Salted Caramel Cream

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recipe by Tenina Holder

  • Time icon
    Total Time
    3hrs 10mins
  • Serves icon
  • Calories icon
based on 1 ratings

Salted. Caramel. Cream. Need I say more? The possibilities. Think pavlova, trifle, brewed chocolate, coffee, chai, chocolate soup (yes, I went there). 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.

Inspired by:

recipe updated May 13, 2020


  • Maple syrup icon
    Maple syrup
    65 g (about 3 tbsp)
  • Muscovado sugar icon
    Muscovado sugar
    65 g (about ¼ cup)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (about 11 g)
  • Sea salt icon
    Sea salt
    as needed
  • Single cream icon
    Single cream
    600 ml (about 600 g)


  • kCook icon Parchment paper
  • kCook icon TM5
  • kCook icon Tm5 bowl
  • kCook icon Large glass bowl

Step preview

  1. Add maple syrup, muscovado sugar, vanilla bean paste and sea salt to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Cook - approx 5 min, varoma, speed 2
  4. Then add single cream to the TM5 bowl
  5. Blend until combined - approx 10 sec, speed 5
  6. Pour content of TM5 bowl into large glass bowl
  7. Cover with parchment paper and press down
  8. Refrigerate in fridge - approx 3 hr
  9. Return content of large glass bowl to TM5 bowl
  10. Whisk until soft peaks form - approx 20 sec, speed 4
  11. Serve
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