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Cooking
Salted Caramel Cream - Great for Macarons and More
· 20 servings
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.
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.
Whip with butter and salt
In a bowl, combine the butter and salt. Add the cooled caramel and whip everything together thoroughly until smooth.