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Hello, you did a very wonderful job on this recipe! I'd like to try it this way-it is a great idea-thank you kindly for sharing this video-it looks very easy, and very delicious!
There’s handful of mistakes you’ve probably made! - Make sure the cream has at least 33% fat (33g out of 100ml) - Beat in clean bowl as if cream mixes with excess water or something else it won’t whip - keep beating, you should see some change after 1-2 minutes (gets thicker) and then starting to become soft but spreadable like smooth jam? 😅 - overmixing - don’t do that, you’ll just make butter and buttermilk 😂
Hello. I need help. I didn't activate my yeast and already added it to the entire mixture which I thought would rise. It didn't and I'm not sure if I should add a second packet which I will let sit in hot water first. Should I do this
Hey ! I used the second recipe today the buttercream, it was absolutely delicious. I will say 5 cups is a bit outrageous because it is very sweet but luckily my cupcakes balanced out the sweetness so I tasted super fresh and delicious. Thank you so much for this recipe. I’ll be using this from now on.
@@ShinAng-zc1nctry watch Sugarlogie’s different buttercream video. This is American buttercream and it’s not the best (trust me, there’s so much better tasting ones). My favourite (though I don’t like buttercream) is Swiss Meringue, it’s so smooth glossy and not too sweet. American buttercream can’t compare with these other ones, I mean it’s fatty, too thick, overly sweet and powdery from the huge amount of sugar. Not even close to something like Swiss or Italian 😂
I used the first recipe and in my first attempt the cream turned into butter and milk separated and in my second attempt it wasn’t creamy and firm. Instead it was fluid and dismembered…I need advice
I met the same problem. It was exciting to try this icing recipe in the first place, now this video just looks like another fraud misinformation tiktok-style recipe to me. Update_2024-07-02: After leaving the icing in the fridge for one night, and whisking it for few more minutes, the icing became creamy enough, so I am here to retreat my dislike. I didn't know the exact reason why it didn't work on yesterday, here are some guess: 1. Whisking too fast. I was using the highest and second highest speed from my 6-speed electric whisk yesterday, and using medium speed today. 2. The cold fridge helped.
I have a question about the statement einkorn doesn't need the binders used in modern wheat. Are these "binders" that are automatically in modern wheat or do you mean binders added in recipes?
4 medium bananas 2 eggs 3/4 cup greek yogurt 3/4 cup coconut sugar 1 tsp vanilla 1/4 cup melted butter 1 1/3 cup flour 2 scoops protein powder 1/2 tsp salt 1 tsp baking soda 1/4 tsp nutmeg 1/2 tsp cinnamon bake at 350' for 45-60 min
This looks amazing !Pls right ingredient’s down as they are written a a very light color (if u can highlight in black) and the video is very fast to capture every ingredient! Thank u
