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Caramel White Chocolate Whipped Cream Frosting

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“I developed this frosting because I hate heavy sugary frostings. I love whipped cream on cake but the problem with frosting a cake with whipped cream is that it either soaks into the cake or breaks. This seemed to stabilize pretty well.I frosted a Red Velvet Cake with this and it made such an interesting color combination.”
3hrs 30mins

Ingredients Nutrition


  1. You can caramelize the milk any way you like.
  2. There are several recipes on this site.
  3. I cook the un-opened can of Eagle Brand Milk in my deep slow cooker filled with water almost to the top.
  4. Cook on high setting 3-4 hours.
  5. Mine cooks hot and was done in 3 hours.
  7. In a small microwaveable bowl melt the White Chocolate Chips.
  8. Mix the caramel into the melted White Chocolate, add salt.
  9. Whip the cream in a large chilled bowl with chilled beater until very thick.
  10. Don't allow it to Break.
  11. Stir in Vanilla.
  12. Add a 1/4 of the whipped cream to the caramel/chocolate mixture to lighten.
  13. Add this mixture back to the whipped cream and whip till well blended and thick enough to spread.
  14. Fill and frost layer cake.
  15. I am sure this would be good on almost any cake variety.

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