Ingredients:
250 g of sugar
65g semi-salted butter
200 ml of liquid cream (with at least 30% fat)
Method:
Pour the sugar into a thick-bottomed pan and cook it over low heat, without stirring. Let it melt and caramelize slowly until it turns a light golden color. This process will take about 10-15 minutes, so combine patience with caution.
When the sugar has completely melted and reached the desired color, add the semi-salted butter cut into cubes. Stir gently until the butter is completely melted and incorporated into the caramel.
At this point, slowly pour the liquid cream into the caramel, continuing to stir constantly for about 2 minutes. Make sure the cream is at room temperature before adding it to the caramel to prevent the mixture from hardening.
Once all the cream has been added, continue to cook the mixture over low heat, stirring constantly, until you obtain a creamy and smooth consistency. This will take about another 5-7 minutes of cooking.
When the caramel has reached the desired consistency, remove the pan from the heat and pour the caramel into a heatproof bowl. Let it cool to room temperature for about 15 minutes.
After the cooling time, use an immersion blender to blend the caramel for about 15 seconds. This will help make it creamier and smoother.
Transfer the whipped caramel to the freezer for about 10 minutes to cool it further and thicken slightly.
Once the caramel has been in the freezer for the required amount of time, blend the caramel again until it becomes lighter and very creamy. This additional blending process will help incorporate air into the caramel, making it lighter and whipped.
The magnificent whipped caramel is now ready to be used as a topping for cakes, pancakes, muffins or any other desired dessert!
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