Brown Sugar Caramel Whipped Cream

Brown Sugar Caramel Whipped Cream


DifficultyIntermediate

I love this caramel whipped cream recipe – the flavour is next level. The subtle caramel molasses notes mixed with vanilla cream is a stunning combination.

Making caramel can seem intimidating, but using brown sugar instead of white sugar is an easy way to make homemade caramel sauce. Add your warm cream and gelatin and you’re good to go! 

It’s perfect to pipe and it makes a fantastic caramel topping for so many desserts – chocolate fondantbrown butter cakesoufflé – perfection!

If you’re in a rush, pour the mixture into a baking tray lined with clingfilm, then freeze it for 45 minutes before putting it in the fridge for 2 hours. That should be enough time for it to thicken!

Follow my video and step-by-step recipes to make this smooth brown sugar caramel whipped cream.

Love caramel? Check our my salted caramel sauce recipe and my buttermilk caramel recipe.


 


 

Ingredients


 550 g Double Cream / Heavy Cream
 1 Vanilla Pod /1 Tsp Vanilla Paste
 3 g Powdered Gelatin (200-250 Bloom) + 18g Cold Water
 70 g Light Brown Sugar
 Pinch Sea Salt
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Method


1

In a small bowl, add water to the gelatin and leave to bloom.

2

In a saucepan over medium heat, heat the cream and vanilla until it’s steaming (not boiling). Set it aside but make sure it's still hot when you use it.

3

In a separate pan over a medium heat, add the sugar and stir it to make a dry caramel (you’re almost just melting the sugar then cooking it for a minute longer - that will be enough flavour!)

4

Pour the warm vanilla cream over the sugar and whisk for 1 minute.

5

Add your bloomed gelatin to a larger bowl and add a pinch of salt. Pour over your hot mixture.

6

Blend the mixture with a hand blender, cover and chill in the fridge for 6 hours.

7

When ready to serve, whisk to a medium peak with a stand mixer.

 

Ingredients

 550 g Double Cream / Heavy Cream
 1 Vanilla Pod /1 Tsp Vanilla Paste
 3 g Powdered Gelatin (200-250 Bloom) + 18g Cold Water
 70 g Light Brown Sugar
 Pinch Sea Salt
Shop the equipment

Directions

1

In a small bowl, add water to the gelatin and leave to bloom.

2

In a saucepan over medium heat, heat the cream and vanilla until it’s steaming (not boiling). Set it aside but make sure it's still hot when you use it.

3

In a separate pan over a medium heat, add the sugar and stir it to make a dry caramel (you’re almost just melting the sugar then cooking it for a minute longer - that will be enough flavour!)

4

Pour the warm vanilla cream over the sugar and whisk for 1 minute.

5

Add your bloomed gelatin to a larger bowl and add a pinch of salt. Pour over your hot mixture.

6

Blend the mixture with a hand blender, cover and chill in the fridge for 6 hours.

7

When ready to serve, whisk to a medium peak with a stand mixer.

Brown Sugar Caramel Whipped Cream