Gemma's Bigger Bolder Baking | Baking Recipes from Chef Gemma Stafford
Chef Gemma Stafford is on a mission—to create a culinary legion of Bold Bakers of all ages and experience levels who are ready to create amazing baked goods and meals using her game-changing “Bold Baking” recipes and techniques. Here i will show you how to make simple, game changing homemade baking recipes & desserts in her cooking show.
Ice Cream Sauce takes ice cream to a whole new level. What will be your favorite flavor?
Hi Bold Bakers!
This summer I created an entire frozen dessert section on my website for all of you bold bakers who are taking a break from the oven and heading into the freezer section — my freezer section! This page is your one stop destination for all things frozen dessert.
I’ve got you covered from countless ice cream recipes that start with my 2 Ingredient Ice Cream Base to healthy Natural Fruit Popsicles. Basically, if you can dream it, I’ve got a recipe for it. Now, since I feel very strongly that no dessert can really be called complete without the right toppings, garnishes, or decorations, I created an entire video just to show you how to dress up your home made frozen treats with an ice cream sauce — which one you choose is up to you!
Thus, here are all the secrets to the best Chocolate Syrup you’ve ever had, the easiest Raspberry Sauce around, and the richest Butterscotch Sauce you’ve ever tasted! Whether you like chocolate, vanilla or strawberry, I don’t know an ice cream that can’t be improved by topping with an ice cream sauce!
How to Re-heat an Ice Cream Sauce: Chocolate Syrup and Butterscotch
Keep all of your sauces in the fridge until needed. Raspberry Sauce has a shorter shelf life, but the others will last for months happily in the back of your fridge. Before you use the Chocolate Syrup or Butterscotch Sauce, place in the microwave for 30 seconds or until they soften. You can also place the ice cream sauce jar of your choosing in a bowl of hot water and that will soften it and be ready to pour.
Quick and easy, this Homemade Chocolate Syrup will leave you stunned!
Hi Bold Bakers!
One of my favorite things to show you bakers how to do is take simple ingredients and turn them into the building blocks for showstopping desserts. This recipe for my Homemade Chocolate Syrup is an absolute staple. From topping off my S’more Ice Cream Sundae (with Marshmallow Sauce) to drizzling over my No-Bake Cheesecakes or Best Ever Brownies, there are few that don’t go well with a bit of chocolate sauce. This Chocolate Syrup is rich, thick and packs a crazy chocolate punch.
Store-bought chocolate sauce pales by comparison, once you try this there really is no going back!
While the stuff you get in a supermarket is loaded with extra ingredients, like flavors, colors, and preservatives, this Homemade Chocolate Syrup recipe consists of only 5 ingredients you most definitely already have on hand. Comprised of only water, sugar, unsweetened cocoa powder, vanilla, and salt, this sauce is the real deal. It’s perfectly balanced thanks to not too much sugar, and good quality cocoa. I bet you thought it would be a lot more complicated than that, but that’s really all you need to make a killer Chocolate Syrup.
Ok, here is the best part about this recipe: it comes together in under 2 minutes and I am not lying. This Chocolate Syrup is really just a matter of combining everything in a saucepan and simmering for not longer than a snappy minute and a half. After that the cocoa and sugar have really done their thing, the vanilla and salt help to perfectly balance and bring out the flavor of the chocolate, and all that’s left for you to do is give it a try!
How to Store Chocolate Syrup
To store my Chocolate Syrup, I transfer it to an airtight container and pop it in the fridge. It will last at least 12 weeks (but I have had mine for longer). Once you make this Chocolate Syrup I promise you’ll be finding ways to make it rain— chocolate that is!
My Homemade Butterscotch Sauce is easy, creamy, rich, a little nutty, and deeply caramel-like.
Hi Bold Bakers!
I don’t know about you, but one of my all-time favorite flavors is Butterscotch. Creamy, rich, a little nutty and deeply caramel-like, this incredible sweet sauce is so easy to make there is no reason to use the store-bought stuff. Now that it’s summer, no ice cream sundae can be called complete without a bit of my Homemade Butterscotch Sauce! You have got to give this recipe a go!
What’s the Difference Between Butterscotch and Caramel?
If you don’t know what butterscotch sauce is prepare to have your mind blown.
