Homemade Salted Butter Caramel Cream
A rich, silky caramel cream with a hint of salted butter and vanilla — perfect as a cake filling or a luxurious dessert topping. Inspired by classic French confectionery, this recipe transforms just a few pantry staples into pure indulgence. Ready in minutes, it keeps beautifully in the fridge for whenever a sweet craving strikes.
🛒 Ingredients
1 servings
- 100 g (½ cup) granulated sugar
- 200 ml (¾ cup) heavy cream
- 30 g (2 tbsp) salted butter, diced
- 1 tsp vanilla extract
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Directions
- 1
Melt the sugar in a heavy-bottomed saucepan over medium heat, without stirring, until it turns a deep amber color.
- 2
Meanwhile, gently warm the heavy cream in a separate small saucepan or microwave until hot but not boiling.
- 3
Remove the caramel from heat and carefully pour in the warm cream in a slow, steady stream, stirring vigorously with a heatproof spatula — beware of splatters.
- 4
Return to low heat and stir in the diced salted butter until the cream is perfectly smooth and glossy.
- 5
Add the vanilla extract, stir to combine, and let the cream cool completely before using as a filling or topping.
💡 Chef's Tip
For a thinner, pourable drizzle consistency, use single (pouring) cream instead of heavy cream. Store in a sealed jar in the refrigerator for up to 2 weeks.
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