dessert topping

<p>In less than 15 minutes you can make this pot of gold...sweet, salty and buttery, this salted caramel sauce is the definition of indulgence!</p>

Salted Caramel Sauce

Granulated Sugar

Unsalted Butter, chopped

120 milliliters Double Cream, room temperature

tsp, Vanilla Extract (optional)

tsp, Natural Sea Salt flakes (or to taste)

In a high sided non-stick saucepan, heat the sugar over a medium heat, stirring often. The sugar will soon start to clump and you’ll think ‘OMG I’ve messed this up already’! You haven’t. The sugar does this, but after a while as you&#8217;re stirring the sugar clumps will turn into liquid.

Once the sugar is in liquid form, stop stirring with your wooden spoon and and just swirl the liquid sugar whilst the colour changes to a lovely amber colour. Keep an eagle eye on it at this stage as it can turn to burnt sugar very quickly.

At this stage carefully add in your butter in one go. It will bubble up but whisk the butter in until it has thoroughly melted. Then remove from the heat. 

Next add the cream. Again it will bubble but keep whisking and the bubbling will die down. Now leave it on the medium heat, stirring occasionally, so that the caramel can thicken. This takes around five minutes.

Remove from the heat, stir in the vanilla extract and salt to taste and leave to cool fully in the pan before pouring into your jar.

In less than 15 minutes you can make this pot of gold...sweet, salty and buttery, this salted caramel sauce is the definition of indulgence!

This homemade granola tastes like a giant, crisp oatmeal cookie. It gets big flavor from maple, cinnamon, nutmeg, orange zest, and brown sugar. The baking technique ensures giant clusters of oats that you can break apart with your hands. Unlike most granola recipes, it doesn't need to be stirred as it bakes.

Stolen Granola

oats ((1/2 pound))

whole, raw almonds ((2 ounces))

whole, raw cashews ((2 ounces))

light brown (or unrefined) sugar ((2 ounces))

orange

cinnamon

(approx.) nutmeg

unsalted butter ((6 tablespoons / 3/4 stick))

maple syrup ((2 ounces))

salt (yes, 1 teaspoon)

Position a rack in the center of the oven and preheat to 325º. Line a rimmed baking sheet with parchment paper. Have a second rimmed baking sheet and piece of parchment ready.

Combine the oats, nuts, sugar, orange, cinnamon, and nutmeg together in a large bowl. In a small saucepan, melt together the butter, maple syrup and salt, stirring to dissolve the salt. Pour over the oat mixture, tossing to combine thoroughly.

Dump the mixture onto the lined baking sheet, and spread it into a thin sheet no thicker than an almond. Ideally, the edges will be slightly thicker than the center as they will bake faster. Lay the second piece of parchment over the granola, and place the second sheet pan on top, right-side up, making a little granola sandwich.

Slide the whole thing into the oven and bake for 20 minutes. Rotate and continue baking another 10 - 20 minutes, peeking under the parchment to make sure the edges aren't burning, until the granola is a rich golden brown. It will still be soft, but will crisp up as it cools.

Let the granola cool completely in the sheet pan sandwich, then break up and store in an airtight container for up to a month (or possibly more.) Enjoy over fruit and yogurt for breakfast, alone for a crunchy snack, or over ice cream for a decadent dessert.

Homemade Pineapple Ice Cream Topping

pineapple

lemon juice

brown sugar

Combine the pineapple, lemon juice, brown sugar and cinnamon in a 2-quart saucepan over medium-high heat.

Cook, stirring occasionally, until the sugar is dissolved and the juice is reduced, 5 to 10 minutes. Set aside to cool slightly before using. Store leftovers in the refrigerator.

This homemade, blueberry filling recipe is simple and easy. It can be made from fresh or frozen blueberries. Also, this filling is so versatile it goes well as a cake filling, pie filling, or on the side of a delicious dessert.

