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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.”
READY IN:
3hrs 30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  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.
  6. LET COOL COMPLETELY!
  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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