Caramel Whipped Cream

Preparation info

  • Difficulty

    Medium

  • Makes

    3 cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

Caramel

VOLUME WEIGHT
granulated sugar ½ cup 3.5 ounces 100 grams
golden syrup or corn syrup ½ tablespoon (7.5 ml) . 10 grams
water 2 tablespoons (30 ml) 1 ounce 30 grams
heavy cream, hot ¼ cup plus 2 tablespoons, divided (89 ml) 3.1 ounces 87 grams
unsalted butter, softened 1 tablespoon 0.5 ounce 14 grams
unsweetened cocoa powder 2 teaspoons . 4 grams

Completed Caramel Whipped Cream

VOLUME WEIGHT
heavy cream 1 cup (237 ml), divided 8.2 ounces 232 grams
powdered gelatin ½ teaspoon . 1.5 grams
pure vanilla extract 2 teaspoons (10 ml) . .
Caramel ½ cup (118 ml) 5.3 ounces 150 grams

Method

Have ready a 1 cup heatproof glass measure with a spout, lightly coated with nonstick cooking spray.

In a medium heavy saucepan, preferably nonstick, stir together the sugar, golden syrup, and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and let the syrup boil undisturbed until it turns a deep amber (370°F/188°C on an instant-read thermometer if using golden syrup, or 380°F/193°C if using corn syrup). Remove it immediately from the heat because the temperature will continue to rise, or remove it slightly before it reaches temperature and, just as soon as it does, slowly pour in ¼ cup/59 ml of the hot cream. It will bubble up furiously.

Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel fully dissolved.

Remove it from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky, but becomes uniform once cooled and stirred.

Pour ½ cup/118 ml/5.3 ounces/150 grams of the caramel into the glass measure. Store any remaining caramel for future use.

In a 1 cup microwavable measure with a spout (or in a custard cup set in a saucepan surrounded by simmering water, stirring often), scald the remaining cream (heat it to the boiling point; small bubbles will form around the periphery). Remove it from the heat and whisk in the cocoa. Stir this cocoa mixture into the hot caramel until uniform in color. Cover with plastic wrap and let it cool until 65° to 70°F/19° to 21°C, about 40 minutes.

Complete the Caramel Whipped Cream

Into a medium bowl, pour ¾ cup plus 2 tablespoons/207 ml/7.2 ounces/203 grams of the cream and refrigerate for at least 15 minutes. (Chill a handheld mixer’s beaters and a medium whisk alongside the bowl.)

In a 1 cup glass measure with a spout, stir together the remaining 2 tablespoons of cream and the gelatin and let it soften for at least 3 minutes. If it will sit longer, cover with plastic wrap to prevent evaporation.

Place the cup in a pan of simmering water for a few minutes, stirring occasionally, until the gelatin is dissolved. (This can also be done in a microwave, with 3 second bursts, stirring once or twice until dissolved.) The gelatin will thicken slightly. Remove it from the heat, cover, and let it cool for about 20 minutes until it is 85° to 90°F/29° to 32°C. (If cooler, the gelatin will set and will need to be reheated.) Stir in the vanilla.

In the chilled bowl, whip the cream with the handheld mixer just until traces of the beater marks begin to show. Scrape in the caramel mixture and use the chilled whisk to whip the cream by hand, just until soft peaks form when the whisk is lifted. While whisking, add the gelatin mixture and continue whisking just until stiff peaks form when the whisk is lifted. Cover and refrigerate until ready to use.