Caramel Whipped Cream

Sometimes it's the simple things in life that bring you the most pleasure.

Your children laughing.

A hot shower on a cold day.

Fitting into your skinny jeans.

Public holidays.

and now this... Caramel Whipped Cream.

Caramel Whipped Cream is so simple, yet tastes so naughty. 

Yes... it would make a tasty side to a slice of Caramel Tart, or give the Chcoclate Bavarian Pie a different twist, but let's be honest; it may never make it that far... It tastes that good!

I made a small amount (using 1/2 cup of coconut cream) and found that 3 tablespoons of caramel was enough to create a delicate yet strong flavour. Add the caramel in intervals to ensure that you get the taste you desire.

CARAMEL WHIPPED CREAM

INGREDIENTS

1 can of Coconut cream (organic or preservative less/free), opened and placed in the fridge overnight, or at least 2 hours

Caramel (see 'The Great Caramel Sauce Off') - needs to be liquid but not warm.

INSTRUCTIONS

Place cream in the mixing bowl of a kitchen stand with a whisk attachment.

For every 1/2 cup of coconut cream add 3 tablespoons of Caramel.

Add the caramel 1 tablespoon at a time and check for required taste.

Whip until thickened and place in fridge until set.