Description
Light and creamy caramel whipped cream made with mascarpone, heavy cream, and salted caramel. Stable, smooth, and perfect for piping on cupcakes, cakes, and desserts.
Ingredients
Caramel whipped frosting
- 250 g (1 cup) mascarpone – cold
- 250 ml (1 cup) heavy cream – cold
- 2–3 tbsp powdered sugar
- 1 tsp vanilla extract
- 80 g (¼ cup) salted caramel sauce
Homemade salted caramel
- 200 g granulated sugar
- 80 g butter
- 150 ml heavy cream
- ½–1 tsp fleur de sel
Instructions
Homemade caramel sauce
- Heat the sugar in a saucepan over medium heat until fully melted and amber in color.
- Add the butter and stir until smooth, then gradually pour in the cream while mixing.
- Let the caramel simmer briefly until slightly thickened, add the fleur de sel, then remove from heat and let cool completely.
Caramel whipped cream frosting
- Place the cold mascarpone, cold heavy cream, powdered sugar, vanilla, and fully cooled salted caramel in a mixing bowl.
- Whip at medium speed until the frosting becomes smooth, airy, and holds soft to medium peaks.
- Use immediately or chill briefly to firm up before piping.
Notes
Storage
Store in an airtight container in the refrigerator for up to 48 hours.
Rewhip briefly on low speed if needed before use.
Tips
- Use very cold mascarpone and cream for best volume.
- Use thick, cooled salted caramel to keep the cream stable.
- Whip on medium speed to avoid grainy texture.
- Stop as soon as peaks form to prevent overwhipping.
- Best used the same day for clean piping.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: frosting
- Cuisine: French