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Caramel Cream
- Yield
3½ cups
- Difficulty
Easy
Published 1993
Superbly simple. Be sure to make enough, however, as everyone always wants another spoonful.
Ingredients
4 ounces 1½ cups ½ cup
Method
Put all of the ingredients in a large stainless steel bowl. Whisk the cream just until it holds its shape.
Refrigerate the cream until ready to use. It should be used within a hour after it is made. If you wait longer to use it, you may need to rewhip it slightly.
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