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, tender, creamy, with a light caramel flavor. The perfect cream for your cakes and cupcakes! Step-by-step recipe with photos.

Let's create caramel cream . Unsweetening, not very greasy, with a slight caramel flavor. For this we will actually need to cook caramel. We have already done this twice: here and here. All methods are good, but the one I will show you at the moment is the most hassle-free! Meanwhile, caramel comes out constantly, 100%, without any dances with tambourines such as painful, long melting of sugar in a dry frying pan, 50 g each. This can be relaxed stirred in the process, nothing is sugared, does not come out in lumps, and in the end the 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 invert prepared at home, but I haven’t tried it. The masters work on glucose, and I little by little want to touch the world of the highest confectionery art) That’s why I buy and try to use specifically professional things every now and then. Things are moving slowly, but what can we do, as long as it goes)

So, a win-win recipe for caramel and caramel cream!

Making homemade soft caramel!

In a saucepan (saucepan) combine 100 sugar, 40 g glucose syrup and 20 g water.

Place on the fire and, stirring (!), cook until it turns amber (do not overcook, otherwise the finished caramel will taste bitter).

Immediately bring 100 g of cream 33% to a boil on another burner, but do not boil. Once the caramel reaches the appropriate color, add cream and stir. There will be no lumps, nothing that we could have encountered in previous recipes and ruined our lives! Just be careful: the mixture is hot and very foamy.

Stir until the caramel and cream combine.

Add 25 g of butter (you can straight from the refrigerator).

Stir until smooth.

That's it, hedgehog pretzel! Our caramel is ready, can you believe it?! Easier than usual!

Let it cool. It’s hot, it’s still watery, and as it cools it will thicken and begin to stretch. This stretchiness is provided by glucose syrup, and the more of it, the more stretchy it is.

I’m not adding salt at the moment, so we’ll be using caramel for the cream, which contains cream cheese, which itself is slightly salty. If you use this caramel as an independent dessert, a filling for sweets, or in some other way, you can add a little salt, preferably a large sea salt, or even better, fleur de sel.

For the cream, so that it does not separate, we need to cool the caramel completely! To speed up the process, if conditions permit, you can take it out onto the balcony. You can also use a cool water bath.

And now, actually, cream!

Take 100 g of cool cream 33%. Beat them, but not to the strongest peaks. We need semi-whipped cream.

Take 400 g of cool curd cream cheese. Here, you see, I have Hochland. The package contains exactly 400 g, convenient. I liked the cheese. You can take it. (If anything, Hochland didn’t pay me, although that would have been nice)).

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 cool.

If the edges turn out to be torn when depositing (pictured on the right side), it means the cream is very cool. Leave it on the table for some time. If, on the contrary, it “floats” a lot, it means it is overheated.

MY | SOUP

Ingredients
Manufacturing process
Variants of cream caramel recipes

300 g boiled condensed milk;
150 ml milk;
300 g butter;
4 tbsp. l. wheat flour;
2 tbsp. l. Sahara;
vanilla extract - to taste.

There are a huge number of different recipes for cake cream. But choosing just one is quite difficult. Caramel cream is a fairly versatile option.

You can coat cake layers with it, decorate cakes using a pastry syringe, or simply use it as a dessert.

It will turn out tastier if you use caramel cream for a cake with vanilla shortcakes. Caramel custard also mixes well with cinnamon.

Manufacturing process

Sift the wheat flour and add sugar to it, mix well with a dry fork;
After this, add half a portion of milk at room temperature to the flour and sugar, stirring everything with a whisk until a homogeneous mass is formed, and then add the second part of the milk;
The resulting mass must be poured into a saucepan and heated over low heat, stirring constantly, you should get a caramel cream for a cake similar to sour cream. The recipe implies that after the cream has been used, it must be cooled in the refrigerator;
When the cream thickens, add half of the condensed milk and vanilla extract, and then mix thoroughly, and then put it back in the refrigerator for about 2 hours;
At this time, you can beat the chilled butter so that it becomes fluffy, and later add it evenly to the cream and mix everything, you will get a delicious creamy caramel cream.