Butterscotch is like caramel’s naughty younger bother as it’s somewhat similar, but instead of starting with a base of white sugar like yofu do for caramel, butterscotch is always made with brown sugar. That means you already have an instant caramel flavor built in without having to go through the same, sometimes temperamental, cooking process of making a caramel.
Using brown sugar instead of regular granulated sugar adds loads to the flavor profile of this rich sauce. You can imagine what happens when the sweet molasses flavor of brown sugar is heated and caramelized — it only gets sweeter, stickier, and nuttier, which is what really creates the unique flavor of my Homemade Butterscotch Sauce.
While this sauce is complex in its rich caramel flavor it really is one of the easiest things to make. Making this homemade sauce is just a matter of combining a few basic ingredients in a saucepan and gently bringing together over medium heat. You will not believe how foolproof this recipe is, it can be made in literally 5 minutes flat.
After the brown sugar, butter, and cream melt together and really caramelize, they turn a lovely amber color. To finish off the sauce I take it off the heat and stir in vanilla and salt. These last little additions really take the flavor to the next level. The finished product is deeply flavorful, rich, thick, sticky and sweet.
How to Store Butterscotch Sauce
This sauce is a great one to have on hand. It’s lovely cold or reheated in the microwave and can be stored in the fridge in an airtight container for up to 8 weeks. Once you make this versatile sauce you will find yourself using it left and right as it’s lovely on ice creams, cheesecakes, or even poured over fresh fruit!
Sweet, tart, vibrant in color and flavor — who can believe this Raspberry Sauce has only 3 ingredients?
Hi Bold Bakers!
Now that it’s summertime, all that’s really on my mind is cooling off. My favorite way to beat the heat in sunny Southern California is to indulge in homemade frozen treats. While all of my homemade ice cream recipes are showstoppers, one of my favorite ways to take them above and beyond is by topping them off with my homemade Raspberry Sauce!
This Raspberry Sauce is the perfect way to utilize fresh berries while they’re in season. Made from only 3 ingredients, this sauce is sweet, tart, vibrant in color and flavor. I make it every few days and have it with yogurt in the morning. It is truly a treat.
My Raspberry Sauce is the perfect complement to simple vanilla ice cream or any flavor you fancy. A generous pour of this Raspberry Sauce is a great way to elevate your ice cream sundaes, milkshakes, and even mixed with yogurts. And, the best part is that this homemade fruity sauce is made of only 3 things: Fresh raspberries, water, and sugar! With no artificial colors or flavors, this sauce is so much better than the store-bought stuff.
After you learn the method to making this sauce, I encourage you to experiment with making your own variations with whatever fruit is in season near you. There is no special trick — all you have to do is simmer all of the ingredients together for 5 minutes. After a quick strain to remove the seeds what you’re left with is the prettiest ruby red sauce. As you can imagine, my Raspberry Sauce is sweet, glossy, thick, and not to mention packed with summer berry flavor.
This delicious and easy marshmallow sauce brings my S’more Ice Cream Sundae all the way home.
Hi Bold Bakers!
The only thing more nostalgic than an ice cream sundae is an ice cream sundae that tastes like a S’more! This recipe for Homemade Marshmallow Sauce for a S’more Ice Cream Sundae is the perfect marriage of my two favorite summer time treats. Now you won’t need to be sitting around a campfire to be eating a S’more! Instead, get ready to dig into my rich chocolate and graham cracker ice cream — smothered in the fluffiest, most pour-able marshmallow sauce you’ve ever had.
What is Marshmallow Sauce?
You might be wondering how to make marshmallow sauce, but you’re probably also wondering what it is. Marshmallow sauce is, honestly, what I would describe as a magic sauce. It’s made of things that you might not expect and has a texture and flavor like anything you might have ever tried.
Similar to my marshmallow fluff, my Homemade Marshmallow Sauce is as light as air, extremely sticky, ooey and gooey just like a marshmallow when it melts. The difference between marshmallow fluff and sauce is that it is pour-able. This is what makes it ideal for completing my S’more Ice Cream Sundae. Its also perfect for pouring over all kinds of desserts, pies, fruits… There’s really nothing that cant be improved by Marshmallow Sauce!
The trick to making my Homemade Marshmallow sauce is making the beginning of homemade candy, but instead of turning this sweet syrup into candy it gets whipped to white fluffy perfection.
