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
Scale
- 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
