Salted caramel buttercream

Tanja by Night

Spreadable happiness in a jar

99% of the time, home-made is always better than store-bought – at least that’s what I think as a chef and also as a mother who cooks at home. Of course it’s a question of time, but a small selection of salad dressings or seasonings enhances any meal. And this applies in particular to the famously most important meal of the day – breakfast. Regardless of whether it’s jams or granola mixes: here, home-made is not only much better but also relatively simple to make.
And what about spreads: the commonly used product of an Italian manufacturer not only has a high sugar content but also includes problematic palm oil. The smooth spread requires enormous monocultures which endanger the habitats of apes and elephants living in the forest.
I like to start my day with a good feeling and that includes a spread whose ingredients I know. And because it’s mainly my daughter Emma who enjoys it, it should naturally be made with plenty of love too. My salt-and-caramel buttercream is also very versatile. It can be used as a topping for ice cream, on pancakes or in yoghurt. Spread on a slice of toasted plaited bread it is a pick-me-up in the morning that will sweeten your day without causing any pangs of conscience.
It’s best to prepare the cream in the evening so that it can cool by the following morning. Here’s how to make spreadable happiness in a jar:

250g sugar
40g glucose
175g cold butter cubes
1 vanilla pod, with the seeds scraped out
4g fleur de sel
250g cream

Caramelize the sugar and glucose in a pan over a medium heat until the mixture is golden-brown. Add the butter cubes. Add the cream, vanilla and fleur de sel and simmer while stirring for approx. 8 minutes. Pour into sterilized jars and store in the fridge.

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