The Best Ever Blueberry Filling

oz Blueberries (fresh,

White sugar

tbsp Cornstarch

Lemon juice

Water ((divided))

In a saucepan, over medium heat, add the blueberries, sugar, lemon juice, and half the water (1/4 cup). Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit. Pro tip - Mashing will add a nice thicker consistency to the topping but make sure to leave some blueberries whole.

Combine the remaining water with cornstarch.  Add it to the blueberries. Continue to cook on low heat until the filling is thick and glossy.  When thick enough to coat the back of a wooden spoon or spatula it&#039;s ready.Pro tip - Cornstarch can settle to the bottom of the water. So, you must stir it just before adding it to the saucepan.

Remove and pour into a mason jar. Let cool completely or use as directed in your recipe. Pro tip - The filling will thicken as it cools so keep that in mind when you take it off the heat.

https://www.youtube.com/watch?v=oHcuYRYflkM

This homemade, blueberry filling recipe is simple and easy. It can be made from fresh or frozen blueberries. Also, this filling is so versatile it goes well as a cake filling, pie filling, or on the side of a delicious dessert
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Blueberry Filling for Cakes, Pies, Tart, Dessert, Pastry

Strawberry Syrup is a fruity, sweet dessert topping, and lick-your-fingers good! Use this 3 ingredient recipe and make a batch in a flash.

Strawberry Syrup Dessert Topping

strawberries

sugar

vanilla bean paste (or vanilla extract)

In a medium saucepan, combine strawberries and sugar. Use a potato masher to smash strawberries, then turn heat to medium. Bring mixture to a boil, reduce to simmer, and cook for 10 minutes without a cover.

Remove saucepan from heat. Add vanilla and stir to combine.

Enjoy!

Cranberry Whipped Cream is a lovely sweet tart dessert topping made with fresh cranberries and sweet cream ~ it&#039;s thick, stable, pipe-able, pretty in pink, and just delicious!  

Cranberry Whipped Cream

whipping cream

Tbsp confectioner's sugar

tsp vanilla extract

cranberries

Rinse your cranberries. No need to dry them off.

Put them in a medium saucepan. Heat, stirring almost constantly, until the cranberries start to pop and release their juices. Add a small splash of water if necessary to get them started. Boil gently, stirring often to prevent scorching, until the juices begin to evaporate and the mixture is nice and thick. This will only take a few minutes.

Transfer the cranberries to a blender and blend until smooth.  Be careful when blending hot foods: make sure to use the lid because it can splatter.

Let the puree cool to room temperature (or chill) before using. You will not need all of it, and it will keep in the refrigerator for a week or more. You can also freeze it in a zip lock freezer bag.

make the cranberry puree

Put the cold cream, sugar, extract, and 3 tablespoons of the puree in a bowl and whip, using electric beaters. After the cream starts to thicken, lower the speed of your beaters so you can bring it just to the firm peak stage. Too much beating will give your whipped cream a grainy texture.

Use right away or pack into a storage container and refrigerate. Use within 24 hours.

for the cranberry whipped cream

This easy hot fudge sauce only contains 4 ingredients and will be ready in less than 30 minutes!

Easy Homemade Hot Fudge Sauce

evaporated milk

salted butter

chocolate chips

Place all ingredients in a medium saucepan over medium heat.

Bring to a boil and, stirring constantly, boil for 8 minutes.

Remove from the heat and allow to cool slightly before serving. The sauce can be stored in an airtight container in the refrigerator for up to 1 month. Reheat as needed.

Devonshire Cream is a thick, rich cream traditionally used in England to top scones. Also known as clotted cream or cornish cream, this heavy cream is so easy to make at home you’ll wonder why you never made it before. 

Devonshire Cream (Homemade Clotted Cream Recipe)

heavy whipping cream

sour cream

3-6 Tablespoons of Powdered Sugar

vanilla

Whip whipping cream, sugar, and vanilla until stiff...

