Caramel Whipped Cream
Flavorful whipped dessert topping that will be an absolute show-stealer!
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
Couple things to note with the cream of tartar:
- 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.