145K views · 7.3K reactions | See bio for the gelatin I use and a vegan option Whipping up a heavenly frosting, turning cream into clouds of sweetness. 🍰☁️ #baking #bakinglove #frosting #reels | Pastry Paradise | pastryparadise9 · Original audio
145K views · 7.3K reactions | See bio for the gelatin I use and a vegan option Whipping up a heavenly frosting, turning cream into clouds of sweetness. 🍰☁️ #baking #bakinglove #frosting #reels | Pastry Paradise | pastryparadise9 · Original audio
1.7K reactions · 690 shares | Easy 3-Ingredient Chocolate Frosting for Cakes or Cupcakes This chocolate & mascarpone frosting is great for filling or frosting cakes or cupcakes. It’s perfect if you don’t like overly sweet frostings! Ingredients ❤️ 350 g (2 cups) of semi-sweet chocolate callets/chips (you can also use 260 g milk chocolate only or a mix of 100 g of semi-sweet chocolate + 130 g of milk chocolate) ❤️ 350 ml (1.5 cups) whipping cream ❤️ 450 g (2 cups) mascarpone cheese Note: All chocolate should be a good-quality baking or couverture chocolate. The quantities in this recipe will make enough ganache to fill an 18 cm (7’’) cake with three layers of filling. Directions 1. Heat the whipping cream in a heavy-bottomed saucepan until it almost comes to a boil. Pour this over the chocolate and let it sit for 5 minutes before stirring it slowly with a spoon or spatula. 2. Stir slowly until all the chocolate is melted. 3. Place plastic foil directly on the ganache so that there is no air trapped inside which will cause a skin to form on top. 4. Chill it in the fridge until cold, at least 2 hours or overnight. 5. In a mixing bowl, combine the chilled chocolate ganache and mascarpone cheese. 6. Using a hand mixer or stand mixer fitted with the paddle attachment, mix on medium-high speed until the mixture is smooth, creamy, and well combined. This usually takes about 1.5-2 minutes. Be careful not to overmix, as the frosting may become too soft and lose its ability to hold its shape well. #recipe #recipeoftheday #cake #cakefilling #chocolate #chocolatecake #easyfrosting #cakes #cupcakes #mascarpone #whippingcream #5licious #easyrecipe #viral #3ingredientrecipes | Roxy’s Kitchen | roxys__kitchen · Original audio
1.7K reactions · 690 shares | Easy 3-Ingredient Chocolate Frosting for Cakes or Cupcakes This chocolate & mascarpone frosting is great for filling or frosting cakes or cupcakes. It’s perfect if you don’t like overly sweet frostings! Ingredients ❤️ 350 g (2 cups) of semi-sweet chocolate callets/chips (you can also use 260 g milk chocolate only or a mix of 100 g of semi-sweet chocolate + 130 g of milk chocolate) ❤️ 350 ml (1.5 cups) whipping cream ❤️ 450 g (2 cups) mascarpone cheese Note: All chocolate should be a good-quality baking or couverture chocolate. The quantities in this recipe will make enough ganache to fill an 18 cm (7’’) cake with three layers of filling. Directions 1. Heat the whipping cream in a heavy-bottomed saucepan until it almost comes to a boil. Pour this over t
132K views · 27K reactions | ICING + SOFT SUGAR COOKIE RECIPE 💗 just in time for Christmas 😘 ICING / FROSTING RECIPE: Beat: 3 TBSP Meringue Powder 1/3 cup to 1/2 cup Warm Water (Until frothy) Add: 4 Cups Powdered Sugar (Slowly until glossy) Add: Vanilla to taste and more water if the icing is too stiff. This dried pretty fast (within 5-10 minutes) SOFT SUGAR COOKIE RECIPE: 1 Cup Soft Butter 11/2 Cups Sugar 2 Eggs 1 Cup Sour Cream 11/2 TSP Vanilla 41/2 Cups Flour 1 TSP Salt 1 TSP Baking Soda 1/2 TSP Nutmeg Cream butter and sugar till fluffy, add eggs and beat well. Add sour cream and vanilla, blend well. Add dry ingredients. The dough will get quite soft. Chill for several hours or over night. Roll to 1/4 inch thickness, cut, (sprinkle with sugar if you don’t plan to frost), and bake at 375 for 8-12 minutes just until some edges get barely golden). Undercooked is better than overcooked. #christmasrecipe #christmascookies #christmascookie #sugarcookie #sugarcookiedesigns #christmascookiedecorating #cookiedecorating | Brittany | Home Decor & Style | Sabrina Carpenter · white xmas | Reels
