Edd Kimber's Whipped Salted Caramel

Ingredients

• 200 g Granulated sugar (for a dry caramel)
• 200 ml Heavy cream (heated to a simmer; divided into two additions)
• 50 g Unsalted butter (cubed)
• 0.5 tsp Sea salt (or to taste)

Steps

1. 1

   Place the sugar in a stainless steel saucepan (avoid non-stick pans so you can accurately judge the color) over medium heat to create a dry caramel.

2. 2

   While the sugar is caramelizing, place the heavy cream in a separate small saucepan and bring it to a simmer. Heating the cream is essential to prevent the caramel from seizing and forming lumps.

3. 3

   Stir the sugar occasionally with a heatproof spatula to encourage even browning. If lumps form, do not worry; they will melt as the sugar continues to heat.

4. 4

   Continue cooking the sugar until it reaches a deep golden brown color, similar to an old copper penny.

5. 5

   Add the butter and sea salt to the caramelized sugar. Mix briefly until the butter has completely melted into the caramel.

6. 6

   Add half of the warmed cream to the pan. Be careful, as the mixture will bubble up vigorously and create a lot of steam.

7. 7

   Once the bubbling subsides, add the remaining half of the cream and stir until you have a smooth, uniform caramel sauce.

8. 8

   Transfer the caramel to a bowl (or a lined sheet pan to speed up cooling) and let it cool. Place it in the refrigerator for approximately 4 hours.

9. 9

   Check the texture: the caramel should be cold, soft, and spreadable, but not so stiff that it is hard to move. If it is too firm, let it sit at room temperature for a few minutes.

10. 10

    Using a hand mixer or stand mixer, whip the chilled caramel until it becomes light, aerated, and reaches the texture of a soft buttercream.

Notes

If the caramel feels too loose after whipping, it may still be too warm. Chill the bowl in the refrigerator for 30 minutes and then re-whip. For a stronger flavor, don't be afraid to take the sugar to a very dark amber color before adding the cream.

Nutrition per serving

• dessert
• caramel
• baking tips
• cake filling
• vegetarian
• gluten-free
• frosting