Whipped Caramel Delight

We really liked this cream, I hope you will like it too. Delicate, light, airy caramel cream or as it is also called “Whipped Caramel”. Very versatile! Perfect for layering cakes, for filling all kinds of pastries, donuts, and tubes. Good as a stand-alone dessert.
cook time: 13h
Miles Denholm
Whipped Caramel Delight

Nutrition Facts (per serving)

348
Calories
16g
Fat
36g
Carbs
2g
Protein

Ingredients (1 portion)

Basic:

Salt 2 g
Sugar 165 g
Butter 30 g
Water 18 ml
Vanillin to taste
Gelatin 3 g
Cream 270 g

Recipe instructions

Step 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 82% fat. Gelatin and water for soaking it. Vanillin, salt, sugar.

Step 2

Step 2
I combine the gelatin with water, mix it and leave it aside to swell.

Step 3

Step 3
I combine the cream with butter and heat it until hot.

Step 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.

Step 5

Step 5
All sugar crystals have dissolved, the color is amber. The fire can be reduced slightly.

Step 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!!!

Step 7

Step 7
When the dry caramel has completely combined with the liquid, remove from heat.

Step 8

Step 8
I add salt and vanilla...

Step 9

Step 9
I strain through a sieve.

Step 10

Step 10
When the mass has cooled slightly (up to 70 degrees), add the swollen gelatin.

Step 11

Step 11
I punch it with an immersion blender.

Step 12

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

Step 13

Step 13
After time, the caramel will be dense and glossy!!!

Step 14

Step 14
Beat with a blender for 3-4 minutes until fluffy and fluffy. 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.

Step 15

Step 15
And this is the final cream!!!! Pleasant, delicate color, homogeneous structure! Works well after freezing!

Step 16

Step 16
Ready to eat :) Just as good as a stand-alone dessert! Have a great mood everyone!!

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