Whip whipping cream, sugar, and vanilla until stiff peaks form.

Fold in the sour cream.

Keep cold until ready to serve.

This Meyer lemon curd is creamy, tart, and delicious.  This curd has only 5 ingredients and is so easy to make you&#39;ll never buy store-bought again.

Meyer Lemon Curd

Meyer lemon zest

(100 grams) whole eggs

(80 grams) large egg yolks

(150 grams) granulated sugar

Meyer lemon juice

(85 grams) unsalted butter

Place a strainer over a medium-sized bowl near the stove.

Place the sugar in a small bowl and zest the lemons onto the sugar. Use your fingers to rub the sugar and zest together. Juice the lemons until you have 3/4 cup of juice.

In a nonreactive 3 quart saucepan, combine the whole eggs, eggs yolks, and sugar and whisk until well blended. Stir in the lemon juice and butter.

Cook the mixture over medium heat, whisking constantly until the mixture is thickened. As you cook the mixture the butter will melt. When the mixture has thickened and reached a temperature of 185 degrees F pour it into the strainer. Press the curd through the strainer with a spatula to remove the solids.

Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill.

The lemon curd is good in the refrigerator for 2 weeks and can be frozen for up to 1 year. If freezing the curd package it in a freezer container after it has chilled. When ready to use place it in the refrigerator to thaw for 24 hours before intended use.

Strawberry Whipped Cream is simple to make and bursting with flavor. All you need are five ingredients and five minutes, and you have a delicious fruit-filled whipped cream to add to any dessert!

Strawberry Whipped Cream

vanilla extract

salt

Place a large bowl in the freezer for...

Place a large bowl in the freezer for 10-15 minutes.

While the ingredients cool, make the strawberry “dust.”...

While the ingredients cool, make the strawberry “dust.” Run the freeze-dried strawberries through the food processor or press them through a fine mesh strainer to create a dust. Measure out ¼ cup, and set aside.

In the cold bowl, pour in the cold...

In the cold bowl, pour in the cold whipping cream. Add the powdered sugar, freeze-dried strawberry dust, vanilla extract and salt.

Using a hand mixer, whip the ingredients together...

Using a hand mixer, whip the ingredients together until they become fluffy and light.

Keep cold, and enjoy with your favorite baked...

Keep cold, and enjoy with your favorite baked goods!

This Sugar-free Whipped Cream is so easy to make! By simply adding 1 ingredient, you can have keto and low carb whipped cream that can last in the fridge for up to 3-4 days! So much better than anything you can buy in a store! Easy and delicious recipe!

How to Make Keto Stabilized Whipped Cream

allulose

gelatin

water

tsp xanthan gum

Place the gelatin and cold water in a microwave-safe bowl. Let stand for two minutes.

Place gelatin in a double boiler or microwave for a 10-sec interval until all the gelatin granules are dissolved.

Set aside to cool but not set. This is very important. Take note that the gelatin is completely dissolved - no visible gelatin granules and no cloud. If you have any foam on top skim it out with a spoon. Otherwise, piping the whipped cream will be an issue later.

Pour the whipped cream into a mixer bowl with the sweetener and vanilla.

Once the cream has reached between soft and stiff peaks - add a tablespoon or two of whipped cream to the gelatin to equalize the temperature. (This is called tempering the gelatin)

Now pour the gelatin mixture into the mixer bowl and continue to whip.

Do not overbeat at this point. You will see the cream will hold stiff peaks.

This whipped cream can be used immediately.

I have never heard of stabilized whipped cream. Mine always deflates. Thanks - this worked perfectly.

Quick and easy caramel or butterscotch sauce made right in the microwave, with only 3 ingredients in 5 minutes.

Easy Microwave Caramel or Butterscotch Sauce

Butter

Cup Heavy Cream ((1/2 Cup and 1/4 Cup, Seperated))

Cup Dark Brown Sugar

Microwave butter covered with kitchen towel in glass measuring cup or bowl. Melt for 45 seconds - 1 minute.