There are two parts to this sauce, and one part is just water with a tiny bit of gelatin. This is what allows the Marshmallow Sauce to hold onto its lightness. The other part of the sauce is a candy-like syrup or water, sugar corn syrup, and a bit of salt. The light corn syrup is what makes this sauce a sauce, thick and pour-able, while the sugar and dash of salt obviously give the sauce its sweet marshmallow flavor.
While the gelatin and water “bloom,” creating a jell-o like texture, the other ingredients simmer together to form a sweet and thick clear syrup. It’s super important to follow my exact instructions on how to treat this syrup, because candy making can be tricky. The secret to this is to leave the ingredients to simmer undisturbed until they reach exactly 240°F (480°C), which is what is called “soft ball stage” in candy making terms (many candy thermometers will have this stage marked). After you’ve reached this stage the rest is super simple, I just pour the hot syrup over the gelatin mixture and whip.
After 10-12 minutes, what you’ve got is on crazy tasty Homemade Marshmallow Sauce!
How to Make 2 Ingredient Ice Cream
My S’more Ice Cream Sunday starts with the ice cream. This ice cream represents the chocolate and graham cracker part of a S’more. It is rich, chocolatey, and loaded with crunchy graham chunks which means it’s both creamy and smooth while being full of texture.
Just like all of my other ice cream recipes, this one starts with a base of my famous 2 Ingredient Ice Cream. All you need to make the base is heavy whipping cream and sweetened condensed milk. After a quick whip up with a hand or stand mixer, the cream and condensed milk transform into the most lovely ice cream — the perfect blank canvas for any flavor of ice cream. To turn my 2 ingredient ice cream base into chocolate and graham ice cream, I simply add melted chocolate and crushed graham crackers.
Instantly, you’re halfway to a S’more ice cream sundae! All you need to do now is freeze the ice cream for a minimum of 6 hours or preferably overnight.
How to Make an Ice Cream Sundae
After I make my homemade chocolate and graham ice cream, and I whip up my magic Marshmallow Sauce, the only thing left to do is put the two together! To build this S’more Ice Cream Sundae I suggest going big and bold! This means 3 giant scoops of ice cream and a generous pour of marshmallow sauce. I can’t even describe to you how heavenly this sundae is. If you’ve never tried a S’more Ice Cream Sundae, then I’m telling you: today is the day!
2/3 cup (4oz/115g) bittersweet chocolate , (melted)
1 cup (3oz/85g) graham crackers, (crushed )
Place half of the water in the bowl of a stand mixer. Sprinkle over the teaspoon of unflavored gelatin, set aside.
Put the remaining water, sugar, corn syrup, and salt in a small saucepan. Allow the sugar to dissolve over medium-low heat. You can gently swirl the pan to help the sugar dissolve but do not stir as this can cause the syrup to crack. Once the sugar has dissolved simmer undisturbed over medium heat until the syrup reaches soft ball stage or 240°F (480°C) when read on a candy thermometer.
Next, pour the hot mixture into the bowl with the bloomed gelatin mixture. Whip on a low speed for two minutes to cool down the mixture. Once cool and slightly frothy add vanilla, and whip on high speed for 10-12 minutes, until the mixture is thick, white, and fluffy.
Store Marshmallow Sauce in an airtight container in the fridge for 8 weeks.
Chocolate and Graham Cracker Ice Cream
Using a hand or stand mixer fitted with a whisk attachment whip the cold cream on medium/ high speed until soft peaks form.
Turn off the machine and pour the condensed milk into the whipped cream.
Turn the speed up to high and whisk until the mixture is thick and stiff peaks. Turn off the machine and stir in vanilla extract and the seeds scraped from 1 vanilla pod.
Introduce a little of the ice cream base to the cooled melted chocolate to loosen it up. Then quickly introduce this to the base and mix through. Work fast or the chocolate will stiffen. Lastly, fold in crushed graham crackers.
Transfer to an air-tight sealable container and freeze for a minimum of 6 hours or overnight before eating.
Keep stored in the freezer for up to 6 weeks.
Marshmallow sauce: I keep mine in the fridge but you can keep it in the cupboard if you wish. Give it a good mix up before serving to soften it.
The most rich and indulgent Chocolate Milk you’ve ever tasted!
Hi Bold Bakers!
