Salted Caramel Cream

Serves 8-10
by Tenina Holder

I'll admit it. I have a problem with Salted Caramel. It is my kryptonite and I should be over it by now. But I don't think it will ever end. I just LOVE it. This recipe will be firmly in my repertoire from here on in. I am imagining my Brown Sugar Pavlova with this as the filling, but I digress. Back to your regularly scheduled programming. Make it. NOW.


  • 65 g maple syrup
  • 65 g dark muscovado sugar or dark brown sugar
  • 2 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
  • Generous pinch pink salt flakes
  • 600 mls pure cream



Place maple syrup, sugar, vanilla and salt into TM bowl and cook 5 min/Varoma/speed 2/MC off.


Add cream and blend 10 sec/speed 5. Make sure all the syrup has combined with the cream using your spatula.


Pour cream into a ceramic or glass bowl and press baking paper or cling film down onto the surface of the cream. Refrigerate for several hours. (This can be prepared up to 3 days in advance.)


Return mixture to the TM bowl and whip 20–40 sec/Butterfly/speed 4 or until soft peaks form. Do not overwhip.


Use as directed as garnish for anything that needs sweet cream or I have to say, as I sip it now, dollop into your morning Crio Brü or coffee. Use as you would any whipped cream in most desserts.

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