21/07/2026
Silky Salted Caramel Cake Filling
This caramel filling is rich, smooth, pipeable when chilled, and perfect for filling celebration cakes, cupcakes, macarons, and desserts.
Ingredients
* 250g granulated sugar
* 60ml water
* 80g unsalted butter, room temperature
* 180ml double cream (heavy cream), warmed
* 1 tsp vanilla extract
* ½–1 tsp sea salt (optional, for salted caramel)
Method
1. Add the sugar and water to a saucepan. Do not stir. Cook over medium heat until the sugar dissolves and turns a deep amber colour.
2. Remove from the heat and carefully whisk in the butter until fully melted.
3. Slowly pour in the warm cream while whisking continuously. (The mixture will bubble vigorously.)
4. Return to low heat and cook for 1–2 minutes until smooth.
5. Stir in the vanilla and sea salt.
6. Transfer to a bowl, cover with cling film touching the surface, and allow to cool completely.
7. Refrigerate for 3–4 hours or overnight until thick and spreadable.
For an Extra Stable Cake Filling
Once the caramel has completely chilled, whip together:
* 300g chilled caramel
* 250g mascarpone cheese
* 200ml double cream
Whip just until thick and fluffy.
