Whipped Caramel Cream

Step-by-step cooking

1. Step 1:

   

   A delicate, light, airy caramel cream is obtained according to this recipe. Very similar to boiled condensed milk. Versatile, perfect for cake layering, filling all kinds of cakes, straw, donuts. Behaves well after freezing. Delicious as an independent 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:

   

   Combine gelatin with water, mix it and leave it aside for swelling.

3. Step 3:

   

   Cream is combined with butter and heated to a hot state.

4. Step 4:

   

   Pour sugar into a saucepan with a thick bottom and heat it to amber color over medium heat. Not interfering, but simply rolling from side to side. Important!!! do not overdo the sugar, otherwise the cream will be bitter.

5. Step 5:

   

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

6. Step 6:

   

   Pour HOT cream with butter and stir without removing from the heat until smooth. The mass can boil, boil, be careful not to get burned!!!

7. Step 7:

   

   When the dry caramel is completely combined with the liquid, I remove it from the heat.

8. Step 8:

   

   Add salt and vanilla...

10. Step 9:

    

    Filter through a sieve.

11. Step 10:

    

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

12. Step 11:

    

    I punch with an immersion blender.

13. Step 12:

    

    I close the film in contact and put it in the refrigerator for 12 hours to stabilize!

14. Step 13:

    

    After the time has passed, the caramel will be dense, glossy!!!

15. Step 14:

    

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

16. Step 15:

    

    And this is the cream you get in the end!!!!Pleasant, delicate color, uniform structure! Behaves well after freezing!

17. Step 16:

    

    Ready to eat:) Just as good as an independent dessert! Everyone has a wonderful mood!!