Caramel Mousse

I made the Butterscotch Whipped Cream according to Purdy’s recipe but it did not work as a filling or coating as it was not stiff enough (could have been me who made it too soft). So I decided to add egg whites to it and it became a delicious mousse.

I recommend putting this on carrot cake or spice cake.

Caramel Mousse


  • 1.5 cups chilled whipping cream
  • 1 cup firmly packed brown sugar
  • 1 tsp vanilla extract
  • 4 egg whites


  1. Combine the cream, sugar and vanilla in a bowl. Stir it well to soften and partially dissolve the sugar. Whip stif.
  2. In a separate bowl beat the egg whites stiff. Fold the egg whites into the cream.
  3. Let the mousse sit in the fridge for about an hour to let it stiffen up.
  4. A cake filled and frosted with this will need to remain refrigerated until ready to serve.


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