This Instant Pot Carmelized Cream just made browned butter recipes ten times easier to make. Carmelizing cream on the stove top can take hours to get the proper flavor profile as well as color. My Instant Pot has just made stading over the stove to make this golden elixer unnecessary.
Carmelized cream has wonderful caramel and nutty notes that make browned butter pan sauces and desserts sing. Using this carmelized cream in finishing or creating recipes will take them into a new realm of flavor. Adding it to your morning coffee just takes it over the top.
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The first batch I made of this Instant Pot Carmelized Cream was quickly transformed into a decadent coffee creamer with the simple addition of 2 teaspoons of Pyure All Purpose Stevia Sweetener and 1 teaspoon of vanilla extract while it was still warm. After it cooled in the fridge over night oh my wow was it great.
The second batch I made was a double batch where I sweetened 1 cup and left the other unsweetened to add it to my cream soups and such.
I am envisioning so many recipes using this one simple ingredient. I can see transforming this Stabilized Whipped Cream into a browned butter whipped cream that is suitable for piping and filling snack cakes and more.
How to Make Instant Pot Carmelized Cream
- Serves: 16
- Serving size: 2 TBS
- Calories: 51
- Fat: 6g
- Sodium: 15mg
- Fiber: 0g
- Cholesterol: 20mg
- 1 cup heavy cream
- ⅛ teaspoon baking soda
- In a small bowl whisk cream and baking soda until combined.
- Pour into 2 8 ounce mason jars place lids on jars (keep rings loose) or cover with foil. I have also used a stainless steel bowl covered with foil.
- Place 2 cups of water into liner.
- Place jars on trivet, close and lock the lid.
- Put vent into sealing position.
- Process on High pressure for 120 minutes.
- Allow to Natural Pressure release.
- Store in refridgerator for up to 2 weeks.
- Preheat oven to 180 degrees.
- Place jars into a pan with 1-2 inches of water.
- Put pan in oven and bake for 12 hours at 180 degrees.