This is my own recipe. Nothing off the shelf. But I did steal some tips and tricks from other recipes. For instance, for stabilizing the cream I use piping gel in minimum amounts as it does give an unwanted flavour/smell otherwise.
350gr cream
1tbs piping gel
Whip slowly until stable. I use my Kitchen Aid at speed 2 (even if that makes me a little nervous and sometimes I just turn it higher for some moments). Be careful and do not distract yourself. Had to throw away a whole batch because I forgot it there and it whipped to a gritty thing that could not be used for anything.... :( So again... Be very very careful... ;)
Ingredients
100gr caramel sauce350gr cream
1tbs piping gel
Instructions
Heat up some 100gr cream and melt the caramel sauce in it. Let it cool in the fridge. Remember. The cream needs to be cold to whip up as desired. Put the piping gel in it. Add the rest of the cream.Whip slowly until stable. I use my Kitchen Aid at speed 2 (even if that makes me a little nervous and sometimes I just turn it higher for some moments). Be careful and do not distract yourself. Had to throw away a whole batch because I forgot it there and it whipped to a gritty thing that could not be used for anything.... :( So again... Be very very careful... ;)
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