Name: Easy butterscotch whip recipe
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 600ml thickened cream; 3 eggs; 1/4 cup caster sugar; 1/2 cup cream; 1/2 cup brown sugar; 40g butter; 1 tsp vanilla essence

by Greer Worsley Last updated on 12/01/2020

This light and airy mousse is made with butterscotch sauce for a lovely scorched caramel flavour. - Greer Worsley

Ingredients

600ml thickened cream
3 eggs
1/4 cup caster sugar

To make butterscotch sauce

1/2 cup cream
1/2 cup brown sugar
40g butter
1 tsp vanilla essence

Method

Step 1

Whip cream until very thick and firm. Refrigerate until ready to use.
Step 2

To make butterscotch sauce, combine ingredients in a small saucepan and bring to the boil. Allow to simmer for 1-2 minutes until thick.
Step 3

Meanwhile, place eggs and caster sugar in the bowl of a stand mixer with the whisk attachment, or use hand-held beaters. Beat for 3 minutes until mixture is very pale and has tripled in size. With the motor running, pour in hot butterscotch sauce, and continue whisking for 5 minutes to cool the mixture. Refrigerate until cold.
Step 4

Fold whipped cream unto cold butterscotch mixture. Spoon into small glasses. Refrigerate for 1 hour to set. Sprinkle with a little brown sugar or drizzle with extra butterscotch sauce to serve.

Recipe Notes

from Australia’s Best Recipes team

(plus 1 hour setting time).

Give yourself plenty of time to prepare this dessert as it needs to be chilled at various stages.
Make sure everything is cold before you fold the cream into the butterscotch egg mixture.
Recipe and photo by Greer Worsley.