Cajeta Whipped Cream Recipe

This chantilly whipped cream will add a note of toffee-like richness to any dessert.

By
Stella Parks
Stella Parks
Stella Parks
Editor Emeritus
Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.
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Updated Jul. 27, 2022
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Photograph: Vicky Wasik

Why It Works

  • Cajeta itself sweetens and flavors the cream, so no added sugar or vanilla is needed.

Whether you're looking for the ultimate companion to Cajeta Ice Cream or a silky counterpoint to your favorite fudge brownies, this chantilly will add a note of toffee-like richness to any dessert.

August 2016

Recipe Facts

Active: 5 mins
Total: 5 mins
Makes: 1 1/2 cups

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Ingredients

  • 3 ounces chilled Cajeta Casera (1/4 cup; 85g) (see note)
  • 6 ounces heavy whipping cream (3/4 cup; 170g)
  • Pinch of salt

Directions

  1. In the bowl of a stand mixer fitted with a whisk attachment, combine cajeta, cream, and salt. Mix on low to combine, then increase to medium-high and whip to desired consistency, about 5 minutes for stiff peaks. Alternatively, this can be done by hand using a balloon whisk. Cajeta whipped cream can be refrigerated up to 1 week in an airtight container.

Special Equipment

Stand mixer with whisk attachment, or balloon whisk

Notes

Leftover cajeta can be used as a sauce or as a filling for tender alfajores.

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