Whipped Caramel Cream

Cooking method

1. Step 1:

   

   This recipe gives you a tender, light, airy caramel cream, very much like dulce de leche. It's versatile—wonderful for layering cakes and filling all kinds of pastries, cream horns, and donuts. It holds up well after freezing and is delicious on its own as a dessert. What you'll need: Cream with at least 30% fat. Butter with 82% fat. Gelatin and water to bloom it. Vanillin, salt, and sugar.

2. Step 2:

   

   Combine the gelatin with the water, stir, and set it aside to bloom.

3. Step 3:

   

   Combine the cream with the butter and heat until hot.

4. Step 4:

   

   Pour the sugar into a heavy-bottomed saucepan and melt it to an amber color over medium heat—don't stir it, just swirl the pan from side to side. Important! Don't take the sugar too far, or the cream will turn bitter.

5. Step 5:

   

   All the sugar crystals have dissolved and the color is amber. You can lower the heat a little now.

6. Step 6:

   

   Pour in the HOT cream-and-butter mixture and, keeping it on the heat, stir until smooth. The mixture may bubble and sputter—be careful not to burn yourself!

7. Step 7:

   

   Once the caramel is completely combined with the liquid, take it off the heat.

8. Step 8:

   

   Add the salt and vanillin...

9. Step 9:

   

   Strain through a sieve.

10. Step 10:

    

    Once the mixture cools slightly (to about 160°F / 70°C), add the bloomed gelatin.

11. Step 11:

    

    Blend it smooth with an immersion blender.

12. Step 12:

    

    Cover with plastic wrap pressed against the surface and refrigerate for 12 hours to set.

13. Step 13:

    

    After that time, the caramel will be firm and glossy!

14. Step 14:

    

    Whip with a blender for 3–4 minutes until fluffy and airy. At this point you can adjust the sweetness, thickness, and volume by adding more cream (at least 30% fat) and whipping it well again with a mixer.

15. Step 15:

    

    And here's the finished cream! A lovely, delicate color and a smooth, even texture. It holds up well after freezing!

16. Step 16:

    

    Ready to use :) It's just as good on its own as a dessert! Wishing everyone a wonderful day!