London-Style Whipped Caramel

Ingredients

• 500 g Superfine sugar
• 300 g Heavy cream (Heated; it should be hot but not boiling.)
• 350 g Unsalted butter (Softened; the source also indicates approximately 3 sticks plus 1 tbsp.)
• 6 g Fine sea salt

Steps

1. 1

   Place the sugar in a heavy-bottomed saucepan and heat over medium heat. Let it melt gradually without rushing the process, until it reaches a dark amber color. Do not remove it when it is only lightly golden: the darker color provides the intense flavor and characteristic golden color of whipped caramel.

2. 2

   Heat the cream separately until very hot, but do not let it boil.

3. 3

   Slowly pour the hot cream over the caramel while whisking continuously. The mixture will bubble very vigorously, so add the cream in several additions and carefully to avoid splashes.

4. 4

   Continue whisking until the caramel is completely smooth and the cream is fully incorporated.

5. 5

   Allow the caramel to cool slightly until it is warm, not very hot or steaming.

6. 6

   Add the softened butter in 4 or 5 additions. Beat well after each addition until fully incorporated before adding the next.

7. 7

   Continue beating until the mixture is glossy, smooth, and an intense golden caramel color.

8. 8

   Add the fine sea salt and beat until evenly distributed.

9. 9

   Transfer the caramel to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.

10. 10

    Refrigerate for at least 4 hours; preferably, chill it overnight so it can fully stabilize.

11. 11

    Place the chilled caramel in the bowl of a stand mixer or use a hand mixer. Beat at medium-high speed for 3 to 5 minutes, until light, fluffy, stable, and golden.

12. 12

    Use the whipped caramel to fill or decorate the cake. Its stable texture allows you to pipe rosettes that hold their shape.

Notes

Yields approximately 1.2 kg, enough for a large 5-layer London cake with 4 layers of caramel. Be very careful when adding the cream to the caramel, as the mixture produces intense bubbling and steam. Keep the caramel refrigerated until ready to whip and use.

Nutrition per serving

• filling
• frosting
• cake
• caramel
• whipped
• refrigerated
• vegetarian
• gluten-free