Caramel White Chocolate Whipped Cream Frosting

I developed this frosting because I hate heavy sugary frostings. I love whipped cream on cake but the problem with frosting a cake with whipped cream is that it either soaks into the cake or breaks. This seemed to stabilize pretty well.I frosted a Red Velvet Cake with this and it made such an interesting color combination.

• Ready In: 3 hrs 30 mins
• Serves: 12

Ingredients

• 1 (14 ounce) can  eagle brand sweetened condensed milk, caramelized
• 1⁄3 cup white chocolate chips
• 2  cups heavy cream or 2  cups  whipping cream
• 1  dash salt
• 1  teaspoon vanilla

Directions

1. You can caramelize the milk any way you like.
2. There are several recipes on this site.
3. I cook the un-opened can of Eagle Brand Milk in my deep slow cooker filled with water almost to the top.
4. Cook on high setting 3-4 hours.
5. Mine cooks hot and was done in 3 hours.
6. LET COOL COMPLETELY!
7. In a small microwaveable bowl melt the White Chocolate Chips.
8. Mix the caramel into the melted White Chocolate, add salt.
9. Whip the cream in a large chilled bowl with chilled beater until very thick.
10. Don't allow it to Break.
11. Stir in Vanilla.
12. Add a 1/4 of the whipped cream to the caramel/chocolate mixture to lighten.
13. Add this mixture back to the whipped cream and whip till well blended and thick enough to spread.
14. Fill and frost layer cake.
15. I am sure this would be good on almost any cake variety.