132K views · 27K reactions | ICING + SOFT SUGAR COOKIE RECIPE 💗 just in time for Christmas 😘 ICING / FROSTING RECIPE: Beat: 3 TBSP Meringue Powder 1/3 cup to 1/2 cup Warm Water (Until frothy) Add: 4 Cups Powdered Sugar (Slowly until glossy) Add: Vanilla to taste and more water if the icing is too stiff. This dried pretty fast (within 5-10 minutes) SOFT SUGAR COOKIE RECIPE: 1 Cup Soft Butter 11/2 Cups Sugar 2 Eggs 1 Cup Sour Cream 11/2 TSP Vanilla 41/2 Cups Flour 1 TSP Salt 1 TSP Baking Soda 1/2 TSP Nutmeg Cream butter and sugar till fluffy, add eggs and beat well. Add sour cream and vanilla, blend well. Add dry ingredients. The dough will get quite soft. Chill for several hours or over night. Roll to 1/4 inch thickness, cut, (sprinkle with sugar if you don’t plan to frost), and bake
2.1K reactions · 1.2K shares | 1-minute frosting recipe for cakes or cupcakes Mix Caramel & Mascarpone Cheese for 1 minute to get a delicious frosting! Do not overmix! Ingredients: ❤️ 450 g (just under 2 cups) salted caramel sauce, cold from the fridge ❤️ 375 g (1.5 cups) mascarpone cheese, cold from the fridge Caramel recipe if you want to make it yourself - https://roxyskitchen.com/salted-caramel.html #recipe #recipeoftheday #easyfrosting #cakes #cupcakes #viral #caramel #mascarpone #1minuterecipes #5licious | Roxy’s Kitchen | roxys__kitchen · Original audio
2.1K reactions · 1.2K shares | 1-minute frosting recipe for cakes or cupcakes Mix Caramel & Mascarpone Cheese for 1 minute to get a delicious frosting! Do not overmix! Ingredients: ❤️ 450 g (just under 2 cups) salted caramel sauce, cold from the fridge ❤️ 375 g (1.5 cups) mascarpone cheese, cold from the fridge Caramel recipe if you want to make it yourself - https://roxyskitchen.com/salted-caramel.html #recipe #recipeoftheday #easyfrosting #cakes #cupcakes #viral #caramel #mascarpone #1minuterecipes #5licious | Roxy’s Kitchen | roxys__kitchen · Original audio
264K views · 31K reactions | Frosting hack incoming: mix cold heavy cream + instant pudding mix for the easiest whipped cream frosting that will hold up to piping and the warmth of sitting out. Plus it tastes great and isn’t overly sweet. So if American buttercream is too sugary for you, this is a great alternative! Combine: 2 pints (32 ounces) cold heavy cream One 3.4 ounce package of instant pudding mix Beat until stiff peaks form and then it’s ready to use! If you find the frosting too stiff you can add a little whole milk. This will frost 12 cupcakes (if piping), a two layer cake or a 9x13 cake. This will pipe or spread smoothly and beautifully! I made my frosting using coconut cream pudding mix, which includes coconut flakes, so you might notice those on my cupcake. You won’t have that if you use a pudding mix that doesn’t include any extras like cookie pieces or coconut flakes. #bakingtips #baking #frosting #whippedfrosting #bakingtipsandtricks #bakinghacks #tutorial | Alexis Grabel | Cooking + Baking | Richard Carter · Le Monde
264K views · 31K reactions | Frosting hack incoming: mix cold heavy cream + instant pudding mix for the easiest whipped cream frosting that will hold up to piping and the warmth of sitting out. Plus it tastes great and isn’t overly sweet. So if American buttercream is too sugary for you, this is a great alternative! Combine: 2 pints (32 ounces) cold heavy cream One 3.4 ounce package of instant pudding mix Beat until stiff peaks form and then it’s ready to use! If you find the frosting too stiff you can add a little whole milk. This will frost 12 cupcakes (if piping), a two layer cake or a 9x13 cake. This will pipe or spread smoothly and beautifully! I made my frosting using coconut cream pudding mix, which includes coconut flakes, so you might notice those on my cupcake. You won’t have
