![]() I’m making a four tiered wedding cake next weekend that is supposed to have caramel drip on every tier, and my practice cakes are not going according to plan. However, I am really struggling with the drip. I love this recipe and have had great success with it on its own and in making your salted caramel buttercream. ![]() Here’s a quick video of the process before you read all about it below: Whether you gift it, whip it up into buttercream, drizzle your desserts, or dip your apples in it, this salted caramel is sure to please and easy as can be! Just the way I like it. Here’s how this salted caramel recipe looks as a drip: Just make sure your buttercream cake is chilled and the salted caramel is room temperature before attempting this (aka follow these tips on creating drip cakes) and you’ll be good to go. To add to it’s versatility, you can even use this salted caramel recipe to drip cakes! I’ve used it plenty of times to create a gooey caramel drip effect. It reheats just fine in the microwave if you’re a make-ahead type of baker and makes a great gift if you’re looking for some yummy DIY’s for the holidays. After you make it, you can leave it out on the counter to cool before using it in a recipe (like this tasty salted caramel buttercream) or put it in an airtight container to store in the fridge for up to two weeks. Trust me on this one.įrom start to finish, this salted caramel recipe only takes about fifteen minutes. When certain ingredients are added (butter and heavy whipping cream specifically), the salted caramel will bubble rapidly and send all the steam toward your whisking hand. That’ll keep you cool, calm, and collected throughout the entire process.Īnother good tip is to have an oven mit or glove handy so you don’t burn your hand while whisking. We all know that caramel likes to burn when you stop stirring even for a few seconds (it’s sneaky like that!), so it’s always good to keep those pre-measured ingredients and recipe instructions close by. One of the keys to success with this recipe is to have your ingredients already pre-measured, room temperature, and ready to go, because you’ll constantly be stirring and whisking. I have been known to eat it by the spoonful! While I’ve tried my hand at some more intricate salted caramel recipes before, this one is my favorite for a few reasons: there are only four ingredients involved, it turns out the same every single time, and it’s the perfect amount of sweet and salty. ![]() If you’ve ever struggled with salted caramel before, I hope this one becomes your fail-proof friend. I’ve used it to drip cakes, drizzle cupcakes, coat apples, top ice cream, and have even whipped it up into salted caramel buttercream! It’s one of my forever go-to’s that has never let me down. When it comes to salted caramel, this recipe is as versatile as can be. ![]()
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