Best Caramel Whipped Cream For Chocolate Caramel Cream Pie Recipes

CARAMEL CREAM PIE

Steps:

• Add the sugar to a small saucepan over low heat. Gently stir the mixture.
• The sugar will starts to form lumps. Continue to gently stir. It will eventually turn into a smooth amber liquid without lumps.
• Carefully add in the chopped butter. Whisk until the butter is fully melted and incorporated.
• Remove from the heat and whisk in the cream until the mixture is smooth. Allow the caramel to cool. Note: this recipe will make about 1 cup total of caramel sauce - you will not use all of it in the caramel filling for the pie.
• Add the cookies (wafers and filling) to a food processor and pulse until fine crumbs. Or place in a Ziploc bag and crush with a rolling pin.
• Mix the cookie crumbs with the melted butter.
• Press the mixture into the bottom and up the sides of a 9-inch pie pan. Place in the fridge as you make the filling.
• In a large bowl, whip the cream until stiff peaks form.
• In a separate large bowl, beat the cream cheese until smooth. Beat in the powdered sugar and cooled 1/2 cup of salted caramel sauce
• Using a large rubber spatula, gently fold in the whipped cream until the mixture is smooth and even.
• Spoon the mixture into the cookie crust and smooth the top.
• Cover the pie plate, and place in the fridge for 6 hours to set before serving.
• Beat the whipped cream until stiff peaks form.
• Spread the whipped cream over top of the pie, and drizzle with more caramel sauce.
• Slice pieces using a thin, sharp knife (not a table knife) being sure to slice all the way through the crust. I find the first piece can be a little hard to get out of the pie plate, but after that, they cut more easily.

EASY CARAMEL WHIPPED CREAM

Steps:

• Prepare an ice-water bath. Heat sugar, water, and a pinch of salt in a medium saucepan over medium-high heat, stirring until sugar dissolves.
• Cook, without stirring, until mixture is amber. (Do not let caramel burn.) Carefully pour in 1 cup cream in a slow, steady stream down the side of the saucepan, whisking constantly, until smooth (caramel will bubble).
• Remove from heat, and place saucepan in ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
• Whisk remaining 1 1/2 cups cream in a large bowl until soft peaks form. Gently fold caramel mixture into whipped cream, and whisk until stiff peaks form. Use immediately.

CARAMEL PIE

Steps:

• In a large pot, place the can of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the can covered.
• Carefully open can and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve.