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.

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One thought on “Whipped Salted Caramel Filling

  1. I doubled this recipe and used it for 3 chocolate cakes. I used half of it as a sauce to drizzle over the tops of them and whipped the other half for inside the cakes. Yum! Everyone LOVED it. I want to use it in a wedding cake, but don’t want the cake to be chocolate. Can you recommend a recipe for a caramel cake that would go well with this and layer nicely? Thanks!

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