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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 about 1 year ago
2 answers 689 views
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added about 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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Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added about 1 year ago

Thanks, BakerRB. Going to make those biscuits TODAY!

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