Caramel cream is unsweetening, delicate, creamy, with a slight caramel flavor. The perfect cream for your cakes and cupcakes! Step-by-step recipe with photos.
Hello friends!
Let's make caramel cream . Unsweetening, not very greasy, with a slight caramel flavor. For this we need to cook the caramel itself. We have already done this twice: here and here. All methods are good, but the one I’ll show you now is the most trouble-free! Meanwhile, caramel is always obtained, 100%, without any dances with tambourines such as tedious, long melting of sugar in a dry frying pan, 50 g each. This can be easily stirred in the process, nothing is sugared, does not come out in lumps, and as a result, caramel comes out viscous, beautiful, very tasty. The only “but”: you need to buy glucose syrup at the candy store. They say that for this purpose you can replace it with homemade invert, but I haven’t tried it. Professionals work on glucose, but I little by little want to touch the world of high confectionery art) Therefore, every now and then I buy and try to use professional things. Things are moving slowly, but what can you do to keep things moving)
So, a win-win recipe for caramel and caramel cream!
Creamy
Caramel cream for a cream-based cake consists of only four components, but it turns out incredibly fragrant, beautiful and dense. To prepare it, you will need the following components:
- 400 grams of sugar;
- 400 milliliters of heavy cream;
- 300 grams of butter;
- two packets of vanillin.
Preparing buttery caramel cream will take a little time and does not require special skills:
- Pour sugar into a thick-walled bowl and place the container over medium heat. Wait until all the grains of sugar are completely dissolved and it begins to caramelize. There is no need to stir it, otherwise the mixture may stick together.
- The cream must be heated to a temperature of about 60-80 degrees. If you combine them with hot sugar while cooled, the mixture will immediately harden. Add the hot cream in a thin stream to the caramel mixture and stir quickly. If there are small hardened pieces, they will melt during the cooking process. Boil the mixture until slightly thickened, then remove from heat and pour into a chilled bowl.
- Soften the butter thoroughly and beat with a blender/mixer in a separate container for at least 5 minutes. Then add the completely cooled caramel sauce in small portions (about 1 teaspoon each). After each new portion, beat the cream.
- Add vanilla sugar or vanillin to the prepared fluffy mass for flavor.
Using a recipe with cream for the cake cream, you will get a fairly thick mass. It is suitable for sour cream, biscuit or other soft cakes. If the dough (cakes) are hard and poorly soaked, for example, from shortcrust pastry, you can increase the amount of cream and reduce the amount of butter to make the mixture softer and more liquid.
Honey
Cake mixture with a light honey note is perfect for layering sponge cakes and sour cream cakes, as well as for cakes, desserts, filling muffins and cupcakes. Honey cream with caramel will require some products from you:
- 100 milliliters of liquid honey;
- 30 milliliters of rum or cognac;
- 250 grams of butter;
- 4.5 tablespoons (without slides) of white flour;
- 150 grams of sugar;
- 1 glass of milk;
- 3 tablespoons lemon juice or water (optional);
- 1 glass of brewed black coffee.
We recommend: Video: curd cream for cake with gelatin
Before preparing the main cream, make caramel:
- Mix 150 grams of sugar with two tablespoons of water or lemon juice. Place the mixture on the fire, heat it, stirring regularly until all grains of sugar are completely dissolved and the caramel turns light brown. It is important not to overcook the mixture, otherwise the caramel will be slightly bitter. Lemon juice instead of water is used only to prevent the caramel from hardening longer.
- Brew a glass of black coffee, add rum to it. Pour this mixture into the caramel and stir. Boil over low heat until the caramel is completely dissolved. If after this there are grains of sugar in the mixture, it can be strained through a sieve.
- In a separate bowl, mix flour and milk, it is important that there are no dense lumps in it. Pour this mixture into the caramel in a thin stream, stir constantly, and simmer over low heat until the mixture thickens. Then remove from heat and let cool completely.
- Beat the butter separately; when it becomes fluffy and white, add honey and beat for about 3 minutes. Beat at medium speed with a mixer so that the butter does not separate.
- Gradually add the caramel-coffee mixture to the butter and beat until smooth.
