Caramel Whipped Cream
Get ready to give your desserts and coffee a serious upgrade with this 2-ingredient Caramel Whipped Cream recipe! It has all the pillowy lightness of your favorite chantilly cream, but with a delicious burnt sugar undertone that’s to die for. 😋
Servings: 8 Servings
Calories: 129kcal
Instructions
- Start by whipping the heavy cream in a large bowl with a hand mixer or stand mixer on medium speed.
- Keep whipping until it begins to thicken, which should take about 2-3 minutes.
- Next, add the caramel sauce and continue to whip on medium speed until the cream thickens and forms stiff peaks.
- You can use the whipped cream right away, or keep it in the fridge for later use, where it will stay good for about 12 hours.
Notes
How should I store caramel whipped cream?
Whipped cream is one of those lovely things in life that is fleeting. While you can cover and refrigerate any leftovers, if you keep caramel whipped cream for longer than about 12 hours, you’ll likely need to whip it again. Also, cream loves to suck up fridge flavors, so make sure you store it in an airtight container.
Nutrition
Calories: 129kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 26mg | Potassium: 44mg | Sugar: 6g | Vitamin A: 440IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.04mg
