• For best results, chill a metal or glass bowl in the refrigerator for 30 minutes or freezer for 15 minutes.
• For stabilized whipped cream: Quickly whisk the dry pudding mix in the bowl to remove any clumps.

  Add the heavy cream and mix with a hand mixer or stand mixer on medium to medium-high speed until it starts to thicken.

  Add the rest of the ingredients and whip until it reaches your desired consistency (See Notes).
• For regular whipped cream: Place the heavy cream, caramel sauce, vanilla, and salt in the chilled bowl.

  Mix on medium to medium-high speed until it reaches your desired consistency, about 3-6 minutes.
• Use immediately.

Storage

• Whipped cream is best served immediately.

  Stabilized whipped cream needs to be spread or piped right away. It will keep its shape on your dessert for 24-48 hours.

  If you store stabilized caramel whipped cream in a bowl to use later, it will deflate when stirred. However, you can rewhip it and it will hold its shape again when it's piped or spread. I've done this up to 2-3 days later and it works great.

  Store leftovers in an airtight container in the refrigerator for one day. If it becomes runny after a few hours or overnight, briefly whisk or whip it until it becomes fluffy and creamy again. Be careful not to overwhip it.

Freezing

• Freeze whipped cream in a freezer-safe container and thaw it in the refrigerator. If it separates, whisk or whip it back together again.

  You can also freeze individual dollops of whipped cream. Spoon or pipe mounds of whipped cream onto a plate or baking sheet lined with foil. Freeze until firm. Transfer the frozen dollops to a freezer bag.

  Serve frozen dollops on hot drinks or place them on a piece of dessert and let it sit for 10-15 minutes at room temperature or until thawed.