Could be cream with way more fat than what is found in heavy whipping cream in USA stores. In the UK and Ireland and also in Latin America (my anecdotal experience), you can find cream with higher fat contents and it has a much thicker consistency. But this looks like a solid. Maybe it was really cold?
OMG I LOVE THIS DESSERT ITS SO GOOD ITS SO UNDERATED THO
Easy and tasty! Thank you .
So much better with the cream, was wondering why the other recipes weren’t turning out right!
can you please post the amounts for the ingredients?
why does my toppings not stick to my brigadeiros Can anyone help?
When you are making the ball shape with your hands are you soaking your hands with butter? That helps the toppings to stick
from where i alive whe not usse cream. American's realy like tho do thing's with 1kg of sugar every time bro
Looks tasty and easy, but the cream appeared to be solid, not liquid. What up?
Brazilian magic
Could be cream with way more fat than what is found in heavy whipping cream in USA stores. In the UK and Ireland and also in Latin America (my anecdotal experience), you can find cream with higher fat contents and it has a much thicker consistency. But this looks like a solid. Maybe it was really cold?
@@matthewm1525 pode ficar em temperatura ambiente , mesmo fazendo 35° de calor , mesmo assim o brigadeiro vai ficar sólido .
Booooooooooo
What’s the measurement
Booooooooooooo