Caramel Whipped Cream or Salsa Peligrosa

This is pretty much the basic whipped cream with an added step and is a component of the Caramel-misu.  A dangerous step, if you're not careful. You are going to dry caramelize white sugar and then pour cream into it.  If your face or hands or any other exposed skin are over it when you add the cream you WILL get a steam burn.  The steam is coming out over the boiling point.  It is hot, hot, hot.   Hold the bottom of the container your are using to pour it in by the bottom and away from the caramel.  I cannot stress it enough.  Es muy caliente.

You will need to make this the day before you want to use it.  It needs to be completely cold.  If it is not all the way cold it will skip the stage where its delightfully whipped cream and move straight to a caramel flavored butter, which is not a bad thing, it's just not what we are looking for.

You will need a heavy bottom 2-quart sauce pan with lid, although I have used some lightweight pans and thrown metal mixing bowls in as lids at home in a pinch and that won't really affect the flavor.  A high temp silicon spatula or a long handled metal spoon will be useful for stirring the sugar while you heat it and keep it from burning.  If you use the metal spoon just be ready for it to get super hot.  Some sort of container to cool it in, it's going to be about 1 1/3 quarts when done.  so shoot for two quarts or put it into a 9x9 baking dish to cool down quicker.  A stand mixer is the easiest way to whip it, but you can also do it in a metal or glass bowl with a whisk if you have to.


  • 1 1/4 cups sugar
  • 1 quart heavy cream
  • 1 tablespoon vanilla extract
  • optional- 1 1/2 teaspoons kosher salt

Put the sugar in a heavy bottomed pan, skip the cast iron on this one.  I do the caramelization on this one completely visually and do not bother with a candy thermometer. Turn the heat on high, and keep an eye on it.give it a stir about every 30 seconds until the sugar starts melting.  And don't give me crap about the sugar crystalizing if you stir it.  This is going to be deglazed with cream, we are not making candy, so shut up and stir to keep it from burning.  Big clumps of sugar will probably form, don't fret.  Break them up a bit with the spatula or spoon, they will eventually melt down. 

Once the sugar is pretty liquid, and damn hot, just continually to gently stir until it all melted.  At this point there should be small bubbles forming.  Now is the time.  Remove the spatula.  Pour all the cream in, turn off the heat and throw the lid on. 

Did you get burned?  No-Excellent work.  Yes-I am very sorry, but I warned you.

Let it sit for 2 minutes then remove the lid and put the sugary end of the spatula in.  Let it stand for 10 minutes to give any remaining sugar on the spatula and in the pan a chance to dissolve into the cream.  Strain it through a mesh strainer into your storage container.  If you want to, cool to 75 degrees by placing the hot sauce pan into an ice and stirring periodically, then straining into your storage container.  This is more sanitary and what we do at work.

Let it cool completely overnight in your refrigerator.  

When you are ready to serve add the vanilla extract and the salt if you are feeling like it, then whip it to stiff peaks by your preferred method, stand mixer or by hand.  Use it in any recipe calling for whipped cream for a rich caramel flavor.