Rich, airy, caramel-forward. Pairs perfectly with the cake or stands alone.
8 steps, about 23 minutes start to finish.
Combine sugar and water in a saucepan over medium heat.
Swirl pan (do not stir) and cook 6 to 8 minutes until deep amber caramel forms.
Remove from heat and carefully whisk in warmed heavy cream (it will bubble).
Add butter, pinch of salt, and vanilla; stir smooth.
Cool in an ice bath until room temperature.
Whip 3/4 cup heavy cream with powdered sugar and vanilla to stiff peaks.
Fold caramel mixture into whipped cream to make mousse.
Dollop over vanilla snack cake and drizzle with extra caramel if desired.
“Swirl the pan instead of stirring while the sugar cooks, and take it all the way to a deep amber so the caramel tastes rich, not flat. Cool it to room temperature before folding into the whipped cream, or the heat will deflate all that air.”
