Great question! Zoë used a rose tip for this design. Happy baking!

Simply gorgeous! What piping tip did you use for the decoration on top?

Hi Tory, please be sure to use the full recipe at the bottom of the post! This recipe was recently updated as Zoe was testing the cookie recipe for her upcoming book, and we forgot to update the text in the blog post itself. Thank you so much for letting us know about the discrepancy. It’s been updated now. Happy baking!

I too had a bit of trouble with the Caramel whipped cream. I did get it to work though! It just took a long time to whip. I had to whip it about halfway. Then stuck it in the fridge for a few hours and finished whipping. I think it has to do with the sugar.

The second time I made my Caramel and whip cream separate and for me it helped a lot. I whipped the plain cream (with a bit of milk powder for stabilization) to about 60% whipped. Then I add my pre made and cooled caramel (one cup sugar, 1/4 water and a little over cup of cream) to my whipped cream. I will note when I added my Caramel my cream wasn’t fully whipped it was at about 60% and then I finished whipping/ incorporating the Caramel.

My cookies I added less milk because I was using home ground sifted flour and 1/3 cup milk made to a wet dough and even after refrigerating it was too sticky. In later batches I only needed about 3TBS of milk with my flour it gave the right dough consistency.

I didn’t add any sugar to my coffee whipped topping because the cookies and caramel were enough sugar for me:)

Let that Caramel get dark (like in the picture)! My first time I was afraid to let it let it burn and the Carmel came out a light blond. It was delicious but once all the cream was added it ended up tasting like extremely sweet whip cream you could hardly taste the Carmel flavor. The second batch I let get dark. I almost thought it was to dark like it was really bitter but once it’s mixed with the cream its soooooo good!

This was an experience! Thanks for this recipe Zoe! It was fun! I’ll defiantly be trying more of yours‍

Hi Fathia, so sorry you struggled with the caramel cream. There are a few things that could have contributed to the issue: Not letting caramel cook long enough. Make sure the caramel is cooked until it’s smoking and a deep amber color. If it’s undercooked, you’re essentially adding a lot more liquid, which will make it difficult to whip properly. You also need to make sure the caramel is absolutely cold before adding. The other thing is, every mixer is different, so you may need to turn up the speed a bit to medium-high to get the desired effect. I hope this helps if you do decide to try again!

I’m not too sure what the issue is. I never deviate from the recipe and measure things exactly and used your IG videos as guidance for colouring of the caramel etc.

Anyway, only posting this review to say don’t be me! Don’t make this for a birthday/event on the first attempt. Try it first on your own time to see if the recipe works out for you the way it should.

Hi Kathy,

This is amazing info, thank you so much for letting me know. I will try the recipe in a plastic bowl and see if I have the same reaction.

Thanks! Zoë