The texture of the cream is very similar to classic butter cream, holds its shape well, and can be used to layer even thick, heavy cakes. This cream will surprise you with its taste - it turns out to be delicately creamy, with a light coffee and honey note, and also has a pleasant brownish tint.
Custard caramel cream
In order not to get confused about how to prepare custard caramel cream according to this recipe, often compare your result with the photo, and you will definitely succeed. First we will prepare the caramel itself for him, and then we will move directly to the cream.
Kitchen equipment: Two saucepans, whisk, mixer, plate.
Ingredients
| Milk | 0.5 l |
| Sugar | 220 g |
| Corn starch | 60 g |
| Egg | 2 pcs. |
| Vanilla extract | 1 tsp. |
| Heavy cream | 120 g |
| Butter | 150 g |
Cooking process
First stage: 150 g sugar, cream.
- Pour sugar into one of the saucepans
and heat it until it turns into caramel syrup. Make sure the sugar doesn't burn. - In a second saucepan, heat the cream until almost boiling. When the sugar turns into syrup, stirring vigorously, pour the cream into it.
Make the mixture homogeneous and let cool.
Second stage: 70 g of sugar, starch, eggs, milk.
- Bring 400 ml milk to a boil.
- Mix eggs, starch, vanilla and sugar thoroughly, adding cold milk.
- Then pour in 200 ml of hot milk, stirring the mixture all the time.
- Pour this mixture into the remaining boiling milk and stir until it boils.
turning into a homogeneous thick cream. - Then mix the creamy caramel with the cream and let it cool.
Third stage: butter, caramel cream.
- Beat the butter until fluffy.
- Then, adding in small portions, mix all the cooled cream with the butter.
Video recipe
Although the recipe is quite simple, it is still very extensive, so in order not to get confused in the sequence, watch this video. The girl explains everything in great detail, so it will be easy for you to understand.
From milk
This liquid component makes the caramel soft and viscous with the taste of condensed milk, or dense and thick, like toffee. However, in any case, it will turn out to be a wonderful delicacy for decorating a cake or using the composition for other culinary purposes.
What ingredients will you need?
To create a dessert you will need:
- butter - 100 g;
- vanillin - 2 g;
- whole milk - 200 ml;
- white granulated sugar - 400 g;
- salt - up to 2 pinches.
Step-by-step cooking process
Step-by-step preparation:
- First you need to pour regular granulated sugar into a saucepan or frying pan with a thick bottom, level the layer, then heat the mixture over medium heat.
- In the first minutes, the sugar will begin to melt at the walls of the container, so in order to avoid the sweetness from burning, you need to constantly stir it and periodically shake the container to heat the product more evenly.
- At this stage it is advisable to use a wooden/silicone spatula. If you turn the mixture over with a spoon, lumps will form, although gradually they will melt.
- When the color of the contents of the cookware reaches a golden-amber hue, remove the container from the hob. You cannot overheat the mixture, otherwise the finished caramel will taste bitter and its taste will taste like burnt sugar.
- Now you need to combine whole milk with the resulting mixture, add vanillin and 2 pinches of salt to the products to minimize the excessive cloying of the resulting sweetness.
To adjust the consistency of caramel, you need to keep in mind the fact that if milk and sugar are used in a 1:1 ratio, the mass will turn out a little liquid, but after hardening it will become thicker. When combining these same products at a ratio of 1:2 (milk and sugar), the sweetness will be quite dense.
Caramel cream
For soft homemade caramel
- Sugar – 100 g
- Glucose syrup – 40 g
- Water – 20 g
- Cream 33% – 100 g
- Butter – 25 g
For cream
- Curd cream cheese – 400 g
- Cream 33% – 100 g
Caramel cream is unsweetening, delicate, creamy, with a slight caramel flavor. The perfect cream for your cakes and cupcakes! Step-by-step recipe with photos.
Hello friends!
