It’s a hit, and perhaps sounds a bit weird, but you are bound to Love it.
You’ll need…
For the Caramel Sauce you’ll need:
- 3 T butter (salted or unsalted), cubed
- 1/2 c sugar
- 1/4 c heavy cream
- 1 t vanilla (optional)
For the whipped cream, you’ll need:
- 4 tablespoons of the caramel you’ve mad above
- 1/2 teaspoon of salt
- 1 cup heavy cream
Directions:
- I highly recommend that you have all your ingredients for the caramel measured and at your side for this caramel sauce. Go do that right now. Then find a pan, and put it on your stove. Take a deep breath. If you’re nervous about this whole process, you can make it easier for yourself by adding several tablespoons of water to the sugar, I won’t judge you, but your caramel might not taste AS creamy-spectacular.
- Place sugar in a pan over high heat, and stir constantly with a wooden spoon or a whisk. At one point the sugar will begin to melt, be sure to be stirring the sugar into itself so that the melting is dispersed. You can have some awkward hard chunks of un-melted sugar in your caramel otherwise. Then it will begin to get brown like caramel. This is good. When all the sugar pieces have dissolved, add the butter, FAST.
- WATCH OUT IT BUBBLES! Enjoy feeling like a mad chemist for a moment. Continue to stir. The bubbles will subdue.
- Turn that heat off, or at least keep it very low.
- Once the butter has melted, pour in the cream, and like always keep whisking or stirring or whatever it is that you do best. Dance a little perhaps? Just groove.
- Heat, off. For real this time. Don’t try eating it like me. Learn from my lesson and wait 10 minutes, then try it. Oh, I almost forgot, if you want to add that vanilla, now’s the time. Stir it in there. Delicious.
Now for the whipped cream:
- Place everything except the caramel in a food processor, mixer, or in a bowl and get some handheld blades, or be really keen and prepare yourself for a good old arm workout- grab a whisk.
- Whisk that cream until it’s whipped.
- Add the carmel, and whip some more. Add more caramel if you like, or more salt if you like.
- Enjoy!
Try it with the pies too…mmmmm!
They Call Me Saucy 
My attempt did not so well. I’ve made whipped cream dozens of times but for some reason this time it ended up caramel butter. No idea what happened, it seemed to go from that phase right before stiff peaks straight to clumps without hitting the while “perfectly whipped goodness” phase in between.
Could be a drop of lemon juice I added to the sugar, maybe? I usually do this because otherwise my caramel sauces set up kind of grainy.
On the plus side: this caramel butter is actually kind of tasty and would be great on raisin bread.
EXACTLY what happened to me TWICE!! First I thought it was because I added the caramel sauce before it was whipped, and so I threw it all out, made another batch, whipped the cream beautifully, added the caramel sauce and again, split and curdled. The sauce was GORGEOUS tasting. The Salted Caramel whip cream – absolute failure.
Don’t throw that out! You are halfway to making caramel butter at that point just go with it!
The phase between whipped cream and butter is hard! I too have over-whipped my whipped cream before. Hope you made good use of the caramel butter!
This was delicious! I absolutely loved it. I’ll make it again, though with less salt to my taste– maybe 1/4 tsp.
I noticed the other reviews said they made caramel butter by mistake, so I added the caramel before the whipped cream was quite ready, approaching soft peaks– it worked perfectly to make caramel whipped cream.