Caramel Whipped Cream
If you’re looking for a frosting that’s light, creamy, and full of homemade caramel flavour, this Caramel Whipped Cream is one you’ll want to keep in your baking repertoire. Made with fresh whipped cream and homemade caramel sauce, it’s silky smooth, not overly sweet, and has beautiful ribbons of caramel running throughout.
I love using this caramel whipped cream to decorate chiffon cakes because it complements their light, airy texture without feeling heavy. It’s also delicious piped onto cupcakes, spread over layer cakes, or served alongside brownies, pies, and fresh fruit.
The best part? It’s surprisingly easy to make and comes together with just a handful of ingredients.
Why You’ll Love this Recipe
- Light and Fluffy Texture – It is light, airy, and silky smooth, making it the perfect topping without feeling heavy.
- Made with Homemade Caramel – Using homemade caramel sauce gives this whipped cream a rich, buttery caramel flavour that’s far superior to store-bought alternatives.
- Perfectly Balanced Sweetness – The caramel adds plenty of flavour without making the whipped cream overly sweet, creating a delicious balance.
- Beautiful Marbled Swirls – Gently folding the caramel into the whipped cream creates gorgeous ribbons of caramel that look just as impressive as they taste.
- Perfect for Piping or Spreading- Whether you’re decorating a chiffon cake, frosting cupcakes, or filling a Swiss roll, this whipped cream holds its shape beautifully while remaining soft and creamy.
- Pairs Well with So Many Desserts – It’s delicious on chiffon cakes, layer cakes, cupcakes, brownies, pies, cheesecakes, fresh fruit, and even hot chocolate or coffee.
- Easy to Customise – Prefer a stronger caramel flavour? Simply fold in a little more caramel sauce. Want a lighter flavour? Add less—it’s easy to adjust to your own taste.
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Buy Now → Ingredients in this Recipe
At a glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
- Caster Sugar – The foundation of the homemade caramel sauce. It melts evenly and develops a rich, deep caramel flavour.
- Water – Helps the sugar dissolve and caramelise more evenly, reducing the risk of crystallisation.
- Double Cream – Its high fat content produces a rich, smooth caramel sauce and a light, stable whipped cream, choose one with at least 35% fat for the best results.
- Unsalted Butter – Adds richness, a silky texture, and a glossy finish to the caramel sauce.
- Salt – A small pinch enhances the caramel flavour and balances the sweetness.
- Icing Sugar – Lightly sweetens the whipped cream while helping it whip up with a smooth, creamy texture.
- Vanilla Extract – Complements the caramel with a subtle warmth and rounds out the overall flavour.
Tips for Success
- Chill Everything First – For the best results, make sure the double cream is well chilled before whipping. Chilling your mixing bowl, preferably a stainless steel one, also helps the cream whip up faster and hold its shape better.
- Let the Caramel Sauce Cool Completely – The caramel must be completely cooled to room temperature; otherwise, it will melt the cream and affect its texture.
- Whip to Soft Peaks – Whisk the cream just until soft peaks form. When you lift the whisk, the peak should gently curl over at the tip. Stopping at this stage leaves enough room to gently fold in the caramel sauce without overworking the whipped cream. If the cream is whipped too stiff before adding the caramel, it can easily become over mixed and may eventually split.
- Fold the Caramel in Gently – Use a spatula to gently fold it into the whipped cream. A few folds are all you need to create beautiful ribbons of caramel throughout the cream.
- Adjust the Caramel to Your Taste – You can easily customise the flavour by adding more or less caramel sauce. Start with a small amount, taste, and add more if you’d like a stronger caramel flavour.
- Keep It Chilled – Store it in the refrigerator until you’re ready to use it. Keeping it cold helps maintain its light, fluffy texture and makes it easier to pipe or spread.
Ways to Enjoy
- This caramel whipped cream pairs beautifully with a variety of desserts. It’s the perfect frosting for my Caramel Chiffon Cake, adding a light, creamy caramel finish that complements the soft, airy sponge perfectly. It also tastes delicious on cupcakes, Swiss rolls, layer cakes, brownies, and fresh fruit.
- Its light and creamy texture makes it the perfect companion for cakes, pastries, and other sweet treats.
- This versatile caramel whipped cream pairs well with both simple bakes and more elaborate desserts, adding a touch of elegance and caramel flavour.
How to Store
- Store it in an airtight container or cover the bowl tightly with cling film, then refrigerate until ready to use.
- For the best texture and flavour, use it within 1–2 days. Before decorating, give it a very gentle stir if needed to bring back its smooth, creamy texture.
