Butterscotch Whipped Cream
Butterscotch Whipped Cream
This butterscotch whipped cream recipe is so easy to make and is guaranteed to take your desserts to the next level.
I love piping this whipped cream topping on chocolate tarts or brownies for that extra layer of flavour. It’s also great as part of a plated dessert, or used sparingly in between cake layers. It’s a very sweet whipping cream so just make sure not to use too much!Â
Follow my video and step-by-step recipe to make this easy butterscotch cream.
Looking for similar recipes? Check out my Brown Butter Whipped Chocolate Ganache and my Brown Sugar Caramel Whipped Cream.
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Ingredients
Method
Into a medium saucepan, add the butter and brown sugar.
Melt it over a medium heat, until it has started to bubble and any large chunks of the sugar have dissolved.
Slowly pour in the cream, whisking constantly and then bring it back to the boil.
Remove it from the heat and pour the mixture into a separate bowl. Stir through the flaked sea salt. Cover the surface with clingfilm and refrigerate overnight (around 12 hours). If you need to chill it quicker, spread it as thin as possible on a large sheet tray and cover with cling film - this will cool it quicker.
Once chilled, use and electric hand whisk or a stand mixer fitted with a whisk attachment and whisk to a medium stiff peak. It is ready to use.
Ingredients
Directions
Into a medium saucepan, add the butter and brown sugar.
Melt it over a medium heat, until it has started to bubble and any large chunks of the sugar have dissolved.
Slowly pour in the cream, whisking constantly and then bring it back to the boil.
Remove it from the heat and pour the mixture into a separate bowl. Stir through the flaked sea salt. Cover the surface with clingfilm and refrigerate overnight (around 12 hours). If you need to chill it quicker, spread it as thin as possible on a large sheet tray and cover with cling film - this will cool it quicker.
Once chilled, use and electric hand whisk or a stand mixer fitted with a whisk attachment and whisk to a medium stiff peak. It is ready to use.
Is there a target temperature to bring it to on the second boil, or as soon as it starts boiling again, remove from heat?
Just once it starts boiling remove it from the heat 🙂
Amazing
How long will this keep in fridge?
a few days is fine!
Would it be good as a macaron filling? Or is that too sweet?
I think too sweet in my opinion!
Can you use it to decorate cakes or it won’t stay stiff?
It would overwhip too quickly if you tried to decorate with it I’m afraid
I would suggest to fold it into some vanilla Buttercream to use as filling for macaroons or pipe the buttercream and then pipe in the center some of this filling, I made this recipe is absolutely Delicious !
how long does it stay whipped for?
You need to whip it fresh!
Would you fill chocolate cupcakes with this?
Yes! But it might be quite sweet!
Could you run it through a whipped cream (isi) charger?
I haven’t got one but worth a go!!