Manuela Kjeilen on Instagram: "What if I told you the best lemon curd doesn’t need butter at all?” I know, sounds wild—but hear me out. Butter can make lemon curd taste a little heavy… sometimes too buttery. I use cream instead. It still gives you that rich, silky texture, but the lemon flavor actually shines through. It’s smooth, bright, and just the right amount of luscious—without that lingering greasy feel. Give it a try—you might never go back to butter. ☀️ Recipe for lemon curd is in my recipe app! Go to the Filling category or just search “lemon curd.” Have a great day, baking friends! 💛🍋"
Reb’s Ashkephardic Kitchen on Instagram: "🍓PASSOVER STRAWBERRY MOUSSE🍓 You will need: 2 cups of cut up strawberries (about one box) 2 egg whites 2 tbsp lemon juice 1 cup granulated sugar 1. Wash and dry strawberries very well. 2. Slice the strawberries into thin pieces. 3. Separate your two eggs. 4. Add all ingredients into electric mixer bowl. 5. Mix on high for 10-15 minutes. You should be able to flip it upside down without it falling out! 6. Put into your serving bowl and freeze. 7. Keep in the freezer until serving for a delicious frozen treat! Chag Sameach!! #passoverrecipes #dessert #glutenfree #dairyfree #pareve #passover #jewishrecipes #jewish #strawberry"
Elvin Cocel on Instagram: "Here’s How I Make My Super Big Batch of Swiss Buttercream Using the @kenwoodworld Chef Titanium Patissier XL Stand Mixer. You can find a smaller version using a classic double boiler method in the comments. So whether you’re making a huge batch or a smaller one, you’ll find two methods and two sets of measurements to suit your kitchen setup. 😉 Super Big Batch Swiss Buttercream (Kenwood Method) Perfect for large cakes, weddings, or bulk cupcake orders. Ingredients (Big Batch): • 30 large egg whites • 1.5 kg granulated sugar • 2 kg unsalted butter (room temperature) Instructions: 1. Heat the Egg Whites and Sugar: • In the Kenwood mixing bowl, combine egg whites and sugar. • Set the built-in heating element to level 6–7. • Whisk continuously using the wh
Julie Marie | easy recipes for home bakers on Instagram: "The best Peanut Butter Chocolate Cupcakes 🤎 chocolate cupcakes filled with creamy peanut butter and topped with the best peanut butter buttercream! Comment ‘cupcake’ and I’ll send the recipe to your DM! Or find the recipe on my website juliemarieeats.com (link in bio) or Google ‘Julie Marie Eats Peanut Butter Chocolate Cupcakes’ #cupcakestagram #chocolatecupcakes #peanutbutterlover #peanutbuttercups"
Dayeeta Pal | Hyper-realistic Cake Artist | Illusion Cakes on Instagram: "After some trial and error🙈I finally figured a new recipe for Edible Satin Fabric which does not contain white chocolate or wafer paper😍 Here it is for you to try: Edible Satin Fabric Recipe ✅ Ingredients: 2 tablespoon gelatine 6 tablespoon water 155g corn syrup Edible Gel colour or metallic dust (optional) ✅ Steps -Bloom gelatine in the water for 5 minutes, before microwaving to dissolve. -Add corn syrup. Stir -You can add any colour of your choice. For gold, I used gold dust. - if mixture thickens, up, just pop in the microwave for a few seconds burst. - spread evenly on any nonstick mat. - wait to dry for 4-6 hours, before peeling off - brush some more metallic dust (optional) 🌱Vegetarian version: ✅Ingred
Sara Wells • Delicious Easy Recipes! on Instagram: "Here’s some favorite ways to use this magic mix (pulling from your comments, too!) - as a pie filling - between cake layers - on crêpes - with graham crackers - pipe it on cupcakes - fill cream puffs - make a mousse cup with whipped cream and fruit Simply follow the directions on the instant pudding box but replace the milk with heavy cream! Now because of the thickness of heavy cream sometimes if you just dump the pudding mix in there you’ll get lumps so I always put mine in a blender just for a few seconds to blitz (it will get super thick super fast) and then transfer the mixture to my mixer to beat until light and fluffy. Pipes like a dream, is the perfect filling for layer cakes, and makes a great shortcut mousse cup or pie
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Manuela Kjeilen on Instagram: "One of the questions I get asked the most is: “What kind of nozzle do you use to get that soft-serve-style swirl on your cupcakes?” Whether I’m piping Marshmallow Fluff, Strawberry Meringue, or especially my silky chocolate ganache, I always reach for one of these three nozzles. These are not your standard piping tips—they are large, even extra-large, and I absolutely love using them to achieve that perfect, soft-serve look. Here are my top three favorites: * Exxent 18 mm Star Tip – A large open star nozzle that creates soft, round swirls—just like soft-serve ice cream. I especially love using this one when piping Marshmallow Fluff—the texture is light, smooth, and fluffy. * Ateco 849 – This nozzle is nearly identical to the Exxent 18 mm. It gives the
Agus vives 👉🏻 Pastelería SIEMPRE AL LÍMITE on Instagram: "MUFFINS DE PAVLOVA Esta receta ya la he subido y para mí es una de las mejores! POR EL amor de DE DIOR!! Ademas de ser súper práctico quedan riquiiiisimos 🫶🏻 Dato 👉🏻 clave que los hagas sobre estas tulipas de papel manteca para que se te sea fácil despegarlos al comerlos) Una vez rellenos duran 12 horas crocantes 🫶🏻 Para hacer 18 muffins vas a necesitar 👉🏻 Vas a llevar a baño María ( básicamente hacer un merengue suizo) 250 g de claras con 250 g de azúcar . Una vez que apoyas el dedo y no sentis los cristales de azúcar ya está listo! Ahora lo llevas a la batidora hasta que esté súper firme el merengue ( aprox 10 minutos) y con movimiento envolventes le vas a agregar 250 g de azúcar impalpable con 25 g de fécula de
Stephanie Simmons on Instagram: "Lemon Meringue Pie but make it cheesecake! 🥹🍋 Luscious lemon curd cheesecake is baked atop a crisp graham crust, then topped with silky lemon curd & a mile high cloud of vanilla bean meringue! TO GET THE FULL RECIPE - Googl “blue bowl lemon cheesecake“ or tap the 🔗 in my profile @bluebowlrecipes — https://bluebowlrecipes.com/lemon-meringue-pie-cheesecake/ #lemonmeringue #cheesecake #glutenfreeeats #bakingfun #reelsoninstagram #cheesecakelovers"