Caramel cream for thick cake

Step-by-step cooking

1. Step 1:

   

   Products needed to make Caramel cream for cake.

2. Step 2:

   

   To prepare caramel cream, take a small saucepan with a thick bottom (I have it made of steel). Pour sugar into it and let it melt completely over medium heat. The sugar will begin to caramelize and acquire a nice brown color.

3. Step 3:

   

   At the same stage, we will heat the cream in a microwave oven (at a power of 700 W, 1.5 min.). If you do not use a microwave oven, you can do it on the stove, over low heat, stirring the cream continuously. Important: The cream must be hot, otherwise, when combining cold cream with hot sugar, you will get a large hard candy. But it's not scary, because then, in the end, the sugar will melt anyway.

4. Step 4:

   

   Pour hot cream in a thin stream into brown sugar and mix until smooth. Small pieces of hardened sugar may form, but it does not matter - during the boiling process, the sugar will melt in the cream, with intensive stirring. Cook until smooth, but not for long, until a light thickening of the mass.

6. Step 5:

   

   Remove from the heat and pour the resulting caramel sauce into another bowl so that it cools down faster. For insurance, we filter the caramel sauce. It will take no more than a minute of your time, and the result is worth it - the cream will turn out homogeneous, without grains. The sauce is cooled in the refrigerator.

7. Step 6:

   

   After cooling, the sauce should be neither liquid nor too thick. Approximately as shown in the photo.

8. Step 7:

   

   Then beat the well-softened butter (aged at room temperature) in another bowl or in a blender glass for 5 minutes. The whipped butter becomes lush and brilliantly beautiful. Now add to it a well-cooled caramel sauce in the refrigerator a little: about 1 teaspoon each. After each spoonful, beat the cream well. Caramel cream turns out lush. We cool it in the refrigerator and use it for its intended purpose. Bon appetit!