Whipped Caramel Cream

Step-by-step preparation

Cooking time: 13 hr

1. STEP 1

   

   Delicate, light, airy caramel cream is obtained according to this recipe. Very similar to boiled condensed milk. Universal, perfect for layering a cake, filling all kinds of pastries, straws, donuts. Works well after freezing. Delicious as a stand-alone dessert. Ingredients you will need: Cream with a fat content of at least 30%. Butter with a fat content of 82%. Gelatin and water for soaking it. Vanillin, salt, sugar.

2. STEP 2

   

   I combine the gelatin with water, mix it and leave it aside to swell.

3. STEP 3

   

   I combine the cream with butter and heat it until hot.

4. STEP 4

   

   Pour sugar into a thick-bottomed saucepan and heat until amber in color over medium heat. Without interfering, but simply rolling from side to side. Important!!! Do not over-expose the sugar, otherwise the cream will taste bitter.

5. STEP 5

   

   All sugar crystals have dissolved, the color is amber. The fire can be reduced slightly.

6. STEP 6

   

   Pour in the HOT cream and butter and stir until smooth without removing from the heat. The mixture may boil, seethe, be careful not to get burned!!!

7. STEP 7

   

   When the dry caramel has completely combined with the liquid, remove from heat.

8. STEP 8

   

   I add salt and vanilla...

9. STEP 9

   

   I strain through a sieve.

10. STEP 10

    

    When the mass has cooled slightly (up to 70 degrees), add the swollen gelatin.

11. STEP 11

    

    I punch it with an immersion blender.

12. STEP 12

    

    I cover it with film and put it in the refrigerator for 12 hours to stabilize!

13. STEP 13

    

    After time, the caramel will be dense and glossy!!!

14. STEP 14

    

    I beat with a blender for 3-4 minutes until fluffy and airy. At this stage, you can adjust the sweetness, thickness, volume of the cream by adding additional cream with a fat content of at least 30% and beat well with a mixer again.

15. STEP 15

    

    And this is the end result of the cream!!!! Pleasant, delicate color, homogeneous structure! Behaves well after freezing!

16. STEP 16

    

    Ready to eat:) Just as good as a stand-alone dessert! Have a great mood everyone!!