Caramel Cream

Preparation info

  • Yield

    3½ cups

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Superbly simple. Be sure to make enough, however, as everyone always wants another spoonful.


  • 4 ounces mascarpone
  • cups heavy (whipping) cream
  • ½ cup cold Caramel Sauce
  • Pinch salt


    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.