Whipped Caramel Cream



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.