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Start by heating the cream. It's crucial to bring it to a simmer while you melt the sugar, ensuring it’s hot when added to the caramel to avoid lumps.
Make sure to use the right type of cream. For whipping, you need a cream with a fat content of at least 35-40%. In the UK, this is typically whipping cream, while in the UWS, it's heavy whipping cream. Avoid UHT cream sold unrefrigerated, as it won't behave properly in caramel and will result in a loose consistency.
Take the caramel as far as you can without burning it. A pale caramel will taste overly sweet and bland, so aim for a darker color, similar to an old copper penny that has lost its shine, achieving a rich, mahogany hue.
Allow the caramel to chill properly before whipping.
Whip to thick buttercream consistency