At a glance
This luxurious salted caramel cream comes together in less than 30 minutes by carefully melting sugar to a golden amber, adding butter and cream, then whipping the cooled mixture with fresh butter and salt. The trickiest part is pouring the cream slowly to avoid the caramel seizing up, though a quick simmer fixes that if it happens. The result is a silky-smooth, sophisticated filling that's perfect for macarons and beyond.
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Melt the sugar with butter
In a heavy-bottomed saucepan, melt the sugar until it turns a golden amber colour. Add 30g of butter, then gradually pour in the cream, a little at a time. Stir well, remove from the heat and leave to cool.
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Simmer briefly if needed
If the caramel hardens after you add the cream, it means you poured it in too quickly. Don't worry! Just let it simmer for a moment - the caramel will melt again and everything will combine beautifully.
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Whip with butter and salt
In a bowl, combine the butter and salt. Add the cooled caramel and whip everything together thoroughly until smooth.
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