All questions

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 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
2 answers 999 views
BakerRB
added over 2 years 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Sarah Jampel
Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added over 2 years ago

Thanks, BakerRB. Going to make those biscuits TODAY!

Recommended by Food52