Brown Sugar Caramel Whipped Cream
Brown Sugar Caramel Whipped Cream
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 fondant, brown butter cake, soufflé – 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
Method
In a small bowl, add water to the gelatin and leave to bloom.
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.
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!)
Pour the warm vanilla cream over the sugar and whisk for 1 minute.
Add your bloomed gelatin to a larger bowl and add a pinch of salt. Pour over your hot mixture.
Blend the mixture with a hand blender, cover and chill in the fridge for 6 hours.
When ready to serve, whisk to a medium peak with a stand mixer.
Would this mixture keep in the fridge for 5 days, prior to being whipped?
I think that would be too long
Will this cream work as a macaron filling?
A little too soft IMO
I’m using this to top my chocolate candy cap Cremeux. Thanks ♥️
Hi Matt, thanks so much for this I am going to try it to fil a 8 inch 2 layer and a 6 inch 4 layer tiered cake. I am going to pipe alternating rows of your Chocolate Whipped Ganache and this Brown Sugar Caramel Whipped Crean.
Do you think I batch of each would be sufficient to fill the tiered cake.
Thanks
I’m not quite sure but i don’t think it would be enough! I would double them to be safe??
how much does this batch produce? do you think I could frost a 6inch 2 layer cake with this recipe?
I wouldn’t recommend it as a frosting as it is like whipped cream texture and would be too soft
It won’t melt after a while ?
In normal room temp it will be fine! Hot conditions it might be a little dicey 🙂
Thanks so much. I’m gonna try.
Thank you
I used this recipe for fillings of my cream puffs and it was so delicious!!!
amazing!
Can’t wait to try it too.
Oh my gosh!!! I left my brain in your recipes, I can’t sleep, I can’t talk right now with anyone. I just want to try everything!!! Before my daughter’s birthday
🤣
Looks gorgeous! I can’t wait to try it.