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RECIPE: Cake decorating cream with salted caramel - Mojačokolada.si
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RECIPE: Cake decorating cream with salted caramel - Mojačokolada.si en
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  • Salted caramel cake decorating cream

Salted caramel cake decorating cream

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  • Preparation time: 30 min
  • Difficulty:
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  • Number of ingredients: 6
salted caramel cake decorating cream


The cream for decorating cakes or other desserts is made with just five ingredients. The taste is caressing with notes of salted caramel, rich and buttery. The Salted Caramel Flavoured Decorating Cream certainly does not belong to the category of ''quick creams'', but it certainly belongs to the category of ''flavour-packed cake decorating creams''.


We will use the classic method of preparing salted caramel, and recommend BAM Salted Caramel topping as a topping or as a topping over the decorating cream. BAM Salted Caramel topping enriches all chocolate desserts with its luxurious flavour, or as a topping to further enrich caramel desserts. The creamy preparation is made from caramelised sugar and salt.


The Salted Caramel
Decorating Cream goes on perfectly:

  • Kinder Maxi king cake
  • Snickers roulade
  • Snickers cake
  • Brownies with salted caramel
  • Salted caramel and apple galette
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

For the salted caramel decorating cream:

  • 115 g unsalted butter
  • 200 g brown sugar
  • 5 tablespoons sweet cream
  • a pinch of salt
  • 240 g powdered sugar
  • BAM salted caramel topping
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Instructions:

To prepare:

1
First, prepare the caramel. In a saucepan over a medium heat, mix the butter and brown sugar. Stir constantly with a rubber spatula or wooden spoon until the butter melts. Once the butter has melted, "switch" to a whisk to make sure the butter and brown sugar are really melted and combined.
2
Once the melted butter and brown sugar are combined, add 3 tablespoons of sweet cream and the salt. Stir until all the ingredients are combined and then stop stirring. Allow the caramel to come to the boil, stir it briefly every 30 seconds or so and cook for about two minutes.
3
Remove the pan from the heat, whisk again quickly and leave to stand. Carefully transfer the salted caramel to a heat-resistant mixing bowl. Cool in the bowl for just 20 minutes, during which time the caramel sauce will thicken just enough to allow you to continue with the custard.
4
Sift the icing sugar and add the remaining 2 tablespoons of sweet cream. Using a hand or stand mixer fitted with the whisk attachment, beat on low to medium speed until the ingredients are well combined. Then continue mixing at high speed. If the cream is very thick, add 1 tbsp of heavy cream. Avoid over-mixing, however, otherwise the cream will lose its firm texture.
5
Spread the cream over the cake or decorate the next dessert with a piping bag. If desired, add a BAM salted caramel topping to enrich the flavour.

Premium BAM baking products.

Order ingredients with a 10% discount:

Discount on products used in the recipe - 10%:
-0,59 €
Total:
5,90 €5,31 €
-10%

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Salted caramel cake decorating cream

Preparation time: 30 min
Difficulty: 1
Number of ingredients: 6

Ingredients:

For the salted caramel decorating cream:
  • 115 g unsalted butter
  • 200 g brown sugar
  • 5 tablespoons sweet cream
  • a pinch of salt
  • 240 g powdered sugar
  • BAM salted caramel topping

Instructions:

To prepare:
1

First, prepare the caramel. In a saucepan over a medium heat, mix the butter and brown sugar. Stir constantly with a rubber spatula or wooden spoon until the butter melts. Once the butter has melted, "switch" to a whisk to make sure the butter and brown sugar are really melted and combined.

2

Once the melted butter and brown sugar are combined, add 3 tablespoons of sweet cream and the salt. Stir until all the ingredients are combined and then stop stirring. Allow the caramel to come to the boil, stir it briefly every 30 seconds or so and cook for about two minutes.

3

Remove the pan from the heat, whisk again quickly and leave to stand. Carefully transfer the salted caramel to a heat-resistant mixing bowl. Cool in the bowl for just 20 minutes, during which time the caramel sauce will thicken just enough to allow you to continue with the custard.

4

Sift the icing sugar and add the remaining 2 tablespoons of sweet cream. Using a hand or stand mixer fitted with the whisk attachment, beat on low to medium speed until the ingredients are well combined. Then continue mixing at high speed. If the cream is very thick, add 1 tbsp of heavy cream. Avoid over-mixing, however, otherwise the cream will lose its firm texture.

5

Spread the cream over the cake or decorate the next dessert with a piping bag. If desired, add a BAM salted caramel topping to enrich the flavour.

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