Whipped Caramel
Caramel is a sweet and delectable confection made by heating sugar until it undergoes a complex chemical transformation called caramelization. This process involves the sugar molecules breaking down and reforming into various compounds, resulting in the characteristic golden-brown color and rich flavor of caramel.
It can be created in various forms and is used in a wide range of culinary applications.
But have you seen whipped caramel yet? Better yet, have you tasted it?
Whipped caramel is a variation of traditional caramel that adds a lusciously airy and creamy texture to the classic sweet treat. To create whipped caramel, sugar is still caramelized, but it's then blended with butter and heavy cream.
This blending process infuses air into the mixture, resulting in a light and fluffy consistency.
Whipped caramel can be used as a filling for cakes, cupcakes, or as a topping for desserts like ice cream, puddings, or even coffee beverages. Its airy texture and rich caramel flavor make it a delectable addition to various culinary creations, adding an extra layer of indulgence to sweet treats.
Place sugar into a pot over low to medium heat and wait until it starts to melt on the sides, then gently with a wooden spoon start moving the sugar towards the middle until it is all melted.
Add in cubed room temperature butter and mix vigorously until combined.
After the butter is melted, in a thin glaze pour in the cold heavy cream. It will boil and foam, so mix until it turns to liquid again.
Boil the caramel for a few minutes, stirring constantly. Set it aside and cool for an hour, then beat the caramel with a mixer for a couple of minutes.
Place the caramel in the refrigerator for another hour, then mix again until stiff peaks.
Whipped Caramel
Ingredients
Instructions
- Place sugar into a pot over low to medium heat and wait until it starts to melt on the sides, then gently with a wooden spoon start moving the sugar towards the middle until it is all melted.
- Add in cubed room temperature butter and mix vigorously until combined.
- After the butter is melted, in a thin glaze pour in the cold heavy cream. It will boil and foam, so mix until it turns to liquid again.
- Boil the caramel for about 5 minutes, stirring constantly. Set it aside and cool for an hour, then beat the caramel with a mixer for 5 minutes.
- Place the caramel in the refrigerator for another hour, then mix again until stiff peaks.