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414K views · 15K reactions | Do you know the struggle of trying to paint a drip? Girl me too! That's why when I saw this recipe from @sweetsbyjoana I saved it because I knew one day we would need it! 🥳Well today is that day!🥳 Here are some tips that I learned from my experience using it. ✨You can easily adjust the mixture to get the results you would like. ✨More liquid = Runnier / thinner drips ✨More powdered sugar = Less / Thicker drips ✨Don't be afraid to drip less because the drips will fall more as they sit. Unlike a chocolate drip that sets quickly from the cold cake. ✨This drip settles not as 3D as a chocolate drip, but the effect is definitely similar. You and I both know how important it is to support our fellow bakers so tag your baking bestie so they can know this helpful recipe too!💕 Will you give this a try? #bakershelpingbakers #cakebusiness #cakelove #dripcake #metalic #rosegoldcake #uniqueweddingcakes #blackcake #bakers #cakers #bakingbusiness #lusterdust | Katelyn | Dancing Baker + Teacher | Facebook
Katelyn | Dancing Baker + Teacher on Reels | A Touch Of Class · Around the World (La La La La La) (Radio Version)
49K views · 10K reactions | This is my go-to alternative to fondant! Perfect for sculpting, painting, colouring and most importantly: eating. It tastes like soft white chocolate 🙌🏻 You’ll need: • 1/3 cup light corn syrup OR glucose syrup. I use Karo Light Corn Syrup and I order it online from cake stores as it’s not stocked in supermarkets in Australia. Alternatively you can use glucose syrup (available at the supermarket), however I’ve found it creates a slightly firmer and less sweet result. But you may prefer this - it’s still a great option and also cheaper! • 285g (10oz) white chocolate melts. Steps: 1. Melt the chocolate according to the packet instructions. I do this in 30 second intervals in the microwave, stirring between each interval. 2. Heat your preferred syrup in the microwave for 20 seconds. 3. Pour the heated syrup into the melted chocolate. Gently (but quickly) stir with a spatula to combine them until the syrup is no longer streaky in the chocolate. 4. Fold the mixture over on itself multiple times until you reach a “soft serve icecream” consistency. It should come away fairly cleanly from the bowl using the spatula. 5. Pour the mixture onto a sheet of cling wrap. Wrap tightly & leave to cool and harden for a few hours 6. Once cooled and hardened, knead the mixture until soft and smooth. 7. Re-wrap your mixture in cling wrap until ready to use. Tips: • Store by wrapping the modelling chocolate in cling wrap & placing it in an airtight container. Do not refrigerate. It will store for several months (I usually store up to 2 months). • The modelling chocolate hardens as it cools & softens as it warms up. Coming out of storage, your chocolate will be firm. Kneading will soften the chocolate as it warms up, but you can also heat it in 5 sec intervals in the microwave to speed it along if needed. • This batch will yield about 400g (approx 14oz), but I like to triple the recipe. When tripling, I increase the syrup heating time to 30 seconds (step 2). • If your modelling choc is greasy, you’ve likely over-mixed it. Let it harden & then knead it until no longer greasy. I’ve put all the tools I use in my Amazon store (link in bio) 💫 Let me know if you make it! | Sophie Brown | Facebook
nestï | Sophie B. on Reels | nestihome · Original audio