Using the recipe for my killer Homemade Chocolate Syrup, I’m going to show you how to make the most rich and indulgent chocolate milk you’ve ever tasted. The best part is that once you’ve made my Chocolate Syrup, you can enjoy this nostalgic and refreshing treat at the drop of a hat.
Made by simply combining my chocolate syrup with cold milk, this is an almost instant dessert. Served up in a fancy glass jar with a fun straw — who wouldn’t be excited to sip on this?
How to Make Chocolate Syrup
My Homemade Chocolate Syrup was created originally to go alongside your favorite ice creams and top off all kinds or desserts. But, the truth is, this rich chocolatey syrup is the perfect alternative to store-bought chocolate syrups that often are combined with milk for drinking. Store-bought syrups are sticky, thin, and often filled with artificial flavors and preservatives.
My homemade Chocolate Syrup is made of only water, good quality unsweetened cocoa powder, a bit of sugar, vanilla, and salt. After a quick simmer, all of these ingredients come together and create a thick and dark chocolaty syrup packed with so much more flavor and body than any other syrup you can buy.
How to Make Homemade Chocolate Milk
To turn this syrup into a rich, cold, homemade chocolate milk, you simply mix a bit of the syrup with the cold milk of your choice (feel free to experiment with non-dairy milks as well). After a quick stir the syrup dissolves into the milk, easily turning it into the chocolate milk of your dreams.
The chocolate milk is rich, thick, and perfectly chocolatey without being way too sweet. This takes the humble chocolate milk and really turns it into a full-blown treat all of your family and friends will love!
How to Make Hot Chocolate
You may be wondering: can this same recipe be used to make hot chocolate? The answer is yes! I love this chocolate milk heated up and topped off with cream or my homemade marshmallows. Even better, add a shot of espresso or leftover coffee to this chocolate milk and you have yourself a superstar iced mocha!
Enjoy sweet peaches, blueberries and a buttery crisp topping all baked up into my Peach and Blueberry Crisp recipe.
Hi Bold Bakers!
One of my favorite ways to bake boldly is by simply celebrating the ingredients that are in season. During the summer in California I love to highlight the gorgeous stone fruit and berries that fill up the grocery and farmers markets. Inspired by the season, this bright and sweet Peach and Blueberry crisp is a joy to make and such a treat to eat. Topped with an aromatic mixture of pecans, oats and cinnamon then served with vanilla ice cream, this summery peach crisp recipe ticks all the boxes.
Peach and Blueberry Crisp By Gemma Stafford - YouTube
How to Make a Crisp
A crisp is actually a very humble dessert but often times the easiest desserts to make wow me the most. A crisp is simply a mixture of fruit topped with a crispy crunchy topping, hence the name “Crisp”. The stars of this crisp are obviously the peaches and blueberries. This is such a winning combination as the peaches are sweet and slightly perfumey and the berries are tart and juicy. While this is my favorite combination of fruit, feel free to get creative and use what is in season near you. To make the filling I toss the sliced peaches and berries with cornstarch, sugar and vanilla. This creates a thick juicy sauce after baking. Next I mix up the crisp topping.
How to Make an Oatmeal Crisp Topping
This classic crisp topping adds loads of texture, crunch and warm totally flavor. Made of rolled oats, sugar, warm cinnamon, rich butter and crunchy pecans you can imagine how irresistible the crunchy edges of this topping are. After dividing the fruit mixture among 4 Good Cook Oven Safe 5 1/2 inch pie dishes, I top each one with a healthy dose of this crisp topping. The flavors are so well paired, pecans, peaches and berries really are best friends. That said, use any nuts you have around. This is more of a method than a recipe. After you make this once I promise you’ll be making all kind of variations all summer long.
The Perfect Single Serve Summer Desserts
After these bake, the peaches are soft and the berries burst making for the sweetest molten fruity filling. The crisp topping is golden brown and full of nutty flavor. While you can make this in one large dish I love to serve it in individual pie dishes. Using my GoodCook Smart Scoop Ice Cream Scoop, I top each crisp with vanilla ice cream and serve immediately. The ice cream melts into the hot crisp, making each bite a bit of creamy fruity crunchy heaven. Enjoy!
Get my Peach & Blueberry Crisp written recipe on GoodCook.com.
Easily bake a deliciously rich, moist chocolate cake without an oven using my Stovetop Chocolate Cake Recipe.
Hi Bold Bakers!
