This caramel whipped cream frosting is a smooth, stable filling and frosting for cakes and cupcakes, and it holds its shape beautifully. Unlike heavy buttercreams, it tastes light and airy, like a soft caramel cloud.
Whether you are filling a layer cake, topping cupcakes for a party or just dressing up plain sponge cake, this recipe has you covered. No mascarpone and no complicated egg-yolk custards are needed. Do you have sugar and milk at home? Then let us begin.
At a Glance
- What it is: A versatile pastry cream (a caramel pudding base folded into whipped cream)
- Secret trick: Two-stage whipping for maximum stability
- Prep time: 20 minutes
- Cooking time: 20 minutes (plus at least 2 hours chilling)
- Servings: Enough for one 9-inch (24 cm) cake or 12 to 15 cupcakes
- Difficulty: Medium (watch the caramel)
- Calories: about 210 kcal per serving
- Trend: Cake and cupcake filling
Ingredients
(US cups and spoons, with metric in brackets)
- 2 cups plus 2 tablespoons (500 ml) whole milk (lactose-free, almond or coconut milk also work)
- 1 1/2 cups (300 g) granulated sugar
- 7 tablespoons (55 g) cornstarch
- 1 cup (250 ml) cold heavy cream, at least 33% fat
Instructions
- First make the thickener. Take about 7 tablespoons (100 ml) from the measured milk and put it in a small bowl. Add the cornstarch and whisk until completely smooth. Keep the rest of the milk (about 1 2/3 cups / 400 ml) close by.
- Pour the sugar into a heavy-bottomed saucepan. Heat over medium heat, stirring constantly, until the sugar melts completely. It should turn a beautiful amber color. Be careful not to let it burn!
- Now comes the critical moment. Turn the heat down to low. Pour the remaining milk into the hot caramel very carefully and in small batches. Caution: the mixture will bubble violently and spit hot steam! Keep your hands away from the pot.
- The caramel will first harden into lumps in the milk, which is normal. Simmer over low heat, stirring constantly, until all the hard bits of caramel have dissolved completely.
- When the mixture is smooth and simmering, pour in the milk and cornstarch mixture. Stir vigorously until you have a very thick caramel pudding. Let it bubble for a few seconds and remove from the heat.
- Pour the hot base into a bowl. Immediately press plastic wrap directly onto the surface so a skin does not form. Let it cool, then refrigerate for at least 2 hours (ideally overnight) until set.
- Whip the chilled cream with a mixer until stiff peaks form.
- Take the caramel base out of the refrigerator (it will be as firm as jelly). Briefly beat it on its own with the mixer so it softens and becomes creamy.
- Finally, beat the caramel base into the whipped cream in two additions. Mix on high speed until everything is combined into a fluffy but firm frosting that holds its shape.
Video Recipe
Tips for Perfect Caramel Whipped Cream Frosting
- Cleaning the pot: If hardened caramel is left in the pot, do not despair. Fill it with water, bring it to a boil and the caramel dissolves by itself. No scrubbing!
- Salted caramel: For a modern salted caramel version, add 1/2 teaspoon of sea salt to the finished frosting. It brings out the sweetness perfectly.
Variations
- Chocolate caramel: Stir 1 3/4 oz (50 g) dark chocolate into the hot pudding before chilling. The frosting will be even darker and richer.
- Thinner caramel sauce: If you want to use the caramel as a topping for ice cream or pancakes, use only half the amount of cornstarch.
Frequently Asked Questions (FAQ)
Can I freeze this frosting? Yes! It is very stable. It keeps in the freezer for up to a month. After thawing, just whip it briefly.
Why are there lumps in my frosting? Most likely the cornstarch was not stirred smooth in the milk, or the caramel base was not beaten smooth before it was combined with the whipped cream.
Which cream should I use? Both dairy heavy cream (33% fat or more) and plant-based whipping cream work. Plant-based cream is often more stable, but dairy cream tastes better.
Can I make the caramel base ahead for Christmas baking? Yes. The base has to chill for at least 2 hours anyway, and overnight is ideal, so you can cook it a day ahead and whip the frosting just before decorating.
How should I store a cake with this frosting? The frosting contains milk and whipped cream, so keep the frosted cake or cupcakes in the refrigerator and take them out shortly before serving.
Enjoy! Try more recipes from our kitchen.
The recipe is based on a version by Tundes Cakes Recetas, adapted by the We Cook With Love team.
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