The Most Surprising (But Extremely Useful) Baking Tips You Never Thought You Needed

Beginner bakers will love how helpful these baking tips are!

IMAGE Lilen Uy

The more time you spend in the kitchen, the more baking knowledge you will gain! What better way is there to learn than by making mistakes in actual practice? We rounded up some of our best, most surprising baking tips we’ve ever written about. I mean, you probably would’ve never guessed that vinegar could make cupcakes better, right? Find out how you can become a better baker with these nuggets useful baking advice: 

 


 

1 Vinegar is a must for red velvet recipes, meringues, and cakes with buttermilk.

Yes, we mean it! Vinegar in cake batters will react with baking soda to make cakes rise and give them body. Vinegar is also used to stabilize meringues and create buttermilk substitutes. Remember to use white, distilled vinegar when it comes to baking.

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2 Coffee brings out a more intense chocolate flavor.

You don’t need to add a lot of it—a couple of teaspoons of strong coffee or from a shot of espresso is enough to bring out the strong, chocolate flavors in your cakes and brownies.

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3 If you plan on separating egg yolks from egg whites, refrigerate your eggs first.

Cold eggs are much easier to separate than eggs at room temperature. Room temperature egg yolks are fragile and can easily be broken once they come into contact with the rough edges of the eggshell. Here’s how to separate egg yolks from egg whites safely and successfully:

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4 You can still save over-whipped heavy whipping cream!

Over-whipped, grainy whipped cream doesn’t have to be a waste. Before throwing it out and starting from scratch, try adding a tablespoon or two of fresh, un-whipped heavy cream or full cream milk into your bowl, and hand-whipping it with a whisk to bring it back to life.

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Good news: you don't have to discard over-whipped cream and start over.

 


 

5 Always start beating slowly, and then increasing your speed, to create the fluffiest meringues.

Beating your egg whites slowly will break up the protein for a sturdy base. Whip your egg whites too fast, and your meringue will not be as stable as it should be. Here’s how to make super fluffy meringues:

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