Sea Salt Magic

Sea salt caramel whipped cream...doesn’t that description make you want to go right out and eat some NOW?  (Me? Guilty!) The addition of salt - specifically large, flaky sea salt, totally elevates the flavor of the caramel whipped cream to something so beyond delicious, it's almost magical.

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We're all familiar with the great combo of cake/berries/whipped cream which is strawberry shortcake, but  Caramel Fleur de Sel Whipped Cream takes this dessert to another level entirely - and guess what? It's easy, people!

Cheat and make this today with a yellow cake mix and it will be (almost) as good.  Make this now with strawberries and yellow cake, in July with blueberries and chocolate cake (love that), and in August with peaches, raspberries and white cake with a little addition of almond extract...(yum, can't wait for peaches - I love summer!).

Go for the strawberry version and scatter in some blueberries to make it colorfully Fourth of July festive.



This recipe hails from the fun book Relish by Daphne Oz from the daytime food talk show “The Chew”. Though not technically a cook book, more a lifestyle book, this recipe is a keeper.

I've changed up the directions so that each person adds salt on top of their own serving to taste: some may prefer more or less (and children none at all). Use Maldon sea salt or French fleur de sel if any way possible - it makes all the difference. (Am I being a salt snob? Yes, I admit it, but it really does...!)

(Notes: Caramel is simple, but can be tricky if you don’t watch it carefully once it starts to change color, so be vigilant. Also, sugar burns are intense – be careful not to get any on your skin.)

I couldn’t resist sharing this photo of our Strawberry Cake with Caramel Fleur de Sel Whipped Cream which my granddaughter frosted and decorated herself for my daughter’s birthday.

Devon's design.

Caramel Fleur de Sel Whipped Cream Frosting, adapted from Relish, by Daphne Oz

1/2 cup sugar

2 Tablespoons water

2 cups heavy cream, divided as follows: 3/4 cup heavy cream for the caramel, 1 1/4 cups for whipping

2 Tablespoons unsalted butter

1/8 teaspoon kosher salt

Maldon sea salt (or other large flake sea salt such as French Fleur de Sel) for sprinkling on each serving to taste
Cake
Berries

Mix the sugar and water in a heavy medium saucepan set over medium high heat. Stir until the sugar dissolves. Cook without stirring until the syrup turns medium amber, if you are using a candy thermometer, to about 355 or 360 degrees. Remove from heat and carefully whisk in 3/4 cup ONLY of the heavy cream, then the butter and kosher salt.

Pour the caramel into a small bowl and refrigerate (or freeze if you’re in a hurry – about 30 minutes) until cooled and thickened. (Can be prepared ahead to this point.)

Place the remaining cream in a large bowl and beat with an electric mixer until soft peaks form. Add the cooled caramel and beat until stiff. Decorate your cake with cream and berries. Have each person add salt to taste.

Be proclaimed the Wizard of Dessert Alchemy.

Diane Whitman
Twitter @whitlibrarian
Reference Librarian,
Powerless in the Face of Awesome Desserts