how do you make good buttercream frosting??
every time i make it, it has the same consistency as icing and melts at room temperature, help a girl out π
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how do you make good buttercream frosting??
every time i make it, it has the same consistency as icing and melts at room temperature, help a girl out π

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CALLING ALL BREAD PPL URGENTLY!!!!
recipe here for reference
so I'm 30 mins into a 2 hour rise cuz I've been making this recipe consistently recently. However I doubled it this time and it's definitely gonna rise over the edge of the bowl. What should I do to mitigate/ prevent mess from overspill?? I don't have a larger bowl ATM :/
(the ring on top is due to a plate I covered it with cuz cats and cat fur)
breadmaking side of tumblr i summon thee
I got a sourdough starter about four months ago and i do not know what im doing wrong but the bread isnt breading
Anyone have advice????
Or recipes????
Pretty sure this isng meant to be happening u guys
I just made cookies (Pillsbury boxed mix) and they all turned out these perfect little round darlings
Except one??? (My camera's acting up I can't get a picture rn) It looks like it was somehow??? All butter???? It's melted and has one big spot that's burned brown and melty and like??? Sir???? What happened to you???
If anyone knows why this is happening please help im going to cry it suddenly started doing this repeatedly after like 6 months of my recipe just working perfectly (i made the recipe in February)

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Ok not dolls but a baking question :
Ages ago I got a recipe from one of my grandma's for a sort of cake filling (ish) but I am pretty sure I lost it (and asking is very much not an option π)
I could probably make it roughly based off memory but I would prefer an actual recipe for proportions but the problem is I don't know what it would be called!
It was made first by mixing eggs and sugar and maybe something else over heat to make a custard of a sort and once that was cooled you would wip butter in to it, does anyone know what that would be called?
Any bakers around π
Okay so I'm making a crusty Artisan Loaf (not sourdough) and it's currently in the fridge for its slow rise in the container I usually make it in. However, this guy seems so have decided to grow a lot bigger than expected???
So my question is
Can I switch him out to a bigger container to finish out his rise time or will I kill all the air if i transfer it?
Should I take him out of the fridge and just bake him now (recommended at least an 8 hour rise in the fridge [and up to 36] and it's currently been 6)
Leave him and deal with the angry dough gods tomorrow when he inevitably explodes and takes over my fridge.
All help would be appreciated. π