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!
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.
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 🙂
Hi, ive made this twice, while it seems perfect when i put it in the fridge to rest overnight, the next morning its always the same result, the butter separates at the bottom while the top is thick ganache texture, and somehow gets grainy and wont whip up at all! Ive changed the brown sugar twice to something with more molasses the results are the same, im not sure what im doing wrong 😢
Is it fully emulsified when you blend it?
Hi Matt
Does this recipe will be good as macaron filling?
Yes but it is quite sweet! not ideal for a macaron as the shell is also very sweet!
Amazing
Wowow
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
Beginner here; what do you mean by it would overwhip too quickly if you use it for cake decorating?
As you decorate a cake, you usually swirl the buttercream back and forth multiple times to get it smooth and decorate. With this cream, the more you ‘move’ it, the more it will thicken and eventually split!
Can this be used as a cake filling ( between each layer of cake)?
For me it would be a little too sweet!
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!!
How stable is this? Would it last if piped in top if a cake?
Yes you could pipe it on a cake!
How stable is this?
It is like the texture of stabilised whipped cream!
What exactly would you use this for please?
It could be piped on brownies or in some macarons!
Can I add little melted gelatin when whisking to make it stable ?
Worth a go!
Wonderful content! Thanks for producing these videos and sharing your recipes. Could you please post a link of your quenelle spoon for purchase or recommend one?
It is from a company called ‘The Rocher Spoon’
Is this stable enough to pipe on the cupcakes?
Can I leave them at room temperature?
Yes you can pipe it onto cupcakes – will be fine at room temp!
Thanks for videos …. I’ll try soon.
Enjoy!