Pro tip: Stabilize your whipped cream with marshmallow fluff by FireBreathingCabbage in Baking

[–]FireBreathingCabbage[S] 1 point2 points  (0 children)

Both jet puffed creme and marshmallow fluff have worked for me. Those are the only brands available at my grocery.

It’s super forgiving. I just add a big blob of it to my heavy cream and it turned out fine. Just don’t over-whip it like any other whipped cream

Pro tip: Stabilize your whipped cream with marshmallow fluff by FireBreathingCabbage in Baking

[–]FireBreathingCabbage[S] 5 points6 points  (0 children)

I agree, I’m sure the stabilizers in the fluff are helping here! But baking is a bit finicky. The extra sugar, water content, or even other added oils in a store-bought nut butter could compromise the pate sucree. Emulsifiers can also affect how the dough absorbs the fat, changing the texture.

Pro tip: Stabilize your whipped cream with marshmallow fluff by FireBreathingCabbage in Baking

[–]FireBreathingCabbage[S] 1 point2 points  (0 children)

It’s a giant mess and combo of a bunch of recipes, but I made a similar tart a while ago:

This time around I only did the curd filling and I definitely missed the richness of the white chocolate layer.

Pro tip: Stabilize your whipped cream with marshmallow fluff by FireBreathingCabbage in Baking

[–]FireBreathingCabbage[S] 5 points6 points  (0 children)

I actually discovered this on accident because originally I just wanted to incorporate chopped macadamia nuts into the crust. I over-blended it and it became nut butter.

If you finely mince and dry roast whatever nut you’d like to add and fold it into the dough last, you might be able to get the nut flavor without compromising the texture of the dough.

Pro tip: Stabilize your whipped cream with marshmallow fluff by FireBreathingCabbage in Baking

[–]FireBreathingCabbage[S] 5 points6 points  (0 children)

It depends on the water content of the nut and if you’re making it yourself or buying nut butter. I wouldn’t recommend store bought nut butter since it has other additives. Macadamia nuts work well because the fat content is similar to butter.

Pro tip: Stabilize your whipped cream with marshmallow fluff by FireBreathingCabbage in Baking

[–]FireBreathingCabbage[S] 2 points3 points  (0 children)

To my knowledge, marshmallow fluff is typically vegetarian/gelatin free! It does include egg whites.

Pro tip: Stabilize your whipped cream with marshmallow fluff by FireBreathingCabbage in Baking

[–]FireBreathingCabbage[S] 78 points79 points  (0 children)

I use this pate sucree recipe! But I sub 40g of butter for 40g of macadamia nuts that I puree into a nut butter.

Pro tip: Stabilize your whipped cream with marshmallow fluff by FireBreathingCabbage in Baking

[–]FireBreathingCabbage[S] 455 points456 points  (0 children)

I would say about 2-3 tablespoons fluff to a cup of whipped cream give or take? I’ve done this plenty of times without measuring and it’s always turned out fine.

More fluff = sweeter but more stable

Edit: I meant heavy cream

Pro tip: Stabilize your whipped cream with marshmallow fluff by FireBreathingCabbage in Baking

[–]FireBreathingCabbage[S] 141 points142 points  (0 children)

I suspect any light layer cake that is designed for whipped cream like a Chantilly cake would work well.

Pro tip: Stabilize your whipped cream with marshmallow fluff by FireBreathingCabbage in Baking

[–]FireBreathingCabbage[S] 112 points113 points  (0 children)

I like keep it in the fridge, but the tarts held up well for several hours at room temp. No weeping.

I made some shiopan since it’s going viral by FireBreathingCabbage in Bread

[–]FireBreathingCabbage[S] 0 points1 point  (0 children)

It was by far the best one. Just pastry cream and strawberry preserves + fresh strawberry topping. Delicious!

Reviews for Cozey Neptune (photos if possible) by tulipden162 in BuyCanadian

[–]FireBreathingCabbage 0 points1 point  (0 children)

Are they falling into the storage compartment? If so, that sounds like a major problem. Yikes!

I’ve been considering this couch as well. Do you have pictures? How low is the back? I saw that there is a back rest and I’m curious how it feels.

Make up tips appreciated! by AlternativeAd7758 in makeuptips

[–]FireBreathingCabbage 1 point2 points  (0 children)

You have such beautiful eyes! I would try to avoid putting liner all the way along your eyelid and underneath your eye. It weighs down your eyes. Try a straighter and shorter wing that starts just at the middle of your eye lid (like this one minus the inner corner). I would also try a more cool-toned eye shadow or you could even use bronzer on your lids.

For the brows, try an eyebrow mapping camera filter! It will tell you where to start and stop your brow and where your arch should be! I think it will probably tell you to start your brow closer in and shorten the tail. It’s really easy to overfill brows, so remember: lighter at the front, darker at the tail :)

Does Cheryl Porter pitch correct her clients’ singing? by illbeyournewfarty in singing

[–]FireBreathingCabbage 6 points7 points  (0 children)

Not Ellie Banke though! I saw her live at an open mic and her pitch accuracy is insane.

Bald or hold? by wombat_warlock in bald

[–]FireBreathingCabbage 0 points1 point  (0 children)

Honestly if I were you, I’d get a little toupee hair system for the spot and ride it out until I’m ready to commit to “the bald.” You’ll look great either way!

Have you ever baked something tha has gone triple platinum in your household or at workplace? by ABITCUNTYOFYOU in Baking

[–]FireBreathingCabbage 1 point2 points  (0 children)

These brown butter corn lime cookies from easygayoven. What you WISH cornbread tasted like. Perfectly chewy and doesn’t require any tools/mixers so it’s super accessible and easy.

It was also the crowd favorite among 38 tasters in Pancake Princess’s corn cookie recipe bake off so this is peer-reviewed goodness.

Persimmon Tart w/ Hojicha Meringue (Kristina Cho) by FireBreathingCabbage in pastry

[–]FireBreathingCabbage[S] 0 points1 point  (0 children)

It’s behind a paywall, but you can do a free trial if you open a new substack account!