Let's make caramel cream . Unsweetening, not very greasy, with a slight caramel flavor. For this we need to cook the caramel itself. We have already done this twice: here and here. All methods are good, but the one I’ll show you now is the most trouble-free! Meanwhile, caramel is always obtained, 100%, without any dances with tambourines such as tedious, long melting of sugar in a dry frying pan, 50 g each. This can be easily stirred in the process, nothing is sugared, does not come out in lumps, and as a result, caramel comes out viscous, beautiful, very tasty. The only “but”: you need to buy glucose syrup at the candy store. They say that for this purpose you can replace it with homemade invert, but I haven’t tried it. Professionals work on glucose, but I little by little want to touch the world of high confectionery art) Therefore, every now and then I buy and try to use professional things. Things are moving slowly, but what can you do to keep things moving)
So, a win-win recipe for caramel and caramel cream!
Creamy caramel cream for cake
- Cooking time: 10 minutes.
- Servings: for one medium cake.
- Kitchen appliances : Mixer, plate.
Ingredients
| Heavy cream | 500 g |
| Caramel sauce | 250 g |
Cooking process
- Whip the cream until fluffy, gradually increasing the mixer speed.
- While pouring the caramel in a thin stream, mix the cream and sauce at the first speed of the mixer.
Video recipe for making caramel buttercream
Watch the video to learn how to make this quick version of caramel cream and how to whip the cream until it works.
From sweets Korovka
Cake caramel (a sweet recipe based on the use of fresh candies) is an excellent option for decorating confectionery products.
What ingredients will you need?
To create the dish you will need:
- high-quality cream (fat content from 35%) - 500 g;
- candies - 500 g.
Step-by-step cooking process
Sequence of preparation steps:
- You can decorate the presented caramel directly when creating the cake, while its components are baked.
- First, pour the cream into a thick-bottomed saucepan. To get a truly tasty, thick and elastic mass, the creamy product must have a high fat content.
- Now you need to put fresh candies into the container, then continue to heat the combined ingredients over low heat while constantly stirring the products.
- The preparation of the delicacy should be completed at the moment when the candies have completely melted, the resulting composition will acquire viscous properties with the consistency of ordinary jelly.
The cake decorated using the presented sweets should be sent to the refrigerator for the final hardening of the decorative elements.
Why use the cream
Caramel cream is very popular in confectionery because it is easy to prepare, does not spread, and is very tasty. Custard is often used for eclairs, and small, beautiful cupcakes are also made with it. The use of caramel in cheesecake has also not been uncommon for a long time. And if we talk about cakes, then almost any of them can be prepared with the addition of this cream. The most popular are the classic Snickers cake with gooey caramel or the well-known Napoleon. The light, classic “Honey Cake” turns out amazingly delicious thanks to the sweet, unobtrusive cream, and the “Ryzhik” cake turns out even tastier. A sponge cake with caramel and chocolate is also very interesting.
A couple of tips
If you want your cream to have the perfect consistency and taste, listen to the following tips:
- Do not let the cream boil - it will curdle and ruin the entire cream.
- When preparing caramel, do not stir it with a spoon. Just shake the pan from time to time.
- To help the chocolate dissolve faster, chop it well and let it warm up in the cream for a minute before mixing.
Airy cream with caramel flavor, suitable for eclairs/gougères and puff pastry pastries.
Calorie content of foods possible in the dish
- Buttermilk – 36 kcal/100g
- Cream – 300 kcal/100g
- Cream 10% fat – 120 kcal/100g
- Cream 20% fat content – 300 kcal/100g
- Sugar – 398 kcal/100g
- Granulated sugar – 398 kcal/100g
- Vanilla – 288 kcal/100g
- Peasant unsalted butter – 661 kcal/100g
- Peasant salted butter – 652 kcal/100g
- Amateur unsalted butter – 709 kcal/100g
- Butter 82% – 734 kcal/100g
- Ghee – 869 kcal/100g
Calorie content of foods: Cream, Sugar, Butter, Vanilla
And now, actually, the cream!
Take 100 g of cold cream 33%. Beat them, but not to the strongest peaks. We need semi-whipped cream.
Take 400 g of cold curd cream cheese. I have here, you see, Hochland. The package contains exactly 400 g, convenient. I liked the cheese. You can buy. (If anything, Hochland didn’t pay me, although it would have been nice)).
Mash with a fork.
Add 150 g (this is exactly how much you should get) of our soft caramel. Reaches for a spoon.
