¼ cup (60 ml) water

1 cup (210 g) sugar

½ cup (125 ml) 35% heavy cream

¼ tsp salt

1 cup (225 g) unsalted butter, diced and left at room temperature for 20 minutes

In a saucepan, bring the water and sugar to a boil. Cook, without stirring, until the mixture turns golden brown. Off the heat, gradually stir in the cream and salt. Watch out for splattering. Let cool. Transfer to a bowl and let cool completely in the refrigerator for 1 hour.

In a bowl, beat the butter with the caramel until the buttercream is smooth. Spoon the buttercream into a pastry bag fitted with a plain tip. Set aside.

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