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Bakewell cream?

Hi bakers and New Englanders! Does anyone have experience baking with bakewell cream? I'm curious about it!

Sarah is Food52's senior staff writer & stylist.

asked over 1 year ago

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2 answers 720 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

The biscuit recipe on the can is the closest to foolproof I've ever used: mile high and golden brown; neither too dry nor too moist; neither tough nor crumbly. I haven't made anything else with it or tested out the baking powder or cream of tarter substitutions in any of my recipes. The product stays active (stored in the cabinet) a very long time too.

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Bb305185 6b66 45c6 ac96 6204c9dd8a30  dsc09796
Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added over 1 year ago

Thanks, BakerRB. Going to make those biscuits TODAY!

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