June 04, 2012

Salted Caramel Frosting/Ganache

I have looked and looked and looked for a caramel frosting that tastes as it sounds and I found this salted caramel ganache from Pierre Herme when experimenting with his macaroons!  I tweaked it a bit to include things in my fridge and things that can be found in the supermarket.

It takes a little time (only a little) but it can't be rushed and believe me it is definitely well worth the waiting time. So best to make this before you make your cake especially if you want to eat it quick!

300g golden caster sugar (you can use plain if you don't have golden)
335g double cream (or whipping cream or Crème fraîche)
65g lightly salted butter
plus
290g softened lightly softened butter


Find yourself a nice heavy bottomed pan. Bring the cream to the boil. Do watch it closely! There is nothing worse than burnt milk on a pan nor the mess it makes on you hob!!

Slowly add a couple of tablespoons of the sugar at a time allowing it to dissolve each time before adding more creating your syrup.

Once all of the sugar has been added and dissolved, allow it to caramelise  - this takes a while (10-15min) don't let it burn! It will be a very dark amber colour when it is ready.

Take the pan off the heat and add the 65g of butter. Stir quickly to mix it in without splitting. CAUTION
The syrup you have made is ridiculously hot. Resist the temptation to taste and be very careful when stirring in the butter.

Place the pan back on a low heat and continue heating until the cream reaches 108°C. Candy thermometers are very handy when making caramel!!

Pour the mixture into a shallow dish, place cling film over top and put in fridge until cool. (I did cheat when I last made this and put it in the freezer to speed up the cooling process - I had to catch a train and only had limited time!) Careful if you do this that you don't leave it in too long - 5-10minutes is probably safest time otherwise adding it to the butter will be ever so difficult!

Beat the 290g butter for 8-10minutes until light and fluffy. Once you are confident that your caramel is cool you can add it to your beaten butter. (If you don't let it cool it will melt your butter and you won't have the fluffy buttercream frosting you had hoped for!)

You can add a little sea salt if you want a saltier taste or if you didn't have salted butter. Just a little at a time and mix well before tasting and adding more.

Now you have a lovely frosting or ganache for any cake, cupcake or macaroon.