Salted caramel cake decorating cream

First, prepare the caramel. In a saucepan over a medium heat, mix the butter and brown sugar. Stir constantly with a rubber spatula or wooden spoon until the butter melts. Once the butter has melted, "switch" to a whisk to make sure the butter and brown sugar are really melted and combined.

Once the melted butter and brown sugar are combined, add 3 tablespoons of sweet cream and the salt. Stir until all the ingredients are combined and then stop stirring. Allow the caramel to come to the boil, stir it briefly every 30 seconds or so and cook for about two minutes.

Remove the pan from the heat, whisk again quickly and leave to stand. Carefully transfer the salted caramel to a heat-resistant mixing bowl. Cool in the bowl for just 20 minutes, during which time the caramel sauce will thicken just enough to allow you to continue with the custard.

Sift the icing sugar and add the remaining 2 tablespoons of sweet cream. Using a hand or stand mixer fitted with the whisk attachment, beat on low to medium speed until the ingredients are well combined. Then continue mixing at high speed. If the cream is very thick, add 1 tbsp of heavy cream. Avoid over-mixing, however, otherwise the cream will lose its firm texture.

Spread the cream over the cake or decorate the next dessert with a piping bag. If desired, add a BAM salted caramel topping to enrich the flavour.