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(CAP) Butter Cream


By: Capella (CAP) - Buy Direct
Buy From: bcv ecigexpress gremlin wizard

Flavor Profile: bakery cereal custard dessert vanilla

Used in 3298 recipes at an average of 1.316%.

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203 DIY E-Liquid Recipes found


A fantasy mix designed to be reminiscent of a mulled wine that is often described in fantasy books. Instead of a wine base I used Egg Nog from flavorah and its spicy and delightful.

This recipe was inspired by a beverage served at one of my local restaurants. Once I had my first sip I knew I HAD to recreate this!

If you are unfamiliar with Milk Tart (or Melktert in Afrikaans), it is described as a South African dessert which has a sweet pastry crust and a creamy custard filling made from eggs, flour, milk and sugar. Cinnamon is generally sprinkled on top.

In this recipe I am trying to recreate a Milk Tart blended with thick vanilla ice cream.

The Milk Tart:

TPA Acetyl Pyrazine, CAP New York Cheesecake, TPA Cheesecake (graham Crust) and FA Cookie combine to form a delicious crust.

The CAP Butter Cream, FW Cake Batter Dip and CAP Vanilla Custard form the essence of the "eggy", deliciously creamy custard filling that all South Africans know and love.

CAP Cinnamon Danish Swirl and FA Meringue gave me exactly the right amount of cinnamon sugar-sprinkled touch to finish off the Milk Tart.

The Milkshake:

TFA Bavarian Cream, FW Milk and FA Fresh Cream plays delightfully with elements of the filling to create the milkshake aspect of the recipe.

TFA Smooth is used here to emulate that thick, satisfying mouthfeel and to help blend all the flavours (all the flavors, lol, I know!) together.

This took me a few iterations to perfect and I would like to share the joy this recipe brought me with you all.

It is fairly decent right off the bat but really comes into it's own after a good 2 week steep.

Please give it a mix, comment or rate.

This is a moist and rich pineapple butter cake. I used FW yellow cake because i needed the tastiest yellow cake in this recipe. you could sub Angel Cake WF if you prefer. The pineapple is more of a baked pineapple in this recipe and adds sweetness. The LMP gives it extra zest to the creamy thick moist butter cake. I made this specifically for the DIY Down Under November challenge.

This recipe is one my hubby requests over and over. Hopefully you'll like it too. 😁 Go easy on me it's my first public one. 😚

4

These soft cookies have been a favorite of mine during the winter months. I used these delicious deli cookies from the local Starbucks for development reference. Ok firstly, This has been a tedious profile to tackle. As we probably all know pumpkin is evasive, and often, it's downright deplorable. Going through a gauntlet of pumpkin flavorings I finally landed on a combination of FLV Pumpkin Spice + TPA Pumpkin. Hangsen's Pumpkin Pie proved to be insanely weak during testing, not to mention a bit cloying after a steep when I attempted to push the flavor ceiling. I don't get why it's being recommended by so many. Maybe I'm just not handling it right. πŸ€·β€β™‚οΈ

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β–  CAP Sugar Cookie + FLV Cookie Dough: The deli cookie style I referenced was a pumpkin glazed sugar cookie so it only made sense to use CAP Sugar Cookie. The inclusion of FLV Cookie Dough helps soften the crispness since I wanted a fluffier texture.

β–  FLV Pumpkin Spice: This contributes more spice than anything. The pumpkin note is a bit light in the background.

β–  TPA Pumpkin: This is the meat of the profile. (Pun intended) TPA Pumpkin lives up to it's name. It's straight pumpkin. When used in lower ratios it provides an authentic meaty canned pumpkin without sweetener. SFT with this concentrate was not enjoyable. However, when it's mixed with just the right level of spices and components it tag teams surprisingly well. I got this concentrate in specifically for this recipe task. While not incredibly versatile, After trial testing I can certainly recommend it for recipes you may be striving for of this nature.

β–  CAP Butter Cream: Cookies need butter right? Beyond that it helps impart further fluff and a waxy texture comparable to cookies.

β–  FA Vanilla Classic: Comparative to the darker vanilla extract we've come to know in northern america as the "bakery vanilla". This simply helps to attribute to the overall bakery experience while adding some contrast to the meaty pumpkin.

β–  FA Meringue: Another mouthfeel component, but also serves to further "moisten" the cookie.

β–  CAP Super Sweet: While not wanting to go overboard, I felt the profile needed a sweetness boost being that this is a dessert recipe.

1

WF Crepe is thickened up a bit by TPA banana nut bread.
WF banana puree and soft banana for topping backed by FA custard premium.
Topped with some nice VT vanilla cream and golden syrup with a bit of butter cream.

Caramel Macchiato........ The secret to the rich flavour is the quality of the beans[Dark Bean (coffee Espresso) we use and the way we roast [Butter Cream & Nut Mix ]them

A thick, creamy, sweet, and spicy gingerbread cake with cream cheese frosting. Working on some simple seasonal/holiday mixes for the changing season and hit this one on the nose. Really loving this. Great as shake and vape, but gets better over time as the spice tones down a bit.
CAP Gingerbread 3%- A great gingerbread flavor but leans a bit more towards a dry gingerbread cookie. I want cake.
FA Jamaica Rum 0.50%- Adds just a touch of sweet spice and darkness.
CAP NY Cheesecake 5%- I always grab this when I want something creamier and have more weight(mouthfeel). Also used it for the cream cheese frosting note.
CAP Butter Cream 1%- Mixed with the NY Cheesecake it completed the frosting and added more creamyness.
TPA Acetyl Pyrazine 0.25%- To give it a more grainy baked note.
CAP Super Sweet 0.25%- Just a touch of sweetener to, well you know, make it sweeter. You may omit the sweetener and it is still great. Some may feel it doesn't need it at all.

Updated changed cake in mix to JF Yellow Cake.
This is my version of a Ooey Gooey Butter Cake. I find it interesting to read the history on how a dessert came about, and just like most things in history, many different versions exist.
history
The Gooey Butter Cake originated in the 1930s. According to legend, a German baker added the wrong proportions of ingredients in the coffee cake batter he was making. It turned into a gooey, pudding-like filling.
My favorite story:
This cake is a legendary Depression-era mistake. The story goes something like this: A baker in St. Louis accidentally mixed up the ingredient proportions for his cake, resulting in a gooey texture. Because it was the Depression, they couldn’t just throw it out, so they sold it and it was an instant hit.

Whatever the true history, it is loved by many, their are many different versions, here is my version. Enjoy.

Learn more about mixing here:
https://www.diydownunder.com/
https://www.facebook.com/groups/diydownunder/
https://discord.gg/kH4Fqbc
https://www.youtube.com/channel/UCTCwb7ULyfJALQlehomZZQA
www.instagram.com/diydownunder

Have you tried this recipe?!
Please rate this recipe and comment below! I would LOVE to hear your experience.

Omg so I went grocery shopping the other day and I was looking at frostings and I saw this on the shelf and I thought it would be fun too try this and if you guys are looking for a sugary sweetness in your look no further bcuz I have it right here and when I tried this right away it tickled my cheeks which is what I was looking for in a vape so mix this one up and enjoy and get ready for the fall flavors soon to drop in my line

Flavor Notes