r/AskBaking

Hello, I know what you are going to say “make the whipped cream at home! It tastes better! “ and yes! I know it tastes better but the person doesn’t want to pay home made whipped cream, so I’m trying to improvise okay!!!

I need to know what store bought whipped cream tastes the best, or how to make it taste better. The stores near me are Sam’s Club, Smart and Final and Costco BUT! I’m willing to go pretty far for some good whipped cream, the only thing I want is the whipped cream to taste good, has to be able to pipe, stable and be in a big tub

Does anyone have and recommendations? Or anything to add to the store bought whipped cream so it tastes good? What are your secrets!! Please share!! thank you!!!

Ive tried alot of recipes, and also toasted the bread cause people said that that works. But honestly i cant get my french toast to be a little crispy.

I know I folded really bad the last sponge cake I made, but I also did it for too long. I just checked the photos I made and from the min I started to the min I finished it was around 10 min. I seriously deflated my egg whites. My technique was Terrible but it was probably way too long

So for a complete beginner, I need just a bit of reference, how long does it usually take you to fold dry ingredients with eggwhite?

i’m wondering what would be the smoothest yet easy buttercream style for a beginner. i’ve always used american but i hate that it’s too sweet

SECOND UPDATE: I figured it out and it is honestly embarrassing but ultimately not my fault. >_> The person who last bought groceries and refilled the flour containers swore they got self rising and AP - they actually just got all AP and filled both containers with it. Considering how the self rising flour bag is BRIGHT RED and you know, says self rising...

I bought an ACTUAL new bag of self rising flour myself, and the fifth attempt came out the same beautiful cobbler I remember. I am so annoyed at all of the time and money wasted on ingredients for failed attempts, and embarrassed at how many people were so helpful when the issue was coming from inside the house all along.

I will post a pic over on r/baking when I am over my feelings about it!

UPDATE: I tried a fourth time. This time I used Kerrygold butter, Gold Medal self rising flour, a new container of whole milk, and Del Monte peaches in heavy syrup. I even checked the ingredients to make sure the heavy syrup had corn syrup and cane sugar. I hunted down the original recipe, again, to check measurements and temperature.

I don't think my oven temp is fluctuating as the banana bread and bundt cakes I am making are coming out fine.

It again came out a gloopy oily mess that didn't rise. I give up and am honestly feeling heartbroken. My mom made this cobbler so much when I was growing up and she can't cook anymore. I hate that I can't do the same for her.

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I made this cobbler for a Christmas party last year and it came out like a dream, like it always did. Yet I have made three cobblers in the past month that have all turned out horrible - the batter does not rise or brown and turns into a gummy mess swimming in melted butter.

I changed ingredients between tries. A different brand of canned peaches in case it was something in the syrup. A new bag of self rising flour, before turning AP flour into SR flour for the third try. A different brand of butter, as well as letting the butter get hot/almost browned, to trying just barely melted.

I'm starting to think I'm the problem. But I'm using the same pan I have always used, the oven temp is correct, and I'm following the recipe to the letter. I even hunted down the original recipe to make sure my copy was correct!

The recipe, which I think is pretty standard, is below. Please help. I'll take any suggestions. I want the peach cobbler I know and love, not the gloopy pale mess I keep getting!

Ingredients:

1 stick butter
3/4 cup self rising flour
1 cup sugar
2 tsp cinnamon
3/4 cup whole milk
28 oz can of sliced peaches in syrup

Instructions:

1. Preheat oven to 350. Place butter into a glass 13x9 and place into hot oven to melt.
2. Drain peaches into a bowl, saving the syrup.
3. Whisk together flour, cinnamon, and sugar. Slowly stir in milk to avoid lumps.
4. Pour batter over the hot butter without stirring. Spoon the peach slices onto the batter without stirring.
5. Drizzle the saved syrup over the top of the cobbler to taste. (I have always used between a fourth and half of what is saved.)
6. Bake for 35-45 minutes or until golden brown.

I love lemon cake but I’ve never made lemon poppyseed cake or lemon yoghurt cake before so I’ve been wanting to try my hand at them.

I do however was thinking if I could just add poppyseeds into the lemon yoghurt cake recipe? I’ve heard that it’s an inert ingredient and shouldn’t affect the cake even if it wasn’t in the recipe. Is this true?

Also please drop your BEST lemon yoghurt cake recipe, I like a nice lemon flavour without an overly sweetness to accompany it. I’ve been contemplating between Ina Garten (Barefoot Contessa), Joy of Baking and RecipeTin eats. Any recommendations?

Hi everyone! I've always enjoyed blueberry baked goods - mostly muffins - and tried my hand at making Recipe Tin Eats Blueberry Lemon Loaf. Mostly a success and very tasty, but I'm a bit taken aback at the texture of the blueberries inside? In all the shop bought goods I've had before, the blueberries had almost completely melted into the treat and was just a pocket of taste with a slightly different texture, but with my loaf there were large pockets of, well, blueberry slime. It wasn't bad but I did have to ignore the texture a bit and some of the greyer ones were visually off putting.

Does anyone know if there's something the stores do to get their blueberries like that in their goods? I used frozen (with some fresh) in mine, and I doubt the shops where I live use fresh.

Thanks in advance!

I did an experiment with Cook's Illustrated's chocolate chip cookies. I chilled the dough overnight and halfway through baking I flattened them with a spatula to see what happened and they turned out close to my ideal cookie shape, not too thin and with a flat surface. Normally my cookies end up either too thin, or they'd have a domed/rounded middle, especially when chilled.

I plan to experiment with this method more, and I might need to mess with the oven temperature but I'm wondering if I should change when I flatten them. I've seen some people flatten them right after baking and others flatten them before baking.

What differences would there be if I flattened them at a different time? Have any of you experimented with that?