Caramel Whipped Cream

Sometimes it’s the simple things in life that bring you the most pleasure. Your children laughing. A hot shower on a cold day. Fitting into your skinny jeans. Public holidays. And now this… Caramel Whipped Cream.

Caramel Whipped Cream is so simple, yet tastes so naughty. 

Yes… it would make a tasty side to a slice of Caramel Tart, or give the Chcoclate Bavarian Pie a different twist, but let’s be honest; it may never make it that far… It tastes that good!

I made a small amount (using 1/2 cup of coconut cream) and found that 3 tablespoons of caramel was enough to create a delicate yet strong flavour. Add the caramel in intervals to ensure that you get the taste you desire.

Print Recipe

Caramel Whipped Cream

Prep Time1 d

Cook Time40 mins

Total Time1 d 1 hr

Author: Lisa@mummymade.it

Ingredients

Whipped Coconut Cream

• 1 can of Coconut Cream 440ml (organic or preservative less/free), opened and placed in the fridge overnight

Caramel Sauce

• 1 can Coconut Cream 400 ml can- Light Cream can be substituted
• 1/2 Cup Maple Syrup
• dash of salt
• 2 teaspoons Vanilla Extract

Instructions

Whipped Coconut Cream

• Place the cream in the mixing bowl of a kitchen stand with a whisk attachment.
• For every 1/2 cup of coconut cream add 2-3 tablespoons of Caramel.
• Add the caramel 1 tablespoon at a time and check for required taste.
• Whip until thickened and place in fridge until set.

Caramel Sauce

• Place the coconut cream, maple syrup and salt in a saucepan over medium/high heat.
• Bring mixture to boil, then reduce to medium heat.
• Allow the mixture to bubble until quite thick and dark golden in colour. Stir regularly to prevent burning.
• This will take 15-25 minutes (this will depend on the quality of your coconut cream)
• Add vanilla and continue to cook on medium heat for another 5 minutes.
• The caramel will be dark golden in colour and delicious.
• When cooler, place into a container and keep in fridge. The caramel will thicken as it refridgerates.