A beautiful, fun and easy fruit tray for any occasion!

Homemade whipped cream

Ingredients
1 cup (240ml) cold heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar*

Instructions

Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks are between soft/loose peaks and stiff peaks, and are the perfect consistency for topping and piping on desserts. If you accidentally over-whip the cream, and it looks curdled and heavy, pour in a little bit more cold heavy cream, and fold it in gently by hand with a spatula until it smooths out.

 Homemade caramel sauce

 Ingredients

2 1/2 cups (518g) sugar
10 tbsp (140g) salted butter, room temperature
1 1/4 cups (300ml) heavy whipping cream, room temperature

Instructions

1. To make the caramel sauce, pour the sugar into an even layer in a large saucier pan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.

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