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.
If used in a layer cake, which other flavours would complement this one please? 🤗
Thanks for your videos!
caramel or hazelnut!
Thanks for videos …. I’ll try soon.
Enjoy!
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!
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’