Carefully remove hot glass measuring cup from microwave with kitchen mitts.

Add brown sugar and mix well with whisk.

Add 1/2 cup of heavy cream and mix well with whisk.

Place back in microwave covered for 1 - 2 minutes.

Carefully remove hot glass measuring cup from microwave with kitchen mitts

Add 1/4 cup of heavy cream and mix well with whisk

Cool completely and pour into glass mason jar.

Cover and chill in refrigerator overnight.

Next day, remove and mix well. Keep stored and chilled in the refrigerator.

Maple bourbon whipped cream is lightly sweetened with a hint vanilla and oak. A tasty compliment to all of your favorite fall desserts.

Maple Bourbon Whipped Cream

whipping cream whipping cream

maple syrup

bourbon

Combine the maple syrup, bourbon, and cream in the bowl of your stand mixer.

Using the whisk attachment, beat the cream on medium to medium-high until soft peaks form. About 3 - 5 minutes.

The result should be light and fluffy, with subtle maple flavor and a hint of vanilla and oak.

A rich and creamy dessert that needs just a few ingredients plus no special equipment. Heavy cream and sweetened condensed milk is the base of the dessert while the spicy cinnamon, vanilla, and flavored vodka give it the flavor. A real special treat for the family.

Sinfully Delicious Cinnamon Ice Cream No-churn

14 oz. sweetened condensed milk (NOT evaporated milk.)

heavy whipping cream (very cold)

Vanilla extract

Tablespoon Cinnamon spice (add

vodka

Chill the bowl and beaters 15 minutes before whipping the cream. I just stick them both in the freezer.

Mix the sweetened condensed milk, flavored vodka, cinnamon, and vanilla in a bowl and put in freezer.

Whip the cream in the chilled bowl with the chilled beater until you get stiff peaks.

Using the same beaters slightly whip the chilled condensed milk mixture.

Fold the whipped cream into the milk /cinnamon mixture until mixed. Don&#x27;t stir. Fold. You don&#x27;t want to over mix, it will deflate the ice cream.

Put in containers and freeze for at least 6 hours.

Take out of freezer 15 minutes before freezing.

Makes about 2 quarts ice cream.

I love the Cinnamon flavor, very unique and this ICe Cream sounds easy to make and awesome to eat too.

Wow, I had no idea there were different types of cinnamon! You learn something new everyday, right? :) Marisa, this ice cream fantastic. And a total win that it's no churn. Perfect for fall and the holidays.

Love anything cinnamon spiced lately. This looks like a real treat for the season. I must give this recipe a try soon. My family will love it too.

I love no churn ice cream! It's so simple and yet so creamy and delicious. I've never had cinnamon ice cream before but I think that needs to change!

I've never had cinnamon ice cream before but I love cinnamon so I will have to try this! It was interesting to read about the differences between various types of cinnamon too, I had no idea there were that many kinds!

As a food blogger, I'm a little embarrassed to say that I didn't know there were that many different types of cinnamon! As for this ice cream, normally I only crave ice cream in the summer, but when the flavour is cinnamon, that definitely has a strong fall vibe! Looks delicious!

The fact that this creamy cinnamon ice cream has been said to taste like cinnamon teddy grahams is enough of a reason for me to make this - those were my favorite as a child! This ice cream is so creamy and delicious -looking. Glad I have some cassia cinnamon on hand to use in it.

Cinnamon plays a supporting role so often, so it's really wonderful to see it get a to be the star here.  The idea of serving it with apple pie sounds amazing too - I mean, what a perfect way to tie all of those flavours together! Love it!

