Don’t overbeat. Once you add the caramel sauce, keep a close eye on the consistency of the cream. It’s easy to overbeat it and end up with butter instead of whipped cream!Don’t let the cream sit out before whipping. It should be as cold as possible. Place beaters and bowl in the freezer for 15 to 30 minutes before whipping. Cold cream and equipment will help the whipped cream hold its shape.A quarter teaspoon of vanilla extract can be used, if desired. I don’t recommend more than that...