Variants of cream caramel recipes

There are a huge number of options on how to make caramel cream. You can see several more unusual methods.

• Chocolate-caramel cream is prepared using the same ingredients, but you should also add 300 g of melted milk chocolate. It is best to add it together with whipped butter, and then put it in the refrigerator to thicken for an hour.

• Caramel-sour cream cream is made by adding 300 g of sour cream to the indicated ingredients, and for the most exciting taste you can add 100 g of chopped nuts.

• Orange caramel cream is made as simply as possible. To the indicated ingredients add the juice of 1 orange and a little grated zest.

• All the creams described above are made mainly for soaking the cakes. But if you want to decorate baked goods, make them not only tasty, but also especially beautiful, then you can prepare protein-caramel cream. To the indicated ingredients add 5 chicken proteins and a little lemon juice or citric acid, and then beat everything.

These types of creams can be used to decorate and soak all sweets, but caramel cream is most often used for cakes. Even those who don’t particularly like sweets will want a delicious sponge cake with a creamy interior. We figured out how to create caramel cream, now it’s time to find out what types of cakes it is most suitable for.

Absolutely, any housewife who loves to bake herself has made caramel cream at least once in her life. Everyone has their own recipe for such a cream, so there are many options. Some will add orange, some will add chocolate.

But is this impregnation suitable for honey cake? Yes, it will turn out very tasty. If you soak honey cakes with this cream, it is better to add more butter and a little rum to it. Then you’ll want to make honey cake with caramel cream again!

If you are preparing a chocolate sponge cake with caramel cream, then it is better to leave the cream recipe as indicated at the very beginning of the article. A chocolate cake with caramel cream will taste unusual if you add some sour fruit, for example, orange or kiwi.

Creamy caramel cream for cake

Description

Have a nice day, dear readers and guests of the Savory Recipes website!

Every holiday is accompanied by a huge, beautiful and delicious cake. And this is no coincidence, because now I will not bake a cake, but will prepare a delicious buttercream for the cake . Not regular buttercream, but caramel. This cream can be used not only for cakes, but also for the inside of cakes and decorations.

Ingredients:

How to cook:

We will prepare a delicious cream from these ordinary ingredients. There is nothing difficult in making it, but you need to stock up on a little patience.

1. To make caramel cream, you will need a bowl with a thick bottom, but small. Pour sugar into it and let it melt completely over medium heat. The sugar will begin to caramelize and get a beautiful brown color.

2. In this step, you need to heat the cream in the microwave. Why are they hot, the question may arise? Therefore, when you combine cool cream with hot sugar, you will get a large, hard candy.

And it’s not sad, because later the sugar will eventually melt anyway. But to be on the safe side, it’s better to strain it later after making the caramel sauce. It won't take more than a minute of your time. And we continue to cook.

With a power of 700 W, it is enough to turn on the microwave for 1.5 minutes to heat the cream. Pour the hot cream into the brown sugar in a narrow stream and stir. Small lumps of hardened sugar may form, but this is okay; the sugar will melt into the cream during the boiling process.

Cook until smooth, but not for long, until the mass thickens slightly. Remove from heat and better pour into another bowl so that the resulting caramel sauce cools faster. After cooling, the sauce should be neither watery nor thick. Approximately as shown in the photo.

3. Moving on to the next step: beat perfectly softened butter (kept at room temperature) in a blender glass or other container for 5 minutes. The whipped butter becomes fluffy and sparklingly beautiful. Now you can add caramel sauce, perfectly chilled in the refrigerator. Add it little by little, approximately 1 teaspoon at a time.

After each added dollop of sauce, whisk the cream well. The result is a lush caramel cream . My cream came out thick. Probably because of the homemade cream. In this case, I would add 50 grams. sugar and 100 ml. cream (if the portion of cream needs to be increased). Or reduced the amount of oil by 50 grams. (if the cream needed is not enough or just for decoration).

My family really loves sweet pastries, so I quickly found a use for caramel cream. I made a delicious cake with caramel cream. I will share the recipe for this wonderful cake with you, dear friends, in the near future.