Did you know you can whip caramel? - The whipped caramel in last weeks banana blondie recipe really seemed to capture your attention so thought I should make a video to show you how it’s made (full recipe is on my newsletter, link in bio). - TIPS 1. If not following my recipe up the cream in the caramel a small amount, it makes the caramel easier to whip. don’t add loads because we’re not making a caramel whipped cream 2. Heating the cream, brining it to a simmer, whilst the sugar caramelises is a MUST. Adding cold cream to hot sugar is just asking for lumps. 3. When making a dry caramel like this one you need to stir the sugar a little to encourage even browning. Do this with a heatproof spatula. The lumps that form are not crystallised sugar so don’t worry, they will break up as the sugar heats up. 4. Avoid non stick pans when making caramel, the dark lining makes it harder to judge the colour of the caramel 5. To ensure a strong caramel flavour don’t be scared of taking the caramel to a dark colour. 6. To whip this easily it needs to be cold but not so chilled it’s incredibly thick and stiff, 4 hours in the fridge is about right 7. If you whip the caramel and it feels too loose it’s likely it was still a touch too warm. Simply pop the bowl in the fridge for 30 mins and re whip - ANY QUESTIONS LEAVE A COMMENT - #saltedcaramel #bakingtips #bakinghacks #buttercream #caramel #pastrychef #pastrycheftips