This Whipped Caramel Sauce is a rich, silky, and versatile topping perfect for cakes, brownies, cupcakes, ice cream, or even fresh apple slices. Made using the dry caramel method, it has a deep caramelized flavor with a creamy, smooth texture. Once whipped, it becomes light and fluffy, similar to a soft frosting, making it a delightful addition to any dessert.
Why You’ll Love This Recipe
- Rich and Buttery – A perfect balance of caramelized sugar, butter, and cream.
- No Candy Thermometer Needed – Easy to make with simple stovetop steps.
- Versatile – Use it as a frosting, drizzle, or dip for fruits and desserts.
- Pipeable but Soft – Can be piped onto desserts yet remains creamy and spreadable.
- Make-Ahead Friendly – Stores well and stays smooth even after refrigeration.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup granulated sugar
- 4 tablespoons butter
- ½ cup heavy cream (room temperature)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (or more for salted caramel)
Directions
- Melt the Sugar – In a dry, heavy-bottomed saucepan, heat the granulated sugar over medium-low heat. Stir occasionally with a heatproof spatula until it melts completely and turns an amber-brown color. Be careful not to let it burn.
- Add the Butter – Stir in the butter until fully melted and combined. The mixture will bubble up, so be cautious.
- Incorporate the Cream – Slowly pour in the room-temperature heavy cream while stirring continuously. The mixture may bubble and foam but will smooth out as you stir.
- Enhance the Flavor – Remove from heat and stir in the vanilla extract and salt.
- Cool the Caramel – Let the caramel cool to room temperature before whipping.
- Whip the Caramel – Using a hand mixer or stand mixer, beat the caramel sauce on medium speed for about 2-3 minutes until it becomes light and fluffy.
- Serve or Store – Use immediately as a frosting, dip, or drizzle. If refrigerating, allow it to soften slightly before using.
Servings and Timing
- Servings: About 1 cup
- Preparation Time: 5 minutes
- Cooking Time: 10 minutes
- Cooling Time: 15 minutes
- Total Time: 30 minutes
Variations
- Salted Caramel Whipped Cream – Fold in whipped cream for a lighter, airy texture.
- Cinnamon Caramel – Add ½ teaspoon of cinnamon for a spiced caramel flavor.
- Bourbon Caramel – Stir in 1 tablespoon of bourbon for a deeper, more complex taste.
- Chocolate Caramel – Melt 2 ounces of dark chocolate into the caramel for a rich chocolatey twist.
- Espresso Caramel – Mix in ½ teaspoon of instant espresso powder for a bold coffee flavor.
Storage/Reheating
- Storage – Keep in an airtight container in the refrigerator for up to 1 week.
- Softening – Let it sit at room temperature for 10-15 minutes before using if refrigerated.
- Reheating – Gently warm in a microwave in 5-second intervals or over low heat on the stove, stirring until smooth.
FAQs
What is the difference between dry and wet caramel?
Dry caramel is made by melting sugar alone, while wet caramel includes water to dissolve the sugar before caramelizing.
Can I use brown sugar instead of granulated sugar?
No, brown sugar contains molasses and will create butterscotch rather than caramel.
Why did my caramel turn grainy?
Grainy caramel occurs when sugar crystals form. To prevent this, avoid stirring excessively and ensure your sugar melts evenly.
Can I use light cream instead of heavy cream?
Heavy cream is best for a rich, creamy texture. Light cream may result in a thinner consistency.
How can I make this caramel thicker?
Use less cream or cook the caramel slightly longer to reduce moisture content.
Can I freeze whipped caramel sauce?
Yes, store in an airtight container and freeze for up to 2 months. Thaw in the fridge before use.
Why is my caramel too dark or bitter?
Overcooking the sugar can result in a bitter taste. Remove from heat as soon as it reaches an amber-brown color.
Can I use this as a filling for cakes?
Yes! It works great as a filling but may soften at room temperature. Refrigerate before assembling.
Can I pipe this caramel?
Yes, but it holds its shape best when slightly chilled. If it becomes too soft, refrigerate for a few minutes.
How do I prevent caramel from burning?
Cook over low to medium heat and watch closely. Remove from heat as soon as it reaches the desired color.
Conclusion
This Whipped Caramel Sauce is an easy and delicious way to add a rich, buttery sweetness to any dessert. Whether you use it as a dip, drizzle, or frosting, its creamy texture and deep caramel flavor make it irresistible. Try it today and enjoy a homemade caramel that’s both indulgent and versatile!
Print
- Total Time: 25 minutes
- Yield: 1 cup whipped caramel 1x
- Diet: Vegetarian
Description
This Whipped Caramel Sauce is rich, silky, and irresistibly smooth! Perfect for drizzling over cakes, brownies, ice cream, or fresh apple slices, it has a soft, frosting-like texture once whipped. Made with granulated sugar, butter, heavy cream, and vanilla, this easy homemade caramel requires no candy thermometer and can be stored for later use!
Ingredients
- 1 cup granulated sugar
- 4 tbsp butter, unsalted, cubed
- 1/2 cup heavy cream, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt (or more for salted caramel)
Instructions
1. Make the Caramel (Dry Method):
- Heat a heavy-bottomed saucepan over medium-low heat.
- Slowly melt the sugar, stirring occasionally, until it turns a deep amber color. Be careful not to burn it.
2. Add Butter & Cream:
- Remove from heat and carefully whisk in butter, one cube at a time, until fully melted.
- Slowly pour in the heavy cream, whisking continuously. The mixture will bubble—keep stirring until smooth.
3. Flavor & Cool:
- Stir in vanilla extract and salt, then let the caramel cool for 10-15 minutes.
4. Whip the Caramel:
- Once cooled but still slightly warm, whip with an electric mixer on medium speed until light and fluffy (about 3-5 minutes).
5. Serve & Store:
- Use immediately or store in an airtight container in the fridge for up to 1 week.
Notes
- For Salted Caramel: Add ½ tsp extra salt for a balanced salty-sweet flavor.
- Storage: Refrigerate in a sealed jar; let it sit at room temperature for 5-10 minutes before using.
- Reheating: Microwave in 10-second intervals, stirring between each, until softened.
- Prep Time: 5 minutes
- Cooling & Whipping Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Topping
- Method: Stovetop
- Cuisine: French, American