- Avoid leaving the whipped cream at room temperature for an extended period, as it will soften and lose its structure.
Frequently Asked Questions
Yes, you can use store-bought caramel sauce if you prefer a quicker option. However, homemade caramel sauce gives the whipped cream a deeper, richer caramel flavour and allows you to control the sweetness.
Warm caramel sauce can melt the whipped cream and prevent it from holding its light, fluffy texture. Always make sure the caramel sauce has cooled completely before folding it into the whipped cream.
Absolutely. The sweetness can be adjusted to your preference by reducing the amount of icing sugar or adding less caramel sauce. You can also taste as you go and adjust the flavour before using it.
Whipped cream can split if it is over whipped or mixed too much after adding the caramel sauce. To prevent this, whip the cream only to soft peaks and gently fold in the caramel until just combined.
Yes, this whipped cream works well for piping. For the best results, keep it chilled until you are ready to decorate your cake or desserts.
Yes, you can prepare it ahead of time and store it in the refrigerator until needed. For the best texture, I recommend using it within 1–2 days.
Freezing is not recommended, as the texture may become grainy and lose its smooth, fluffy consistency once thawed.
More Whipped Cream Recipes You Might Like
Love making homemade whipped cream? I have a dedicated Frostings and Fillings section in my Baking 101 collection, where you can find more delicious whipped cream recipes, from classic flavours to creative variations. Whether you’re looking for the perfect topping for cakes, a filling for Swiss rolls, or a simple way to elevate your favourite desserts, you’ll find plenty of ideas to try.
Tried this Recipe
Let me know if you give this recipe a go – I absolutely love seeing your creations! Tag me on Instagram @bakabeecom and be sure to leave me a comment / ⭐️⭐️⭐️⭐️⭐️ rating below so I can cheer you on!
Caramel Whipped Cream
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 2 cups 1x
- Category: Frostings and Fillings
- Cuisine: American
Description
This light and creamy caramel whipped cream is made with homemade caramel sauce, creating a silky smooth frosting with rich caramel flavour. Perfect for chiffon cakes, cupcakes, Swiss rolls, and other desserts.
Ingredients
- 100 g caster sugar
- 25 ml water
- 300 ml double cream
- 15 g unsalted butter
- Pinch of salt
- 12 g icing sugar
- 1/2 tsp vanilla extract
Instructions
- Chill a mixing bowl, preferably stainless steel, in the refrigerator while you prepare the caramel sauce.
- Add the sugar and water to a saucepan over medium-low heat. Allow the sugar to dissolve completely without stirring.
- Once the syrup begins to bubble, gently swirl the pan occasionally until it turns a deep amber colour.
- Remove from the heat and carefully pour in 100 ml chilled double cream. Stir until the mixture is smooth and fully combined.
- Add the butter and salt, stirring until the butter has fully melted and the salt has dissolved.
- Transfer the caramel sauce to a heatproof bowl and let it cool completely at room temperature. Once cooled, transfer it to a piping bag for easier handling and application.
- In the chilled bowl, add the remaining 200 ml chilled double cream, icing sugar, and vanilla extract. Whisk on medium speed until soft peaks form.
- Add a generous amount of the cooled caramel sauce into the whipped cream and gently fold it through to create a marbled effect. Avoid overmixing to keep visible swirls of caramel.
- Cover and refrigerate until ready to use.
Notes
- This recipe is enough for: Frost and decorate one 7-inch chiffon cake (like my Caramel Chiffon Cake), including a thin crumb coat, piping on top, and caramel decoration, or 12–15 cupcakes with generous swirls, or fill and frost a 6-inch two-layer cake or fill 1–2 Swiss rolls, depending on how thick you spread the cream.
Nutrition
- Serving Size: 1 cup
- Calories: 593kcal
- Sugar: 10g
- Sodium: 61mg
- Fat: 61g
- Saturated Fat: 39g
- Unsaturated Fat: 22g
- Carbohydrates: 60g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 187mg
Final Thoughts
Whether you’re decorating a celebration cake or simply looking for a delicious topping for your favourite desserts, this Caramel Whipped Cream is a recipe worth keeping on hand. It’s light, creamy, and infused with rich homemade caramel flavour without being overly sweet.
I especially love using it to decorate my Caramel Chiffon Cake, where its silky texture perfectly complements the soft, airy sponge. But don’t stop there—it also makes a wonderful frosting or filling for cupcakes, Swiss rolls, layer cakes, and so many other homemade treats.
I hope you enjoy making this recipe as much as I do. If you give it a try, I’d love to hear how you used it and what you paired it with.
Thanks for joining me in the kitchen today. Enjoy and keep baking! 💛
