London’s Whipped Caramel
London’s Whipped Caramel
Ingredients
- 500 g caster sugar
- 300 g whipping cream, warmed
- 350 g unsalted butter, softened
- 6 g fine sea salt
Instructions
- 1
Add the caster sugar to a heavy-bottomed saucepan over medium heat. Allow it to melt gradually until it reaches a deep amber color. Do not stop at light golden; the darker caramel gives the whipped caramel its signature rich flavor and beautiful golden color.
⏱️ 10 min
- 2
Warm the whipping cream until hot but not boiling. Slowly pour it into the caramel while whisking continuously. The mixture will bubble aggressively, so add it in a few additions. Whisk until completely smooth.
⏱️ 5 min
- 3
Allow the caramel to cool slightly until warm—not piping hot. Add the softened butter in 4–5 additions, whisking well after each addition until fully incorporated. Continue whisking until the caramel is glossy, smooth, and develops a rich golden caramel color.
⏱️ 10 min
- 4
Whisk in the fine sea salt until evenly incorporated.
⏱️ 1 min
- 5
Transfer the caramel to a bowl. Press cling wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
⏱️ 240 min
- 6
Using a stand mixer or hand mixer, whip the chilled caramel on medium-high speed for 3–5 minutes, until it becomes light, fluffy, stable, and beautifully golden.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
London’s Whipped Caramel
- 500 g caster sugar
- 300 g whipping cream, warmed
- 350 g unsalted butter, softened
- 6 g fine sea salt
Instructions
- 1
Add the caster sugar to a heavy-bottomed saucepan over medium heat. Allow it to melt gradually until it reaches a deep amber color. Do not stop at light golden; the darker caramel gives the whipped caramel its signature rich flavor and beautiful golden color.
⏱️ 10 min - 2
Warm the whipping cream until hot but not boiling. Slowly pour it into the caramel while whisking continuously. The mixture will bubble aggressively, so add it in a few additions. Whisk until completely smooth.
⏱️ 5 min - 3
Allow the caramel to cool slightly until warm—not piping hot. Add the softened butter in 4–5 additions, whisking well after each addition until fully incorporated. Continue whisking until the caramel is glossy, smooth, and develops a rich golden caramel color.
⏱️ 10 min - 4
Whisk in the fine sea salt until evenly incorporated.
⏱️ 1 min - 5
Transfer the caramel to a bowl. Press cling wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight.
⏱️ 240 min - 6
Using a stand mixer or hand mixer, whip the chilled caramel on medium-high speed for 3–5 minutes, until it becomes light, fluffy, stable, and beautifully golden.
⏱️ 5 min