Bold Baking is about giving you the confidence to bake anytime, anywhere while taking the sweets we all know and love and turning up the volume. From the flavor to the method, I proudly take baking to new places and my Stovetop Chocolate Cake recipe is a great example. This rich sponge cake is deeply chocolatey and incredibly moist. Instead of dry baking this cake in the oven it’s steamed on the stovetop which allows it to rise up into the perfect sponge cake while retaining all of its moist texture. If you’ve never made a cake on the stovetop be prepared to be amazed!
Chocolate Cake Made on a Stovetop! Gemma's Bigger Bolder Baking - YouTube
How to Bake a Cake Without an Oven
Whether you’re a college student rocking a dorm room kitchenette or you’re on a camping trip with just a hot plate, you can bake a mouthwatering chocolate cake. You heard me right, there is no oven needed to bake a homemade chocolate cake, this recipe is all about the stove. There is no special equipment needed to make this chocolate cake wonder when all you need is a large deep pan with a lid. My GoodCook Classic 11 Inch Deep Saute Pan With Lid is perfect for this job as it’s big enough to hold my GoodCook 9-inch Round Cake Pan. as the lid closes nice and tight, creating the perfect steamy environment for stovetop baking. There really is no secret to why this stovetop steaming method yields incredible results. The chocolate cake batter is heated from the inside out in a wet environment which means the cake is delicate, rich and never dry. While I love baking in an oven, this is a great alternative for anyone that doesn’t have an oven or microwave. That said, even if you do usually bake in an oven you will love this method. Steaming the cake instead of dry baking buys all you bold bakers a lot of insurance since there is simply no way the chocolatey sponge will dry out, crack or lack in flavor.
How to Make a Chocolate Cake
Now that you know how to make a cake on the stovetop instead of the oven I bet you want to know what makes up the cake itself. This cake is a classic chocolate sponge cake made by whipping up butter, sugar and eggs until light and fluffy. This gives the cake loads of body and lightness. From there I fold in flour and good quality dark cocoa powder giving this cake its chocolate hit. This rich cake batter in combination with the stovetop steaming method of cooking makes this one of the best chocolate cake recipes you’ll ever have from taste to texture.
How to Decorate a Cake with Lace
Since my Stovetop Chocolate Cake is so rich and impressive after a 25-30 steam it almost needs no topping at all. To keep this cake elegant and simple I decorated mine with a piece of lace fabric and powdered sugar. After removing it from the pan and allowing to cool, I simply drape a piece of lace over the top of the chocolate cake and dust with powdered sugar. After removing the lace what’s left is the print of lace pattern made out of sugar. This is such an impressive yet easy way to decorate. I cannot wait for all of you to impress your friends with this super unique and decadent Stovetop Chocolate Cake!
Lay an upside down plate in the bottom of a a wide and deep saucepan and fill with water until it almost reaches the top of the plate. I used a Goodcook Classic 11-Inch Deep saute with lid. Important notes: You need the saucepan to be wider than the cake pan, and deep enough for the cake to rise with the lid on.
Bring the water to a simmer over medium low heat. Once simmering, careful place in the cake to sit on top of the plate. You don’t want the cake pan to be sitting in water, it is to be just over it.
Steam for about 25–30 minutes. It’s important to top up with hot water if you see it running low during the cooking process.
Once risen and firm in the middle, wearing oven mitts carefully remove from pan. Leave to cool in the cake pan for 20 minutes and the turn it out onto a wire rack to cool completely.
Place on a serving platter, lay a piece of lace or a doily over the top generously dust with powdered sugar.
Store at room temperate for up to 3 days. Enjoy with whipped cream.
I strongly recommend watching the video so you can see the steaming method exactly.
Make your favorite Starbucks Caramel Frappuccino recipe at home with just a few simple ingredients including my Signature Caramel Sauce recipe.
Hi Bold Bakers!
There are very few days when I don’t crave a frappuccino. As a Starbucks fanatic, I’m well acquainted with their endless menu of blended beverages and have even made some of my own Starbucks copycat recipes. After the success of my Homemade Starbucks Frappuccinos and Starbucks Secret Menu Frappuccinos, I have been inundated with requests for a classic Caramel Frappuccino. Lo and behold, Starbucks just released their new Ultra Caramel Frappuccino so I’m here to boldly conquer their newest addition.
