Thick caramel cream for cake

Name: Thick caramel cream for cake
Total time: 50 min
Yield: 10
Ingredients: 300 ml Cream; 200 g Sugar; 150 g Butter; to taste Vanilla

A fragrant and delicious cream alternative for homemade cakes. Try. Making this cream is not difficult, and it is also very interesting: moments from childhood come to mind, associated with attempts to make caramel or lollipops at home. The main thing is to be patient and do everything in an organized manner, quickly, so that the caramel does not burn and mixes evenly with other ingredients, forming a high-quality homogeneous cream. For this dessert, it is better to use thick, heavy cream, then the cream will turn out thick and will hold its shape well. This is important for those housewives who like to decorate the surface of the cake with various curls, flowers and other patterns that should not spread on the finished cake. If you do not plan to decorate a cake with such beauty, but will use caramel cream only as a filling, then you can use cream with a lower fat content. And one more important point - the cream turns out to be quite sweet, so I suggest layering unsweetened or slightly sweet cake layers with it. As an example, such cream is suitable for a Napoleon type cake. By the way, the cream can also be used as an independent dessert, spreading it on store-bought cookies, for example. In any case, I wish you to enjoy preparing and tasting this wonderful dessert!

371

16453

Evelyn Hernandez

Recipe author

Calories

280kcal

Protein

1g

Fat

18g

Carbs

21g

*Nutrition per serving

Ingredients

Servings: 10

300ml

200g

150g

to taste

Step-by-step preparation

Cooking time: 50 mins

STEP 1
Ingredients needed to make caramel cream for the cake.
STEP 2
To prepare the caramel cream, take a small saucepan with a thick bottom (I have a steel one). Pour sugar into it and let it melt completely over medium heat. The sugar will begin to caramelize and turn a nice brown color.
STEP 3
At the same stage, heat the cream in the microwave (at a power of 700 W, 1.5 minutes). If you do not use a microwave, you can do this on the stove over low heat, stirring the cream continuously. Important: The cream must be hot, otherwise, when you combine cold cream with hot sugar, you will end up with a large, hard candy. But this is not scary, because then, in the end, the sugar will melt anyway.
STEP 4
Pour the hot cream into the brown sugar in a thin stream and stir until smooth. Small pieces of hardened sugar may form, but this is not a problem - during the boiling process, the sugar will melt into the cream, with vigorous stirring. Cook until smooth, but not for long, until the mass thickens slightly.
STEP 5
Remove from heat and pour the resulting caramel sauce into another bowl so that it cools faster. To be on the safe side, strain the caramel sauce. It will take no more than a minute of your time, but the result is worth it - the cream will be homogeneous, without grains. Cool the sauce in the refrigerator.
STEP 6
After cooling, the sauce should be neither liquid nor too thick. Approximately as shown in the photo.
STEP 7
Then beat the well-softened butter (kept at room temperature) in another bowl or in a blender glass for 5 minutes. The whipped butter becomes fluffy and brilliantly beautiful. Now add caramel sauce, well chilled in the refrigerator, little by little: approximately 1 teaspoon at a time. After each spoon, beat the cream well. The caramel cream turns out fluffy. Cool it in the refrigerator and use it for its intended purpose. Bon appetit!

Comments on the recipe

ZHANNA_

28.11.2023

4.9

Interesting recipe, I'll try it. I like a similar thick cream for Charlotte cake. Milk is used instead of cream.

ReveRita

28.11.2023

4.7

Caramel cream is not only an excellent solution for cakes, but also an amazingly delicious dessert! It's impossible to break away! I've made it more than once. This time I didn’t have cream, so I settled on making the custard base. Thank you very much for the super recipe!!