Whipped Salted Caramel Filling


  • I made this whipped salted caramel filling last week to fill some doughnuts and thought it would be a great one to share for filling and icing cakes.  I’ve doubled the recipe which should give you enough for filling/ decorating an 8″ cake.  You could also keep aside some of the caramel before whipping to drizzle between layers for an extra caramel hit (you can’t melt it after it’s whipped).

  • Whipped salted caramel filling
  • 1 1/2 cup  sugar
  • 1/2 cup water
  • 1 cup cream
  • 320g butter, cubed
  • Salt to taste – 1/2 to 1 tsp

Combine the sugar and water in a medium – large pot.  Stir over a low to medium heat until sugar is dissolved 

Turn up to heat to medium – high and leave it to boil.

In the meantime, heat your cream to almost boiling in the microwave or on the stovetop.

Keep an eye on your sugar syrup.  It will start to look more syrupy and thick, and eventually the colour will begin the change.  Keep an eye on it as the caramel colour starts to spread, swirling the pan so that it colours evenly.

Once it gets to a deep golden caramel colour, remove it from the heat and whisk in the cream (it will bubble up while you do this!).

Add in your chopped butter and whisk until combined.

Allow to cool to room temperature or slightly warm, then whip using an electric mixer until light and fluffy. Fold in the salt at the end.


Caramel Oat Slice

I hope you don’t mind me reposting previous recipes, but I needed something quick for afternoon tea today, and when I looked at the recipe I posted for this last year I was sad about the photo.

A bad photo puts people off trying a recipe, and I really want you to try it.  This is delicious and squishy while warm, and equally as addictive once cool.  The edges of the caramel go chewy and dark and may well be the best part.

I got lots of comments about this being a tan square, which is probably quite true.  But the addition of oats is really quite good, plus they’re healthy so you might call this breakfast and just get away with it.


Caramel Oat Slice


Caramel filling

1 Can of condensed milk (it’s usually about 396g or something strange!)

50g butter

2 Tbsp golden syrup


180g softened butter

1/4 C sugar

1 tsp vanilla

1 1/2 C flour

2/3 C rolled oats

Prepare the caramel by stiring the condensed milk, butter and golden syrup over a low heat until it’s thick and golden.  Allow to cool.

Beat butter, sugar and vanilla until light and fluffy.

Stir in the flour and oats until combined.

Press 3/4 of the mixture into a lined 20cm square pan (or equivalent).  Pour over caramel mixture and then crumble the remaining base mixture over the top.

Bake at 180C for 30 until golden and caramel is brown around the edges

Allow to cool before slicing.