the brown sugar until it begins to melt. Stir gently until it is completely melted and become slightly darker.
Remove the pan from the heat and gradually add half of the cream. Beware of splattering. Return the pan to the heat and simmer, stirring until the caramel is almost completely melted. Add the remaining cream and bring back to a boil.
Strain to remove the caramel bits that have not melted. Cover and refrigerate overnight or about 8 hours. With an electric mixer, whip the desired amount of cream until stiff peaks form.

Note from Ricardo

The unwhipped mixture can be refrigerated for over a week. Prepare the cream mixture on Sunday and you can add a little extra to your weeknight super desserts. Monday or Wednesday, whip the desired amount of cream and you'll make any fruit, cookie, or store-bought brownie more festive.

Caramel Whipped Cream

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note