This whipped salted caramel frosting is a treat for all those who love salted caramel sauce. It is made with just basic ingredients like sugar, cream, butter, salt and one secret ingredients which makes this fail proof. This recipe is super easy to make, very stable and it is a joy to see the caramel whips up into a creamy frosting.
Whipped Salted Caramel Frosting
It took me nearly a week of constant trials and error to get this recipe right. I tried many versions of whipped salted caramel to find the perfect stable frosting. There is one secret ingredient which makes this totally fail proof which you will find out as you scroll the recipe.
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Whipping ganache is not new to me, I have tried many recipes for frosting that uses this technique like my whipped ganache, better than buttercream frosting and my flour buttercream.
About Whipped Salted Caramel Frosting Recipe
If you are a salted caramel fan just like me, then you will love this whipped caramel. It is all you need in frosting form which you can use to pipe over cakes or use as filling for the popular London's viral chocolate caramel cake.
The frosting uses basic ingredients like sugar, butter, cream, salt and the secret ingredient is white chocolate.
Unlike European cream, the cream which you find in India is not high in fat content. So you will find it difficult to whip it. Even I failed to achieve the consistency right the first few times. That's how this recipe was born.
This caramel mixture has a small addition of white chocolate makes this so stable you can whip without breaking the caramel. The recipe is super easy and simple to follow as well.
You make the salted caramel as usual and pour it over white chocolate and mix until creamy. The mixture is set in fridge for few hours and whipped using stand mixer or regular hand mixer.
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The one issue you face when making whipped caramel is, Your whipped salted caramel might break or curdled. It happens because the fat and liquid separated, usually due to over-whipping the cream, temperature shock from cold cream hitting hot sugar, or incorrect fat ratios. So take care of that to prevent curdling issues.
When making caramel, take it to the point where it is dark and amber colour which creates the slight bitter note which makes the frosting delicious. It also helps achieve the golden colour when the frosting is whipped.
And regarding the cream, use the thick part of Amul whipping cream which you find in India. That helps the caramel whip better when chilled. Get the perfect balance of taste in the caramel. You need to add the right amount of salt to get the perfect balance of sweet and salty taste.
And The most important thing is, Don't let the caramel chill in fridge for longer than 3 hours. If the caramel sets too much, you will find it difficult to whip. So only chill in fridge for 2 hours. You have to use high power hand blender or stand mixer to whip till creamy. Once whipped, transfer the frosting to the fridge to set before using in London's viral chocolate caramel cake.
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Ingredients
- Sugar - I used granulated sugar to make this caramel. You can take the caramel to which ever dark you like.
- Butter - use high quality butter for better taste.
- Cream - And regarding the cream, use the thick part of Amul whipping cream which you find in India.
- Salt - never skip a good pinch of salt. Taste the caramel and adjust the salt.Sometimes you might need to add more salt.
- White Chocolate - this is the secret ingredient which makes the frosting staple enough to fill or pipe.
Step by Step Pictures
Caramelising Sugar
1)Take sugar in a sauce pan and place it on medium high heat.
2)Let it heat so the sugar starts to caramel around the sides.
3)Once the edges starts to caramelise, swirl the pan gently so the sugar caramel moves around and starts to melt.
4)Keep swirling the pan and place it back on heat, this way all the sugar will melt smoothly. Once sugar is melted completely, you will see it turning light amber colour.
5)Now keep it on heat and let the sugar darken. It will get into deep caramel like colour.
Making Caramel Sauce
6)At this point add the butter and mix gently so the butter and caramel mixes together.
7)now the butter is mixed into the sugar.
8)Pour in the cream and mix gently so everything combines and form into a smooth caramel.
9)If the sugar is slightly lumpy after adding cream, place pan on low heat and mix gently until all the sugar melts completely.
10)At this point, add in salt and mix well.
11)Your salted caramel sauce is ready.
Making Salted caramel mix
12)Take white chocolate in a bowl.
13) pour the hot caramel over the white chocolate and mix well.
14)The chocolate will melt instantly. Now place this in fridge and let it get cold. It will take around 2 to 3 hours.
Whipping salted caramel
15)Now transfer this to a stand mixer bowl and whip it.
16)You can whip it using a hand beater as well. It will take around 2 to 4 minutes to whip this.
17)The mixture will get light and airy.
18)Whipped salted caramel is ready.
Expert Tips
- When making caramel, don't stir the sugar. It may crystallise if you stir too much.
- Add butter into the caramel and mix gently until the butter is mixed into the caramel before adding cream.
- You can warm the cream slightly before adding into the caramel if you are making a big batch. So there won't be any lumps.
- Chill the caramel in fridge only for 2 to 3 hours. Don't chill longer, else the caramel won't whip.
- You have to use high power hand blender or stand mixer to whip till creamy.
Serving and Storage
You can use whipped salted caramel as frosting or as filling in cakes, cupcakes and desserts. Once whipped, transfer the frosting to the fridge to set before using. You can store whipped caramel frosting in fridge upto a week in a covered air tight container.
FAQ
Q: Can I use any other chocolate instead of milk chocolate?
If you want to make dark chocolate salted caramel. You can use dark chocolate instead of white chocolate. The colour and taste will vary but it will be delicious.
Q: How long can I store whipped salted caramel?
You can store whipped caramel frosting in fridge upto a week in a covered air tight container.
Q: Why my whipped salted caramel break and curdled?
It happens because of few reasons. Your whipped salted caramel broke or curdled because the fat and liquid separated, usually due to over-whipping the cream, temperature shock from cold cream hitting hot sugar, or incorrect fat ratios.
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Whipped Salted Caramel Frosting Recipe (Stable, Fail Proof Recipe)
Ingredients
- ½ cup Granulated sugar 100 grams
- 50 grams Unsalted butter
- 200 ml Heavy Whipping Cream
- ½ teaspoon Salt
- 100 grams White Chocolate
Instructions
- Take sugar in a sauce pan and place it on medium high heat. Let it heat so the sugar starts to caramel around the sides. Once the edges starts to caramelise, swirl the pan gently so the sugar caramel moves around and starts to melt.
- Keep swirling the pan and place it back on heat, this way all the sugar will melt smoothly. Once sugar is melted completely, you will see it turning light amber colour.
- Now keep it on heat and let the sugar darken. It will get into deep caramel like colour. At this point add the butter and mix gently so the butter and caramel mixes together.
- Pour in the cream and mix gently so everything combines and form into a smooth caramel. If the sugar is slightly lumpy after adding cream, place pan on low heat and mix gently until all the sugar melts completely. At this point, add in salt and mix well. Your salted caramel sauce is ready.
- Take white chocolate in a bowl, pour the hot caramel over the white chocolate and mix well. The chocolate will melt instantly. Now place this in fridge and let it get cold. It will take around 2 to 3 hours.
- Now transfer this to a stand mixer bowl and whip it. You can whip it using a hand beater as well. It will take around 2 to 4 minutes to whip this.
- The mixture will get light and airy. Whipped salted caramel is ready.
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