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Print Recipe
Cream "Whipped Caramel" Recipe
Soft, light, airy caramel cream or as it is also called "Whipped caramel". Very versatile! Perfect for layering cakes, for filling all kinds of cakes, donuts, tubes. It is good, as well as an independent dessert. We liked this cream very much, I hope you will like it! Join us!
Course Desserts
Cuisine French
Cook Time 55 minutes
Servings
Ingredients
Course Desserts
Cuisine French
Cook Time 55 minutes
Servings
Ingredients
Instructions
  1. Ingredients you will need: Cream with a fat content of at least 30 %. Butter with a fat content of 82 %. Gelatin and water for soaking it. Vanilla, salt, sugar.
    Ingredients you will need:
Cream with a fat content of at least 30 %.
Butter with a fat content of 82 %.
Gelatin and water for soaking it.
Vanilla, salt, sugar.
  2. Gelatin is combined with water and left to swell.
    Gelatin is combined with water and left to swell.
  3. The cream is combined with butter and heated to a hot state.
    The cream is combined with butter and heated to a hot state.
  4. In a saucepan with a thick bottom, pour the sugar and heat until it turns amber on medium heat. Not interfering, but simply rolling from side to side. Important!!! sugar is not overexposed, otherwise the cream will be bitter.
    In a saucepan with a thick bottom, pour the sugar and heat until it turns amber on medium heat. Not interfering, but simply rolling from side to side. Important!!! sugar is not overexposed, otherwise the cream will be bitter.
  5. All the sugar crystals have dissolved, the color is amber. The fire can be slightly reduced.
    All the sugar crystals have dissolved, the color is amber. The fire can be slightly reduced.
  6. Pour in the hot cream with butter and without removing from the heat, mix until smooth.
    Pour in the hot cream with butter and without removing from the heat, mix until smooth.
  7. When the dry caramel is completely combined with the liquid, remove from the heat.
    When the dry caramel is completely combined with the liquid, remove from the heat.
  8. Add salt and vanilla...
    Add salt and vanilla...
  9. I filter it through a sieve.
    I filter it through a sieve.
  10. When the mass cools slightly (up to 70 degrees), add the swollen gelatin.
    When the mass cools slightly (up to 70 degrees), add the swollen gelatin.
  11. I punch it with an immersion blender.
    I punch it with an immersion blender.
  12. I close the film in contact and put it in the refrigerator for 12 hours to stabilize!
    I close the film in contact and put it in the refrigerator for 12 hours to stabilize!
  13. At the end of time, the caramel will be dense.
    At the end of time, the caramel will be dense.
  14. Whisk with a blender for 3-4 minutes until a lush, airy state.
    Whisk with a blender for 3-4 minutes until a lush, airy state.
  15. Nice, delicate color, the structure is homogeneous! It behaves well after freezing!
    Nice, delicate color, the structure is homogeneous!
It behaves well after freezing!
  16. Ready for use.
    Ready for use.

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