Oh my goodness - you had me daydreaming as I read, imagining all the ways to serve this delicious ice cream! I agree - summer ice cream cones are a slam dunk. But really, what got me was your suggestion of it melting over warm, autumn apple pies and cobblers ... and especially that Slow Cooker Polenta Cake With Caramelized Pears! I'm always a fan of those types of desserts being served "a la mode" - and the cinnamon spice in this particular ice cream would highlight the autumn flavors so much better than regular vanilla! Brilliant!

In love with this ice cream! Probably because I love snickerdoodle cookies so much. I love the tips about which cinnamon to use. I just used what I had at home, but I'm excited to try it again with another kind. Thanks for the recipe and tips!

Cinnamon is probably my favorite flavor.  I have it steamed into my lattes when Im in the mood for a special treat.  This ice cream sounds devine.  I think it will be perfect on apple pie, another cinnamon favorite of mine.  I had no idea there where that many types of cinnamon, very interesting.  Thanks for sharing such a great recipe!

Ohhh I see where the "Sinful" part comes in. The VODKA ;)
I love that idea. I'm head over heels for cinnamon ice cream anyway, let alone with a little sumthin' extra. Love crushing cinnamon cookies into it, too. I've used the bears before! They're really perfect for that cookie crunch.

Golden Oreos and strawberry Jell-O come together in this sweet, crunchy topping that’s just like the nostalgic ice cream bar coating you love.

Crunchy Strawberries

Golden Oreos

melted butter

(3 oz) package of strawberry Jell-O

Prep

Turn your oven on and set it to 350°F. Smash up the Golden Oreos (don’t remove the cream) until they’re crumbly using either a food processor or by sealing them in a bag and going at it with something heavy like a mallet or a rolling pin.

Toss the cookie crumbs into a medium bowl, add in the Jell-O powder and the melted butter. Stir everything together until it’s blended.

Bake

Spread the mixture onto a baking sheet that’s either greased or lined. Pop it in the oven and bake for 8 minutes.

Cool

Take it out of the oven and leave it alone until it’s all cooled down.

Quick and easy chocolate eclair crunch topping is no bake and has only 2 ingredients. Perfect dessert crumbles for ice cream, cake, cupcakes and cheesecake.

Chocolate Eclair Crunch Topping

Chocolate Sugar Wafers

Vanilla Creme Filled Cookies (Golden Oreos, Double Stuffed is Best)

Process or blend each ingredient individually. Blend until you see a chunky crumbled consistency. Do not over blend or process, to prevent a very fine or flour like mixture. You want to see some crumble chunks.  

Top 17 dessert topping recipes from across the web

The most viewed dessert topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Salted Caramel Sauce

Salted Caramel Sauce

Stolen Granola

Homemade Pineapple Ice Cream Toppin...

The Best Ever Blueberry Filling

Strawberry Syrup Dessert Topping

Cranberry Whipped Cream

Easy Homemade Hot Fudge Sauce

Devonshire Cream (Homemade Clotted ...

Meyer Lemon Curd

Strawberry Whipped Cream

How to Make Keto Stabilized Whipped...

Easy Microwave Caramel or Buttersco...

Maple Bourbon Whipped Cream

Sinfully Delicious Cinnamon Ice Cre...

Crunchy Strawberries

Chocolate Eclair Crunch Topping

Top 17 dessert topping recipes from across the web

The most viewed dessert topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salted Caramel Sauce

Salted Caramel Sauce

Stolen Granola

Homemade Pineapple Ice Cream Toppin...

The Best Ever Blueberry Filling

Strawberry Syrup Dessert Topping

Cranberry Whipped Cream

Easy Homemade Hot Fudge Sauce

Devonshire Cream (Homemade Clotted ...

Meyer Lemon Curd

Strawberry Whipped Cream

How to Make Keto Stabilized Whipped...

Easy Microwave Caramel or Buttersco...

Maple Bourbon Whipped Cream

Sinfully Delicious Cinnamon Ice Cre...

Crunchy Strawberries

Chocolate Eclair Crunch Topping

The most viewed dessert topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine