In a deep saucepan over medium-low heat, pour in your granulated sugar. Gently stir the sugar as it begins to clump, waiting patiently for it to melt into a rich, deep amber color. This process takes about 10–15 minutes.

Once your sugar has melted, immediately whisk in the butter cubes, one at a time, allowing each piece to fully combine before adding the next. Stir until the caramel is completely smooth. This step should take around 2-3 minutes.

Carefully pour in your cold heavy cream while whisking continuously. The mixture will bubble vigorously; this is the excitement of creating your whipped caramel! Continue whisking for about 2-3 minutes until the mixture is homogenized and smooth, ensuring no lumps remain.

Continue to whisk the mixture over medium-low heat, allowing the caramel sauce to thicken for another 5-8 minutes until it coats the back of a spoon. Once done, remove from heat and stir in salt.

Let the caramel cool for about 5-10 minutes in the saucepan before transferring it to a jar. Refrigerate for about 5 hours until it's thick and scoopable.

Using a hand or stand mixer, whip the cold caramel on medium speed until it becomes light and airy, taking about 3–5 minutes.

Spoon it over brownies, ice cream, or your favorite desserts. Store in an airtight container in the refrigerator for up to a month.