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
Units
Scale
- 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