Salt caramel cream – Copyright Coquere

The cream used as filling in macarons


Salt Caramel Cream

This cream has a nice taste combination. The sweet caramel flavour, against the subdued salty flavour, go well together. A cream that fits as a complement to several types of cakes.



100 g heavy cream
125 g sugar
115 g butter
4 g of salt


  1. Melt sugar in a thick-bottomed saucepan on medium-heat. NB! Do not use non-stick saucepan because then the sugar will crystallize. Stir with a wooden spoon occasionally to get a caramel of consistent golden brown colour. If you heat it too much, the sugar will burn and you get a bitter taste.
  2. Heat the heavy cream in a small saucepan or in the micro.
  3. Pull the saucepan with the caramel of the heat and gently pour the warm cream into the caramel. Stir fast all the time until everything is well mixed.
  4. Cool the mixture a few degrees and whip into the mixture small cubes of butter.
  5. Then put in the salt and stir well.
  6. Pour the caramel sauce into a bowl and cool at room temperature for 2-3 hours.


Salt caramel cream use: Macaron filling or other cakes


Allergy: Gluten-free. Not lactose free unless you use lactose-free cream. Those with extremely lactose intolerant, you must use lactose-free butter.

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