Say hello to your newest addiction: homemade caramel whipped cream!
I’m pleased to say that I’ve been getting better at toasting sugar. Better than my previous attempts, at least. It’s taken a lot of troubleshooting. But when I say that IT. HAS. PAID. OFF, believe me. My caramel whipped cream is the perfect testament to why toasting sugar to make granulated caramel is worth every hour spent.
You don’t even have to take my word for it. My husband would proclaim it from the rooftops if necessary.
Nathan suffers from anosmia. Unfortunately, anosmia doesn’t solely effect his sense of smell. Since smell and taste are so closely linked, there are many flavors that he used to enjoy that he really just can’t detect anymore. Like vanilla. What a drag.
Lucky for him, he’s got a wife who loves to concoct culinary creations. Like my delectable caramel whipped cream.
Toast to a New Dessert Favorite
As a dessert topping, plain whipped cream is just fine. We really enjoy the lightness it can bring to an otherwise heavy dessert. But Nathan and I love my caramel whipped cream SO MUCH that it could very well be the dessert itself.
We’ve used it for my Fallen Angel Food Cake (recipe to come later) and even made some to top homemade Pfannkuchens that Nathan made. Each time we’ve incorporated it into a dessert, it’s always been the show-stealer. Bear that in mind when using this recipe. It PACKS the flavor punch.
You’ll want just a little cake for my caramel whipped cream, not the other way around, once you taste it. I’ve got a couple secrets to absolutely blow up the flavor: one is vanilla bean paste. You don’t want imitation for this.
But the ultimate secret to this is the granulated caramel toasted sugar. The long, slow, painstaking process of toasting sugar brings out such deep, rich, velvety caramel notes. I don’t think I’ll ever make another whipped cream again without incorporating it.
If you need to know about the process of toasting sugar, check out this article (and don’t let it scare you off). The results speak for themselves. I also used it for this ice cream, and will every year for Nathan’s birthday. Because I am the best.
Caramel Whipped Cream
Equipment
- 1 Stand mixer Whisk Attachment
- 1 Food Processor/Blender
Ingredients
- 1½ cups Organic Heavy Whipping Cream
- ½ cup Toasted Sugar (Granulated Caramel)
- 2 tsp Vanilla Bean Paste
- ⅛ tsp Cream of Tartar
- ⅛ tsp Salt
Instructions
- Chill bowl and whisk attachment of a stand mixer in the freezer for at least 15 minutes prior to getting started.
- Blitz toasted sugar in the food processor until powdery fine.
- Combine whipping cream, toasted sugar, vanilla bean paste, cream of tartar, and salt in chilled mixing bowl. Whisk on med-high speed (Kitchenaid 8) for about 5-6 minutes, until well-incorporated, fluffy, and thick.
- Enjoy immediately, top a dessert, or store for about a week in the refrigerator in an airtight container.
Notes
- It’s not necessary, but does help the whipped cream stiffen up and maintain its structure better.
- I’ve tried this recipe with 1/4 tsp and 1/8 tsp. Either is fine, but I did notice that, with the 1/4 tsp, there was more of a yogurt tang present. We prefer it without, but didn’t dislike it with, so depending on your dish, adjust by preference.