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.
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.