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Does anyone know how I can make a caramel whipped cream?
- Thread starter cheezz
- Start date
steve2-in-la
Well-known member
You think the cream would whip with the additional liquid? I'd have suggested using brown sugar
as the addition (instead of white). Otherwise, I'd be concerned. Did the water/sugar work for you?
as the addition (instead of white). Otherwise, I'd be concerned. Did the water/sugar work for you?
mariadnoca
Moderator
Could one thin out the caramel or use flavoring, then fold into whipped cream?
I would either find a caramel extract/flavoring or do something like this
This recipe looks like it would be more like a mousse-type texture:
http://www.myrecipes.com/recipe/caramel-whipped-cream-filling-10000000522763/
This recipe looks like it would be more like a mousse-type texture:
http://www.myrecipes.com/recipe/caramel-whipped-cream-filling-10000000522763/
If you boil the sugar and water to the caramel stage there would be no liquid remaining
It would harden as it cooled but would probably dissolve in cream given time. Or maybe a small amount of cream or water could be added to the finished caramel to keep it soft as it cooled, (that's how I make caramel sauce) and added back to the cream.
I think it would be worth a try--I like caramel so much better than brown sugar.
It would harden as it cooled but would probably dissolve in cream given time. Or maybe a small amount of cream or water could be added to the finished caramel to keep it soft as it cooled, (that's how I make caramel sauce) and added back to the cream.
I think it would be worth a try--I like caramel so much better than brown sugar.
richard-in-cincy
Well-known member
Martha to the rescue...
I knew I'd seen her do this somewhere...
She makes the caramel, stirs in the cream to completely dissolve hot caramel into the cream, ice water bath to chill, then beats.
http://www.marthastewart.com/334226/caramel-whipped-cream
I knew I'd seen her do this somewhere...
She makes the caramel, stirs in the cream to completely dissolve hot caramel into the cream, ice water bath to chill, then beats.
http://www.marthastewart.com/334226/caramel-whipped-cream
Yes, I made big stockpots of it
every day at the restaurant when I was doing pastry. You basically moisten some sugar in a saucepan with just enough water to make the sugar like wet sand (it's not necessary to stir the water into the sugar, you do not want to get the sugar crystals up the side of the saucepan), then cook it (without stirring!!) over medium heat until the mixture turns a deep amber color (don't walk away or take a phone call or your caramel may burn). Remove the pan from heat and immediately pour in some heavy cream (be careful, it will splatter) stirring (with wooden spoon) or whisking to incorporate the cream into the caramel. Return the pan to medium heat and stir (wooden spoon is good here, or the whisk) until combined and smooth. Remove from heat and set the saucepan into an ice bath to cool the mixture down. Once it's chilled you can whip the caramel cream as you would whipped cream. It's delicious.
Let me see if I can find a recipe online for you that serves less than 100! LOL
every day at the restaurant when I was doing pastry. You basically moisten some sugar in a saucepan with just enough water to make the sugar like wet sand (it's not necessary to stir the water into the sugar, you do not want to get the sugar crystals up the side of the saucepan), then cook it (without stirring!!) over medium heat until the mixture turns a deep amber color (don't walk away or take a phone call or your caramel may burn). Remove the pan from heat and immediately pour in some heavy cream (be careful, it will splatter) stirring (with wooden spoon) or whisking to incorporate the cream into the caramel. Return the pan to medium heat and stir (wooden spoon is good here, or the whisk) until combined and smooth. Remove from heat and set the saucepan into an ice bath to cool the mixture down. Once it's chilled you can whip the caramel cream as you would whipped cream. It's delicious.
Let me see if I can find a recipe online for you that serves less than 100! LOL
Yes, here's one by Martha Stewart. I might not use the whole 2 cups
of cream though. Depending on the depth of flavor you'd like to achieve with the caramel (and what you're serving the caramel cream with), you may not need all of the cream.
http://www.marthastewart.com/334226/caramel-whipped-cream
of cream though. Depending on the depth of flavor you'd like to achieve with the caramel (and what you're serving the caramel cream with), you may not need all of the cream.
http://www.marthastewart.com/334226/caramel-whipped-cream
richard-in-cincy
Well-known member
Marg, I think this is how Caf
does the cream for their Millefeuille, which, BTW, is now 14 Euro!
does the cream for their Millefeuille, which, BTW, is now 14 Euro!
It whips beautifully! And the whipped caramel cream will actually hold up pretty well for a few
hours (it's best to keep it chilled in refrigerator until ready to use). But once it sits overnight it starts to get a bit weepy. It's still good at that point, and can be gently whisked back into a usable state, but definitely not as fresh as Day 1.
hours (it's best to keep it chilled in refrigerator until ready to use). But once it sits overnight it starts to get a bit weepy. It's still good at that point, and can be gently whisked back into a usable state, but definitely not as fresh as Day 1.
richard-in-cincy
Well-known member
I'm playing with a new banana cream pie recipe
which I'm using Biscoff crumbs for the crust, a base custard of sweetened condensed milk, fresh bananas, and topping with a mound of fresh whipped cream topped with chocolate shavings. I had been thinking about trying the caramel whipped cream on this, and now you've convinced me.
One question: I'm making everything today for tomorrow. I wouldn't think there would be any problme making the caramel cream, and then putting it in the fridge over night, then whipping right before I mound it on the pie?
TIA!
which I'm using Biscoff crumbs for the crust, a base custard of sweetened condensed milk, fresh bananas, and topping with a mound of fresh whipped cream topped with chocolate shavings. I had been thinking about trying the caramel whipped cream on this, and now you've convinced me.
One question: I'm making everything today for tomorrow. I wouldn't think there would be any problme making the caramel cream, and then putting it in the fridge over night, then whipping right before I mound it on the pie?
TIA!