Whipped Caramel Cream
We liked this cream very much, and I hope you will like it too. A delicate, light, airy caramel cream, also called “whipped caramel.” It is very versatile and works beautifully for layering cakes, filling various pastries, doughnuts, and cream horns. It is also delicious as a dessert on its own.
Updated : 08 May, 2026
Easy
About 1 hour.
Ingredients
270 grams
Cream
165 grams
Sugar
30 grams
Butter
3 grams
Gelatin
18 milliliters
Water
2 grams
Salt
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
This recipe makes a delicate, light, airy caramel cream. It is very similar in taste to dulce de leche. It is versatile and works perfectly for layering cakes and filling all kinds of pastries, cream horns, and doughnuts. It also keeps its texture well after freezing and is delicious on its own as a dessert. Ingredients you will need: heavy cream with at least 30% fat, butter with 82% fat, gelatin and water for blooming it, vanilla, salt, and sugar.
Step 2
Combine the gelatin with the water, stir, and set it aside to bloom.
Step 3
Combine the cream with the butter and heat until hot.
Step 4
Pour the sugar into a heavy-bottomed saucepan and melt it over medium heat until it turns amber. Do not stir it with a spoon, just swirl the pan gently from side to side. Important: do not overcook the sugar, otherwise the cream will become bitter.
Step 5
Once all the sugar crystals have dissolved and the color is amber, reduce the heat slightly.
Step 6
Pour in the HOT cream and butter mixture and, without removing the pan from the heat, stir until smooth. The mixture may bubble and boil, so be careful not to burn yourself.
Step 7
When the dry caramel has fully combined with the liquid, remove it from the heat.
Step 8
Add the salt and vanilla.
Step 9
Strain the mixture through a sieve.
Step 10
When the mixture has cooled slightly, to about 70°C (158°F), add the bloomed gelatin.
Step 11
Blend it with an immersion blender.
Step 12
Cover it with plastic wrap directly touching the surface and refrigerate for 12 hours to stabilize.
Step 13
After that time, the caramel will be thick and glossy.
Step 14
Whip it with a blender for 3-4 minutes until fluffy and airy. At this stage you can adjust the sweetness, thickness, and volume of the cream by adding extra heavy cream with at least 30% fat, then whip well again with a mixer.
Step 15
Final result is a cream with a pleasant, delicate color and a smooth texture. It keeps its texture well after freezing.
Step 16
It is ready to use. It is also excellent as a dessert on its own.
Author note
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