This recipe is adapted from Martha Stewart and is bit more complex than most whip cream recipes. Serve with a caramel cake or dress up a simple angel food cake.
Fill a medium bowl with ice and add water to fill, set aside.Prepare Caramel Cook the sugar, water, and salt in saucepan over medium heat, stirring once, until sugar is dissolved. Continue cooking, without stirring, until sugar turns golden amber. Do not overcook and do not leave the stove while you are preparing caramel as it can ignite quickly.Remove caramel from the heat and slowly pour cream down sides of pan in a slow, steady stream (it will spatter). Return pan to medium heat, and stir with a wooden spoon until combined.
Chill The CaramelPour the caramel cream into a mixing bowl and place in the bowl of ice. Chill the cream until it is very cold, at least 30 minutes. You can store the mixture overnight if you wish. To use, whip the cream in a deep, chilled bowl until soft peaks form. Use immediately.