Serve this Peach Caramel Whipped Cream over a rich Bourbon Pecan Pie for an unforgettable Southern dessert.
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Peach Caramel Whipped Cream
Light, billowy whipped cream folded into a warm peach-caramel sauce. This easy-to-make topping is cloud-like in texture and delicious spooned over pecan pie, pound cake, or ice cream. It also works beautifully in trifles and parfaits or as a summer finishing touch over grilled peaches.
Because the recipe uses frozen, peeled peaches, you can make it year-round for holidays, gatherings, or a simple weeknight treat.
Use frozen peaches for this treat
This topping works with frozen, peeled peaches so you can make it any time of year. If you prefer to freeze your own peaches, use a trusted method to peel and slice them before freezing.
Variations
If you want a thicker, more intense peach-caramel sauce (not billowy), skip the final step of whipping the extra cup of cream and folding it into the sauce. The result is a rich sauce perfect for spooning over desserts.
How to prepare your pecan pie
If you plan ahead, freeze the pie to maintain freshness. The day before serving, move the pie to the refrigerator to thaw. Once mostly thawed, brush the crust lightly with melted butter and sprinkle with brown sugar if desired. Warm the pie in a preheated 300°F oven for 10–15 minutes, then wait about 10 minutes after removing it from the oven before slicing. Serve warm topped with freshly made whipped cream, caramel, or this Peach Caramel Whipped Cream.
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Peach Caramel Whipped Cream Recipe
Peach Caramel Whipped Cream
Ingredients
- 1/2 cup packed dark brown sugar
- 1/4 cup unsalted butter, cut into smaller pieces
- 2 cups heavy whipping cream, divided
- 4 cups chopped frozen peeled peaches
- 1/2 teaspoon pure vanilla extract
Instructions
- Place the brown sugar, butter, 1 cup heavy whipping cream, and chopped frozen peaches in a small saucepan. Bring to a boil over medium-high heat and boil 1–2 minutes, stirring occasionally.
- Remove from heat and stir in the vanilla extract.
- Allow the sauce to cool, then refrigerate until cold, at least 2 hours or overnight.
- Whip the remaining 1 cup heavy whipping cream with a hand mixer or stand mixer fitted with a whisk on medium-high speed until medium peaks form, about 3–4 minutes.
- Fold the whipped cream into the chilled peach-caramel mixture until combined.
- Serve immediately, garnished with a light dusting of nutmeg if desired, over pecan pie, cake, ice cream, or enjoy by the spoonful.
Nutrition (per serving)
Calories: 170 kcal • Carbohydrates: 11 g • Protein: 1 g • Fat: 14 g • Saturated Fat: 9 g • Sugar: 10 g
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