Amazing Whipped Caramel
Take your sweet treats to the next level with this delicious whipped creamy caramel. It’s made from a simple homemade caramel sauce, cooled, then whipped to perfection. It makes a perfect dip for apple slices or filling for pastries, macarons and cupcakes!
You can use this whipped caramel to dollop over cakes, brownies, and cupcakes or ice cream. My favorite use for it is to eat it with fresh apple slices. Once whipped, it has a similar texture to a creamy, soft frosting.
The caramel itself is based on my easy homemade caramel sauce but with a little more cream and less butter. I love this sauce. It’s rich and smooth and you can make it on the stove without needing a candy thermometer. I’ve got step-by-step instructions to show how to make your own caramel sauce.
The whipped caramel sauce can be piped, though it can get soft at room temperature. It will stiffen up a little bit in the refrigerator, though, without becoming hard. It’s delicious in caramel donuts!
Ingredients
Here are the simple ingredients you need for this amazing whipped caramel sauce.
- Granulated sugar – White sugar instead of brown sugar is what sets this apart from butterscotch. Cook it slowly over low-medium heat until it melts and turns amber-brown. It needs to be caramelized enough to give the flavor needed but not so much that the caramel is bitter. Usually, when all the sugar has dissolved, the caramel should be done.
- Butter – Create a rich caramel with a buttery flavor.
- Heavy cream– Also known as whipping cream. Thins out the caramel and gives it a silky smooth texture. Let cold heavy cream come to room temperature before using.
- Vanilla extract and salt – These round out the buttery caramel flavors in the sauce. For salted caramel cream, add extra salt.
Dry caramel method
This homemade caramel sauce is made using a dry caramel method. This means sugar is melted slowly over medium-low heat without adding water until it becomes a deep amber color. Wet caramel is when sugar is melted alongside a little bit of water.
A dry caramel method is faster than wet caramel. It can also be stirred, which you can’t do with a wet caramel method (with a wet caramel, it can make it grainy). Dry caramel is fast, BUT it does need close attention because it can burn very quickly.
Method
Begin by measuring your butter, cutting it into cubes, and setting it aside. In a deep, medium saucepan over medium-low heat, melt the granulated sugar. It’s crucial to stir gently with a wooden spoon or heatproof spatula while it melts. The sugar will initially clump together.
It will gradually melt into an amber-colored liquid.
Do not rush this process; avoid turning up the heat or letting the sugar darken excessively, as this could result in a burnt and bitter flavor.
Once the sugar has completely melted, switch to a whisk and add the butter cubes, two or three at a time.
Begin whisking immediately as you add the butter, and continue until all the butter has melted.
With the butter fully incorporated into the melted sugar, it’s time to pour in the cream, continuing to whisk as you do so.
Be careful here as the cream will cause the caramel to bubble and rise even more.
Keep cooking and whisking continuously until you achieve a runny and deep-brown caramel sauce.
Remove the caramel from the heat and stir in the salt. Leave the caramel sauce to cool for 5-10 minutes, then pour it into a clean jar. As it cools down, it will thicken.
Whipping the caramel
The caramel needs to be cooled down so it’s a thick and scoopable consistency. Scoop it into a large bowl with a hand mixer, or stand mixer with a whisk attachment. Whip on high speed until it’s light in color, thick and airy.
You can now pipe it on brownies, cupcakes, chocolate cake, ice cream, apple pie or inside macarons! This whipped caramel sauce also works beautifully as a caramel filling in pastries. The choices are endless.
Storing
The leftover whipped caramel can be stored at room temperature for a day or refrigerated for up to a month in an airtight container. It will stiffen a little in the refrigerator.
Variations and Substitutions
- You can spice things up by adding pumpkin pie spice to the mixture and making a spiced caramel. It’s the perfect topping for a fall-themed dessert.
- Add a little instant coffee to the cream for a coffee caramel.
- You could also make a butterscotch sauce and whip that up instead!
Whipped Caramel Sauce
Take your sweet treats to the next level with this delicious whipped caramel sauce. It's made from a homemade caramel sauce, cooled, then whipped to perfection.
Ingredients
- 200g (1 cup) granulated white sugar
- 42g (3 Tablespoons) butter, at room temperature, cut into cubes
- 165g (½ cup + 3 Tablespoons) heavy cream at room temperature
- 1/2 tsp vanilla extract
- ¼ tsp salt
Instructions
- Begin by measuring your butter, cutting it into cubes, and setting it aside. Melt the granulated sugar in a deep, medium saucepan over medium-low heat. It's crucial to stir gently with a wooden spoon or heatproof spatula while it melts. The sugar will initially clump together.
- It will gradually melt into an amber-colored liquid. Do not rush this process; avoid turning up the heat or letting the sugar darken excessively, as this could result in a burnt and bitter flavor.
- Once the sugar has completely melted, switch to a whisk and add the butter cubes.
- Begin whisking immediately as you add the butter, and continue until all the butter has melted.
- With the butter fully incorporated into the melted sugar, it's time to pour in the cream and continue to whisk as you do. Be careful here, as the cream will cause the caramel to bubble and rise even more.
- Keep cooking and whisking continuously until you achieve a cohesive sauce.
- Remove the caramel from the heat and stir in the salt and vanilla. Leave the caramel sauce to cool for 5-10 minutes, then pour it into a clean jar or bowl.
- Let it cool in the refrigerator for 4-5 hours until it's thick and scoopable.
- Scoop the caramel into a mixing bowl and whip it with an electric mixer for around 3-4 minutes until it lightens in color and it's thick and airy.
- Store any leftover whipped caramel in a sealed container in the refrigerator for up to 2 weeks.
Notes
*Adapted from One Day One Recipe
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 103Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 56mgCarbohydrates: 13gFiber: 0gSugar: 13gProtein: 0g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
Can’t wait to try this!
This looks amazing! Can it be used to fill a cake or will it get too soft at room temp? Thanks!
it’s quite soft, so it would work for a very light cake. For heavier cakes I would add a buttercream layer first and add the whipped caramel on top of that 🙂
This was SO good, and well worth the wait. I served it on top of a chocolate chip banana cake and it was divine. The recipe made enough to cover an 8×8 inch cake. I will absolutely make this again, what a treat!
So happy to read you loved it 😄
If using a KA mixer, would I use the wire whip or the flat beater?
I would use the wire whisk 🙂
Can I use half and half for a less fluffy caramel?
Hey this recipe needs heavy cream sorry
Can I substitute coconut sugar?