In a small saucepan:
1/2 cup (125 grams) granulated sugar
1 tablespoon of water
Pinch of salt
In a cup:
1 cup heavy cream, slightly warmed
On a plate:
4 tablespoons butter
On the sidelines:
1 cup heavy cream
1
In the saucepan, cook the ingredients over medium-low heat until the sugar has melted and become medium brown in color.
2
Remove the saucepan from the heat and slowly pour in the warmed cream. It will bubble and rise but just keep stirring.
3
Place the saucepan over low heat and whisk in the butter, one pat at a time. Once fully incorporated, remove from heat.
4
Pour the caramel into a large bowl and add in the second cup of cream. Cover and refrigerate overnight.
5
When ready to assemble, whip the caramel cream the same way you would when making homemade whipped cream- to stiff peaks. Use just the same as frosting.