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    Home ≫ Desserts

    Homemade Caramel Whipped Cream

    Updated November 28, 2021. Originally Posted November 29, 2021 By Nikole This post may contain Amazon affiliate links.

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    cupcakes drizzled with caramel sauce
    a cupcake with a bite taken out
    a chocolate cupcake frosted on a plate
    a cupcake image with text overlay: 2 ingredient caramel whipped cream

    This thick, rich, and creamy easy homemade caramel whipped cream makes the perfect topping for ice cream, pies, and cupcakes! You only need 2 ingredients and 5 minutes to whip up a delicious and simple dessert topping.

    This recipe is made with my Easy Caramel Sauce!

    a chocolate cupcake frosted on a plate

    Why you’ll love it

    • Easy and quick - just two ingredients and 5 minutes is all you need to make this homemade whipped cream
    • Can be made ahead - this fresh whipped topping can be made about 2 days ahead of time
    • Dollop or pipe - control the consistency with your electric mixer whether you want to dollop or spread over a pie, or pipe onto cupcakes.
    • Not overly sweet - you can control the amount of caramel sauce for a personalized flavor.

    Ingredients

    Heavy Whipping Cream - also called heavy cream.

    Easy Caramel Sauce - use my simple, no fail recipe, or you can substitute jarred, store bought caramel sauce (like the kind used for topping ice cream) for an even quicker recipe. 

    Caramel sauces may vary in sweetness, so adjust the amount to your liking.

    heavy cream and caramel sauce ingredients

    Instructions

    Step 1: Pour cold heavy cream into the bowl. Beat with an electric mixer on medium high until soft peaks form. You’ll see the cream start to form loose ribbons.

    whipping heavy cream to soft peaks

    Step 2: Add caramel sauce and continue to beat on high until firm. 

    whipping cream to firm peaks

    Step 3: Pipe as desired!

    Tips

    • Don’t overbeat. Once you add the caramel sauce, keep a close eye on the consistency of the cream. It’s easy to overbeat it and end up with butter instead of whipped cream!
    • After mixing in the caramel sauce, taste and add more if you prefer more caramel flavor.
    • Don’t let the cream sit out before whipping. It should be as cold as possible. 
    • Place beaters and bowl in the freezer for 15 to 30 minutes before whipping. Cold cream and equipment will help the whipped cream hold its shape.
    • A quarter teaspoon of vanilla extract can be used, if desired. I don’t recommend more than that, as too much will compete with the subtle flavor of the caramel.
    • I like to use a hand mixer for caramel whipped cream because it allows me to “feel” the cream taking shape and prevents me from overbeating.
    • A stand mixer with a whisk attachment will also work well. 
    • This recipe can be doubled.

    How to serve homemade caramel whipped cream

    This whipped cream can be used in many different recipes! Use it in place of cool whip or canned whipped cream.

    Spoon onto desserts, spread onto pies, or filled in a piping bag for more precise frosting and filling. Try it on my popular No Bake Chocolate Pie!

    If you don’t have a piping bag and tip, just fill a large zip top bag with the whipped cream, snip the corner to your desired size and pipe away. 

    Use it with cakes like this One Bowl Pumpkin Chocolate Chip Bundt Cake, Apple Dump Cake, Guinness Chocolate cake, or Butterscotch Bundt Cake.

    Top pancakes, waffles, milkshakes, hot chocolate, or as a cream puff filling. 

    Use as a dip for fresh fruit like strawberries and bananas or cookies like ginger snaps.

    cupcakes drizzled with caramel sauce

    Types of cream

    The difference between the types of dairy cream you’ll find at the grocery store lies in the fat content. 

    Heavy whipping cream and heavy cream are virtually the same. Both contain 36% milk fat. This is your best choice for making homemade whipped cream because the higher fat content helps the whipped cream keep its shape.

    Whipping cream is lighter with about 30% to 35% milk fat. You can make it with this type of cream but it won’t firm up as well, and it won’t keep its shape for as long. 

    Half and half is exactly as it’s name says...half cream and half milk. It will not work to make whipped cream but is delicious in coffee.

    Storage

    Keep covered in the refrigerator for about about 2 days. Perfect for making ahead.

    Freezing is not recommended. 

    Equipment

    You won't need anything special or out of the ordinary to make this recipe, but here is a list of the tools I used.

    Hand Mixer or this stand mixer

    Mixing Bowls

    Piping bags and tips set

    Chocolate sprinkles

    Cupcake baking pan

    Most asked questions

    What happens if my whipped cream curdles?

    If your whipped cream curdled (lumpy and separated) then you probably over beat the cream. Try adding a tablespoon at a time of unwhipped cream to the mixture and slowly beat until it smooths out and re-whip if needed.

    Is Cool Whip the same as whipped cream?

    Cool Whip is a type of imitation whipped cream known as  “whipped topping”. The main differences are that Cool Whip is made with ingredients like milk, oil, and high fructose corn syrup and real whipped cream is made with just heavy whipping cream. Cool Whip is more stable and has a longer shelf life, while real whipped cream lasts only a couple of days.

    How much whipped cream does 1 cup of heavy cream make?

    Heavy whipping cream will double in volume when whipped. Therefore 1 cup of heavy whipping cream should yield 2 cups of whipped cream. One pint (2 cups) will yield about 4 cups.

    a cupcake with a bite taken out

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    a chocolate cupcake

    Homemade Caramel Whipped Cream

    Recipe by Nikole Berg
    This thick, rich, and creamy easy homemade caramel whipped cream makes the perfect topping for ice cream, pies, and cupcakes! You only need 2 ingredients and 5 minutes to whip up a delicious and simple dessert topping.
    4.50 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 81 kcal

    Equipment

    Hand Mixer

    Ingredients
     
     

    • 1 cup heavy whipping cream very cold
    • 3 tablespoon Easy Caramel Sauce or more to taste
    US Customary - Metric

    Instructions
     

    • Pour heavy cream into a large mixing bowl.
    • Using a hand or stand mixer, beat cream over medium speed until soft peaks form.
    • Add Easy Caramel Sauce and continue to mix until cream is firm.

    Notes

    Don’t overbeat. Once you add the caramel sauce, keep a close eye on the consistency of the cream. It’s easy to overbeat it and end up with butter instead of whipped cream!
    Don’t let the cream sit out before whipping. It should be as cold as possible.
    Place beaters and bowl in the freezer for 15 to 30 minutes before whipping. Cold cream and equipment will help the whipped cream hold its shape.
    A quarter teaspoon of vanilla extract can be used, if desired. I don’t recommend more than that, as too much will compete with the subtle flavor of the caramel.
    I like to use a hand mixer for caramel whipped cream because it allows me to “feel” the cream taking shape and prevents me from overbeating.
    A stand mixer with a whisk attachment will also work well.

    Nutrition

    Calories: 81kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 27mgSodium: 25mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 296IUVitamin C: 1mgCalcium: 16mgIron: 1mg
    Keyword caramel sauce, cool whip,, whipped topping
    Tried this recipe?Click here to leave a helpful tip!

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    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

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    Welcome, I'm Nikole! I'm the blogger, photographer, and recipe developer dedicated to bringing you recipes that are simple to make, affordable and taste incredible.

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