This fluffy Stabilized Whipped Cream Frosting is a velvety sweet topping or filling for cakes, cupcakes, and more. With a secret ingredient that stabilizes the cream, this easy recipe makes a ...

Begin by preparing the blueberry filling as it will need time to cool. In a small saucepan, whisk together the tapioca flour, lime juice, and sugar and then add the blueberries. Simmer on medium heat ...

3 pounds carrots (about 10 medium, to yield 2 cups carrot pulp) 2 tablespoons olive oil — Pinch of salt For the cake 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 ...

A few weeks ago, a reader named Barbara asked for a replacement recipe for frosting that used condensed milk and Cool Whip. I have to admit this was a harder request than I expected. My frosting ...

Trust me, this traditional yellow cake is no plain Jane—in fact, it’s an icon. What makes this cake so special are its classic flavors and staying power. This recipe has evolved quite a bit from the ...

Gelatin or nonfat milk powder can prevent whipped cream from weeping and separating. When whipping, the heavy cream, the bowl and beaters need to be very cold. QUESTION: How do you stabilize whipped ...

In a large bowl pour in the flour, add the cocoa, sugar, baking powder, baking soda and salt. Mix well until combined then add the oil and vanilla extract beat using an electric mixer. Gradually add ...