Caramel Whipped Cream

1. 1

   Prepare an ice bath; set aside.

2. 2

   Pour sugar into a small saucepan; cover and cook over medium-high heat, without stirring, until sugar is completely melted.

3. 3

   Remove lid, and cook, swirling pan to cover evenly, until sugar turns golden amber.

4. 4

   Carefully pour 3/4 cup heavy cream down the side of the pan in a slow, steady stream (it will spatter), stirring constantly with a wooden spoon until combined.

5. 5

   Transfer caramel to a bowl set in ice bath; let sit until cool, stirring occasionally.

6. 6

   Meanwhile, whip the remaining cup cream until medium-stiff peaks form.

7. 7

   Fold in the caramel until combined.

8. 8

   Use immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.