How to Make Starbucks Ultra Caramel Frappuccino Recipe - Gemma's Bigger Bolder Baking - YouTube
What is a Frappuccino?
A frappuccino, trademarked by Starbucks, is a blended drink that’s perfect for hot summer days…or if you’re like me, all 365 days of the year. They commonly have a coffee or cream base that’s blended with ice and topped with a generous dollop of whipped cream. Frappuccinos can also be called frappes. These beloved drinks may come with less-than-beloved ingredients such as rich, complex syrups. My homemade recipes use ingredients you can easily find in your cupboard.
The Ultra Caramel Frappuccino and Cold Brew Mocha Whipped Cream
The Ultra Caramel Frappuccino goes heavy handed on the caramel and for a good reason. As you may have guessed from my Best Ever Blondies, I have an insatiable fondness for caramel. It is no wonder that I love a good Caramel Frappuccino. The Ultra Caramel Frappuccino includes five layers packed with sweet white chocolate, mocha cold brew, whipped cream, caramel sauce, blended caramel coffee, more cold brew whipped cream and a final layer of caramel sauce.
Creating the Caramel Sauce
Let’s start with the main event. This Frappuccino has an amazing caramel flavor, and it is simple to make my Signature Caramel Sauce to boot. In a medium heavy-bottomed saucepan, heat the water and sugar over medium heat. Whisk constantly until the sugar has dissolved and the mixture starts to bubble, then turn the heat to high and bring to a boil. Once boiling, you can stop stirring and watch as your mixture transforms into a beautiful amber color – taking somewhere between 8-12 minutes. Once you’ve achieved that pretty gold color, carefully and slowly whisk in the heavy cream and the mixture will bubble. Mix in the butter, one cube at a time until everything is incorporated then remove your pan from the heat. Now you have my signature caramel recipe for a truly Ultra Caramel Frappuccino.
Make your favorite Starbucks Caramel Frappuccino recipe at home with just a few simple ingredients including my Signature Caramel Sauce recipe.
1/2 cup (4floz/115ml) milk
1/2 cup (4floz/115ml) strongly brewed coffee
2 tablespoons sugar
1 teaspoon vanilla extract
3 tablespoons caramel sauce
14 ice cubes
Cold Brew Mocha Whipped Cream
1/2 cup (4floz/115ml) heavy whipping cream
1/4 cup cup (1 1/2/43g) white chocolate (, melted)
2 tablespoons strongly brewed coffee
1 tablespoon caramel sauce
Mocha Whipped Cream
Using a hand mixer or stand mixer whip the cream until soft peaks form.
Add in the melted white chocolate, coffee and caramel sauce and continue mixing until stiff peaks form. Taste and transfer to a piping bag fitted with a large piping nozzle and place in the fridge until needed.
In a high power blender, combine milk, sugar, coffee, caramel sauce, vanilla and ice cubes. Blend on a high speed until thick and smooth.
Assembling the Ultra Caramel Frappucino
In a large glass pipe a big swirl of the mocha whipped cream.
Drizzle in about 1/2 tablespoon caramel sauce over the cream.
Pour over the Frappucino mix until it almost reaches the top of the glass.
Pipe another big swirl of mocha cream on top followed by even more caramel sauce. Grab a straw and enjoy!!
Add more ice cubes if you wants the caramel frappacino thicker.
My caramel sauce includes salt. Feel free to leave that out if you wish, however it does work well with the caramel.
I receive a lot of requests to share my Signature Salted Caramel Sauce, which I’m happy to do because I believe everyone deserves a great caramel sauce recipe.
This sauce is a staple in my fridge. I make it every few months and it instantly transforms any dessert you put it on. Don’t get into the habit of eating it off a spoon. That’s a slippery slope, trust me.
Making caramel sauce is easy if you follow the steps and have patience. In a medium heavy-bottomed saucepan, heat the water and sugar over medium heat. Whisk constantly until the sugar has dissolved and the mixture starts to bubble, then turn the heat to high and bring to a boil. Once boiling, you can stop stirring and watch as your mixture transforms into a beautiful amber color – taking somewhere between 8-12 minutes. Once you’ve achieved that pretty gold color, carefully and slowly whisk in the heavy cream and the mixture will bubble. Mix in the butter, one cube at a time until everything is incorporated then remove your pan from the heat.