CARA-SEL WHIPPED CREAM
MY METHOD
If you’ve used heavy whipping cream to make Cara-Sel™ Creamer, you’re just a few steps away from Cara-Sel Whipped Cream.
As the base recipe is not overly sweet, the flavor of this whipped cream is more austere than a sugar and vanilla-spiked whipped cream. The Cara-Sel gives it a slight sweetness and depth that sets it apart from other flavored whipped creams. The flavor is almost a surprise on the exhale as you swallow your bite.
When I make Cara-Sel Whipped Cream, I pour the cold cream base into a plastic quart container and whip it with an immersion blender with a whisk attachment until it holds soft peaks.
It’s dead simple and it all comes together in under 2 minutes. It will keep in the refrigerator for a few days, but after the first day, it may need a second quick whip to restore its texture.
Use whatever equipment you have on hand to whip the cream base. A stand mixer is the fastest, but an immersion blender with a whisk attachment, a hand-held electric beater, or some elbow grease with a whisk and your arm will yield fluffy whipped cream. Obviously, hand mixing will take the longest… unless you’re bionic.
THE CARA-SEL WHIPPED CREAM RECIPE
If you eschew the microwave, slowly warm up the heavy whipping cream on the stovetop first, then whisk in the cold caramel. It may take a little longer to dissolve.
Ingredients
3 heaping tablespoons (55g) Cara-Sel Salted Caramel Sauce
1 cup (240g) heavy whipping cream
Instructions
1. Measure Cara-Sel Salted Caramel Sauce into a microwave-safe cup or a glass 2-cup liquid measuring cup.
2. Microwave on high heat in 10-second bursts until sauce starts to bubble.
3. Remove from microwave and stir so sauce is evenly heated.
4. Add heavy whipping cream to sauce and use a whisk to combine, making sure all Cara-Sel is dissolved.
5. Refrigerate whipped cream base for an hour or until fully chilled.
6. Transfer to a quart container, stand mixer, or large bowl.
7. Whip until soft peaks form. Do not overbeat.
8. Use immediately on your favorite sundaes, pies, cakes, drinks, or straight off the spoon.
9. Refrigerate in a tightly lidded container for up to 5 days. If whipped cream becomes spongy, rewhip briefly to restore texture.
Yield: 4-6 servings