tag:blogger.com,1999:blog-2285523888432056855.post2080009029726770619..comments2024-01-03T08:21:41.587-05:00Comments on Gourmet Girl Cooks: Glazed Blueberry Breakfast Rolls - Low Carb & No Sugar AddedGourmet Girl Cookshttp://www.blogger.com/profile/10741830600608488811noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2285523888432056855.post-30826328706644327372015-07-04T22:00:24.689-04:002015-07-04T22:00:24.689-04:00Great Marianne!
So happy that worked for you and ...Great Marianne!<br /><br />So happy that worked for you and rescued your glaze. It may just have been your "frozen cream cheese"...glad you like it! :-)Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-10806673273956357192015-07-04T19:48:24.463-04:002015-07-04T19:48:24.463-04:00Thanks for the tip! I added some melted fresh crea...Thanks for the tip! I added some melted fresh cream cheese to my runny glaze and it thickened. The flavor and texture are splendid. This one's definitely a keeper. Mariannenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-38040813687996326212015-07-04T18:46:29.275-04:002015-07-04T18:46:29.275-04:00I started with the melted cream cheese, then mixe...I started with the melted cream cheese, then mixed in powdered xylitol & vanilla. Then I started adding the heavy whipping cream a bit at a time. The only thing that I can think of is that the cream cheese had been frozen. I freeze it in little chunks to use on scones and it's convenient to use when I need just a bit. <br /><br />I'll try this again with fresh cream cheese & let you know how it goes. Mariannenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-53945384749711642982015-07-04T17:50:15.713-04:002015-07-04T17:50:15.713-04:00Hi Marianne,
I'm not sure why yours is still ...Hi Marianne,<br /><br />I'm not sure why yours is still runny, particularly when I used more cream. You didn't mention, but I assume you also added the melted cream cheese, right? That is what thickens it. I actually did not have to refrigerate mine at all to thicken. As far as vanilla, for a bright white icing, use clear vanilla. I used regular vanilla and my frosting is actually a light cream colored frosting, not "true white". When I mixed it in a bright white bowl it was noticeably light cream colored. I did not whip my cream, I used a small whisk and vigorously whisked the mixture together until smooth, thickened and cream. The only way my frosting melted and became a "glaze" was when spread on a warm biscuit or the frosting had to be every so slightly warmed to glaze and roll down the sides. I wonder if you used xylitol instead of "powdered" sweetener if that made a difference? I'm not really sure since I've never used it...I wouldn't think it would but don't know. Lastly...did you use "heavy cream" or otherwise called "whipping cream"? I can't think why yours would be that much more liquidy than mine? <br />Gourmet Girl Cookshttps://www.blogger.com/profile/10741830600608488811noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-87872642432479386832015-07-04T17:39:34.324-04:002015-07-04T17:39:34.324-04:00I had some time for baking between the holiday fes...I had some time for baking between the holiday festivities and was wondering if I have the proportions for the glaze correct. I followed the recipe, but used only 6 Tablespoons of the cream and it still seemed very runny. I have it in the refrigerator now to see if it firms up, but I am not optimistic. Was the cream supposed to be whipped? I also use powdered xylitol, not Swerve, but that's never made a difference in your frosting recipes before. <br /><br />??? <br /><br />Also, do you use a colorless vanilla? My glaze turned out to be a lovely pale cream color, not white like your pictures.<br />Mariannenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-58093213905500014162015-06-27T19:17:01.253-04:002015-06-27T19:17:01.253-04:00Made these this morning and they were wonderful! L...Made these this morning and they were wonderful! Like a cross between a biscuit and a blueberry muffin. I skipped the glaze because we don't like things too sweet, and thought they were perfect :) Thanks for another winner!Nicolenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-6332828393391554582015-06-26T06:33:55.879-04:002015-06-26T06:33:55.879-04:00I need to try these for some GF folks. Yum!!I need to try these for some GF folks. Yum!!Charlotte Moorenoreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-71425587466933204312015-06-25T22:39:59.100-04:002015-06-25T22:39:59.100-04:00Hi CyberSis,
Thank you! Sprinkling it on top like...Hi CyberSis,<br /><br />Thank you! Sprinkling it on top like that kept the frosting "vanilla flavored" but let you taste the hint of lemon, too. I agree...lemon and blueberries are made to be together. :-)Gourmet Girl Cookshttps://www.blogger.com/profile/01316245779890747698noreply@blogger.comtag:blogger.com,1999:blog-2285523888432056855.post-19179055266175223982015-06-25T21:55:58.118-04:002015-06-25T21:55:58.118-04:00Hi GGC,
These look amazing! I love the sprinkle o...Hi GGC,<br /><br />These look amazing! I love the sprinkle of lemon zest on top, too, Blueberries and lemon just seem to be made for each other.CyberSishttps://www.blogger.com/profile/12785005260630246224noreply@blogger.com