I love, love, love homemade whipped cream. So, when I figured out a way to improve upon a classic by giving it a little Mexican touch, I knew it’d be a hit at my table. I’ll be serving this version of homemade whipped cream on my pumpkin pie later this week for Thanksgiving. Check out the video to see how easy it is!
Goat's milk caramel (cajeta) gives classic homemade whipped cream a Mexican touch, perfect for topping desserts for the holidays.
- 2 cups (1 pint) of whipping cream
- 2 teaspoons of granulated sugar
- 2 tablespoons cajeta
- Chill the whipping cream in the freezer for up to an hour, making sure to shake the container every 10-15 minutes so that the cream doesn’t freeze. Some ice crystals will form along the sides. After an hour, pour the whipping cream into your food processor and secure the top.
- Run the processor for about a minute, then add the 2 teaspoons of granulated sugar. Keep running the processor for another minute or two. You may want to stop the motor briefly and open the lid to make sure that the cream is beginning to thicken. If necessary, use a spatula to push any whipped cream down the wall of the bowl.
- Turn the processor back on and let it run for about 30 seconds. Begin to slowly add the cajeta. I prefer about 2 tablespoons so it’s not as sweet, but you can add up to 3 tablespoons if you like. Run the processor until the cajeta is fully incorporated. Unplug your food processor and use a rubber spatula to spoon the whipped cream out of the bowl.
Serve immediately or store in an airtight container in the refrigerator for up to 2 days.
You can head over to the Kenmore Genius Blog for the full story and my recipe for cajeta whipped cream, the perfect pie-topper for your holiday.
- What kind of special touches do you add to the holiday dinner table?
Now all I need is a food processor! lol
Leslie @ La Cocina de Leslie says
Pure genius! I’d probably eat it all before I was able to use it on top of pie. And I imagine this would be heavenly over a steaming mug of chocolate calientito! 🙂
Mercedes @BeChicMag says
I love all things with crema! I should invest in that Kenmore machine.
There is nothing like homemade whipped cream, and with cajeta it is heavenly. Thanks, Maura, I really love this recipe.
food processors are so essential and really ease cooking certain foods. homemade whip cream is the best!! so good and i taste it now on that pumpkin pie… Happy Thanksgiving!
Yum. =) says
Yum. I already see this on top of my coffee, latte or capaccino. Perhaps, I’ll even freeze little dollops for toppers. Okay, better yet, I see this mixture in my ice cream maker. The possibilities are endless.
I am planning on using this in a stawberry trifile. Let’s see how it goes.