This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
There are very few days when I don’t crave a frappuccino. As a Starbucks fanatic, I’m well acquainted with their endless menu of blended beverages and have even made some of my own Starbucks copycat recipes. After the success of my Homemade Starbucks Frappuccinos and Starbucks Secret Menu Frappuccinos, I have been inundated with requests for a classic Caramel Frappuccino. Lo and behold, Starbucks just released their new Ultra Caramel Frappuccino so I’m here to boldly conquer their newest addition.
What is a Frappuccino?
A frappuccino, trademarked by Starbucks, is a blended drink that’s perfect for hot summer days…or if you’re like me, all 365 days of the year. They commonly have a coffee or cream base that’s blended with ice and topped with a generous dollop of whipped cream. Frappuccinos can also be called frappes. These beloved drinks may come with less-than-beloved ingredients such as rich, complex syrups. My homemade recipes use ingredients you can easily find in your cupboard.
The Ultra Caramel Frappuccino and Cold Brew Mocha Whipped Cream
The Ultra Caramel Frappuccino goes heavy handed on the caramel and for a good reason. As you may have guessed from my Best Ever Blondies, I have an insatiable fondness for caramel. It is no wonder that I love a good Caramel Frappuccino. The Ultra Caramel Frappuccino includes five layers packed with sweet white chocolate, mocha cold brew, whipped cream, caramel sauce, blended caramel coffee, more cold brew whipped cream and a final layer of caramel sauce.
Creating the Caramel Sauce
Let’s start with the main event. This Frappuccino has an amazing caramel flavor, and it is simple to make my Signature Caramel Sauce to boot. In a medium heavy-bottomed saucepan, heat the water and sugar over medium heat. Whisk constantly until the sugar has dissolved and the mixture starts to bubble, then turn the heat to high and bring to a boil. Once boiling, you can stop stirring and watch as your mixture transforms into a beautiful amber color – taking somewhere between 8-12 minutes. Once you’ve achieved that pretty gold color, carefully and slowly whisk in the heavy cream and the mixture will bubble. Mix in the butter, one cube at a time until everything is incorporated then remove your pan from the heat. Now you have my signature caramel recipe for a truly Ultra Caramel Frappuccino.
Get more Starbucks Copycat recipes:
Try These Recipes!
Watch The Recipe Video!
Starbucks Ultra Caramel Frappuccino
Ingredients
- 1/2 cup (4floz/115ml) milk
- 1/2 cup (4floz/115ml) strongly brewed coffee
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 tablespoons caramel sauce
- 14 ice cubes
Cold Brew Mocha Whipped Cream
- 1/2 cup (4floz/115ml) heavy whipping cream
- 1/4 cup cup (1 1/2/43g) white chocolate , melted
- 2 tablespoons strongly brewed coffee
- 1 tablespoon caramel sauce
Instructions
Mocha Whipped Cream
- Using a hand mixer or stand mixer whip the cream until soft peaks form.
- Add in the melted white chocolate, coffee and caramel sauce and continue mixing until stiff peaks form. Taste and transfer to a piping bag fitted with a large piping nozzle and place in the fridge until needed.
Caramel Frappuccino
- In a high power blender, combine milk, sugar, coffee, caramel sauce, vanilla and ice cubes. Blend on a high speed until thick and smooth.
Assembling the Ultra Caramel Frappucino
- In a large glass pipe a big swirl of the mocha whipped cream.
- Drizzle in about 1/2 tablespoon caramel sauce over the cream.
- Pour over the Frappucino mix until it almost reaches the top of the glass.
- Pipe another big swirl of mocha cream on top followed by even more caramel sauce. Grab a straw and enjoy!!
Hello from sunny Wexford.
I always found it difficult to get the texture right when making frappe. It seems the ice eventually starts floating on the mixture.
I did a little bit of research and learned that S*arbucks use a simple syrup with Xanthan gum as an emulsifier. Couple of squeezes and it totally changes the consistency of the frappe.
Absolute game changer.
Love this recipe. You’re really helping me get through the madness of this quarantine and I’m baking like a pro!
Hi Gemma! “HELP” I really hope you get this & I get your response. I’m not good at mixing things. When I mixed the heavy whipping cream, it formed peaks & I stopped. All good! When I put in the 1/4 c white choc, 2 Tbsp coffee & 1 Tbsp caramel sauce all heck broke loose. It was like the melted chocolate hardened up & when I stopped whipping everything, it was all just chunky & liquidy. I don’t even know where the liquid came from? I used the amount of coffee like you said. Can you please tell me… Read more »
Hi Gemma
I love your Frappuccino recipes.
Can I use espresso instant coffee powder here?
Thanks!
Hi Gemma! I hope you’re doing well! I need to know if I can use milk chocolate instead of white chocolate for this recipe? Thankyou
Hi Gemma,
We have a coffee maker, but no coffee press. Can you please tell me how to prepare the cold brew coffee for this recipe? & are the measurements for the mocha whipped cream enough for topping the frappe or should I whip that up separate?
Thanks 😊
Hello Gemma
Please advise how to keep the caramel in pouring consistency?
I stored some in the fridge from another one of your recipes, and I then melted it for a few seconds in the microwave, but it became hard as I added it to the cream? For the whipped cream I just beat it again to combine but to pour I couldn’t come right.
I heard you can add lemon juice to keep it liquid?
Please advise
Thank you
Hello, I really love this. I had a problem with my whipped cream. I did use heavy whipping cream and it all whipped up nice until I added my caramel, then it all separated and fell apart. I was so sad because that’s the most important part. I think what happened is that my caramel was not cool enough, but I’m not sure. I will try again and maybe not add the caramel to the cream, but drizzle it on top.
I love your Recipe, it’s very well detailed and explained super clearly
Dear Gemma,
I Have A Question, Can I Use Whipping Cream (33% Fat) Because I Don’t Have Heavy Whipping Cream In My Local Store. Can I Also Use Whipping Cream In Your Ice Cream Recipes Because I Really Want To Make These Recipies?
I was wondering if I could make this without the coffee if so would I have to replace the coffee with anything??