Extra-caramel crème

  • 100 grams (3.55 ounces) butter (82.5%)
  • 200 grams (7.05 ounces) sour cream (30%)
  • 100 grams (3.55 ounces) cream (33%)
  • 50 grams (1.75 ounces) sugar
  • 0.5 can (240 grams or 8.47 ounces) boiled condensed milk
  • 3 tablespoons homemade caramel


  • Mixing Bowl

    Ensure it's roomy enough to allow thorough mixing.

  • Whisk

    A hand-held or electric whisk works wonders for achieving the perfect peaks.

  • Spatula

    For gently folding ingredients and scraping every last bit of goodness into the bowl.

  • Refrigerator

    Chill the crème to perfection for a set, luxurious texture.


Step 1

1. We're excited to share our new recipe with you! It's called “Caramel Madness” crème and it will literally steal your heart! This crème is perfect for two cakes, each weighing around 2 kg (70 ounces).

Step 2

2. You will need: 100 grams (3.55 oz) butter (82.5%), 200 grams (7.05 oz) sour cream (30%), 100 grams (3.55 oz) cream (33%), 50 grams (1.75 oz) sugar, 0.5 can boiled condensed milk (240 grams or 8.47 oz), and 3 tablespoons homemade caramel.

Step 3

Make sure all your ingredients are at room temperature for best results.

Step 4

3. Whip the sour cream, cream, and sugar together until they form steady peaks. This should take about 3-5 minutes on medium-high speed.

Step 5

Use a chilled bowl and beaters to make the whipping process faster and easier.

Step 6

4. Next, add the room-temperature butter and mix at medium speed until the mixture is smooth.

Step 7

If the mixture looks lumpy, keep mixing—it will eventually smooth out.

Step 8

5. Incorporate the boiled condensed milk and homemade caramel into the mixture and whip lightly once more.

Step 9

Taste the crème at this stage and feel free to add more caramel if you prefer a stronger caramel flavor.

Step 10

6. Place the crème in the fridge for 20 to 30 minutes to set.

Step 11

Chilling helps to thicken the crème, making it easier to handle and spread.

Step 12

7. Your crème’s texture should now be similar to the Tiramisu crème: delicate and perfect for use in cupcakes, trifles, or cakes.

Step 13

Note: This crème is not stable enough for leveling; use it only inside your desserts.

Step 14

Voilà! Your delicious extra-caramel crème is ready!


Picture it: a luxurious picnic blanket spread under the shade of your favorite tree. Beside your refreshing iced tea and gourmet sandwiches, a display of exquisite treats topped with Caramel Madness Crème awaits. Use this crème to fill éclairs, spread between cake layers, or as a delicious topping for your homemade trifle. For an elegant twist, serve it in small glass jars with a drizzle of extra caramel and a sprinkle of sea salt on top. Hosting a special brunch? Pipe the crème into mini tart shells and top with fresh berries for an irresistible and eye-catching delight. The options are endless, and the results are always show-stopping.


For those who need a gluten-free option, fret not! This Caramel Madness Crème is naturally gluten-free. Simply ensure all additional ingredients and components of your final dessert are certified gluten-free to avoid any contamination. If you're on a vegan diet, replace the butter with a high-quality vegan butter, and the creams with coconut cream. The boiled condensed milk can be substituted with a dairy-free caramel sauce. The result will be equally delicious and indulgent, proving that no dietary restrictions can stop you from enjoying a bit of crème perfection.


  • How do I know when my peaks are “steady”?

    When you lift your whisk, the peaks should stand firm without collapsing back into the mixture.

  • What type of sugar should I use?

    Regular granulated sugar works best to achieve the right consistency and sweetness.

  • Can I make the homemade caramel ahead of time?

    Absolutely! You can make the caramel a few days in advance and store it in the refrigerator.

  • How should I store leftovers?

    Keep any leftover crème in an airtight container in the refrigerator for up to 3 days.

  • Is there a trick to whipping the butter into the cream mixture?

    Make sure the butter is at room temperature, which will help it incorporate smoothly.

  • Can I freeze this crème?

    Freezing may change the texture, so it's best enjoyed fresh or refrigerated.

Nutrition facts

Recipe Yield:2 cakes (2 kg each)
Calories:Per Serving
Calories (Min - Max):200 - 250
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:15g
Total Sugars:13g