Caramel Whipped Cream
Caramel Whipped Cream
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Caramel Whipped Cream

8 H
375 ml (1 1/2 cups), approximately
Ricardo's recipe : Caramel Whipped Cream



  1. In a saucepan, gently heat the brown sugar until it begins to melt. Stir gently until it is completely melted and become slightly darker.
  2. 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.
  3. 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.


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.


  1. This whipped cream is intense-tasting and has a lovely texture. It actually can overpower other flavours so keep that in mind when serving it on something. When following the instructions for melting the sugar, I waited for it to turn slightly darker, but it didn't really, and ended up having a bit of a burnt taste - it was still okay, but in future I would just wait until the sugar melted and not any longer. The mixture separated overnight but still whipped up beautifully.

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