Mix with a mixer until completely combined.
Add whipped cream.
Combine with a mixer at the lowest speed.
Our airy caramel cream is ready!
Keeps its shape perfectly.
If it separates, it means the temperature was not maintained: all products must be cold.
If the edges turn out to be torn when depositing (pictured on the right side), then the cream is too cold. Leave it on the table for a while. If, on the contrary, it “floats” too much, it means it is overheated.
That seems to be all the secrets.
For my taste, there was enough sweetness (I don’t like sugary desserts), but try it, if you want it sweeter, you can add caramel or stir in a little powdered sugar.
How to decorate a cake with caramel?
Caramel for the cake, the recipe of which can be adjusted depending on personal tastes, goes well with products coated with butter/custard/protein cream or mastic. At the same time, you need to keep in mind the fact that decorative elements created from such a mass often do not harmonize with chocolate chips, streusel (brown crumbs) or nut topping.
The table shows popular methods of caramel decorations:
| Name of elements, place of cake processing | Description of the decoration technique |
| Gossamer mesh | These products are used to elegantly decorate the side parts of a well-frozen cake. To make jewelry, you need to spread parchment paper on the table and rub it with oil. Then you should measure the height of the finished product, placed on a flat dish, and cut out the corresponding strips from the processed sheet. Now you need to take a tablespoon of caramel and “draw” a lattice of any shape on the paper from the flowing streams. The edges of the mesh can be straightened with a knife and before the material hardens, you need to remove the product from the parchment. Then you should stick the web to the cake. The ends of the mesh can be secured at the grid joints using droplets of water. |
| Thin threads | To obtain such decorations, you need to dip a long wooden stick into caramel. When it is removed from the sweetness, a thin stream will follow, which will become the material for decorating the top or sides of the cake. The formed threads can be threaded in strips along the selected places on the dessert. This technique allows you to get original twisted decoration details, as well as a variety of intricate figures that you have to “draw” on a silicone mat. If necessary, crystal threads make excellent inscriptions on the cake. |
| Openwork basket | As a frame for making the presented product, you can use an inverted silicone mold, a metal plate of the desired size, a regular saucer covered with foil, an orange or grapefruit. Any item or the paper covering it must be oiled so that the fragile item can be easily removed. First, you need to scoop the caramel into a spoon, then apply a thick strip to the base of the plate or mold. After this, you need to continue making the basket, “drawing” transverse and longitudinal lines. To remove the openwork product, you need to wait until it has completely cooled down and become stronger, then you need to grab it and easily turn it around the base. |
| Caramel leaves and figures | To create such products, you will need to draw large drops on oiled paper, then press down their edges, imitating the shape of leaf plates, then you need to apply images of veins on the blanks. All actions should be performed quickly while the material remains soft. After this, it is necessary to slightly stretch the products so that they are not flat. The resulting leaves can be used as cake decoration elements. In another version, parts of the “plant” need to be attached to a “stem” of the same caramel, placing a sweet sprig on top of the cake. The presented technique allows you to draw out a wide variety of figures, decorating the finished dessert with them. |
| Spiral | This is one of the popular techniques for making melted sugar jewelry at home. The products can have a round hemispherical shape, for which the caramel thread should be wound, for example, on a ladle. To form an oblong spiral, use a rolling pin, the wooden handle of a ladle or a culinary whisk. Caramel should be poured from a spoon in a spiral, gradually turning the base. When the product hardens, you need to carefully pull out the inner object. |
| Ball | To decorate this decoration, you need to take 2 skewers or skewers and secure them at a distance of approximately 20 cm from each other. Then you have to use a fork to sprinkle caramel over the fixed objects. All that remains is to carefully collect the thin threads in the shape of a ball of the desired size. |
Caramel for the cake, the recipe for which should be chosen according to the type of dessert, requires very careful handling. In this case, it is necessary to act as quickly as possible. If the caramel mass begins to harden before finishing work on the decorative elements, the composition must be heated over low heat. It is not recommended to stir the product frequently - such “disturbance” can cause it to become sugary and quickly become cloudy. It is almost impossible to correct such an oversight.
