How long do these heavy cream buns stay fresh?

Stored in an airtight container in the fridge, they hold their texture for about 4 days. For longer storage, freeze them individually wrapped for up to 2 months and thaw in the fridge overnight.

Does the cream powder fully reconstitute during baking, or does it need pre-mixing?

It needs pre-mixing. Heavy cream powder dissolves into a smooth liquid when whisked with warm water and eggs before it goes anywhere near the batter — baking alone won't fully rehydrate dry powder mixed straight into the foam, which is what leaves those dense, greasy pockets.

Can I substitute liquid heavy cream for the powder, and does the ratio change?

Yes, but the ratios aren't a straight swap. Since the powder is concentrated, you'll typically need close to 1 cup of liquid heavy cream to replace ⅓ cup of powder, and you should reduce the added water in the recipe since the liquid cream is already bringing its own moisture.

Heavy Cream Powder Carnivore Buns That Stay Soft, Never Dense

Description

These heavy cream powder carnivore buns are rich, soft, and surprisingly light thanks to a carefully balanced folding method. Rehydrating the cream powder before mixing creates a fluffy crumb while preventing dense, greasy, or collapsed buns. Perfect for burgers, sandwiches, or everyday carnivore baking.

Ingredients

- 6 large egg whites (or 3/4 cup liquid egg whites)
- 1/4 tsp cream of tartar
- 3 whole eggs
- 1/3 cup heavy cream powder
- 2 tbsp warm water
- 1/2 tsp fine sea salt
- Butter or beef tallow for greasing

Cook Mode Prevent your screen from going dark

Instructions

– Preheat oven to 300°F (149°C).
– Grease a baking sheet or muffin-top pan.
– Beat egg whites with cream of tartar until stiff glossy peaks form.
– Whisk heavy cream powder with warm water and whole eggs until smooth.
– Stir one-third of the whipped egg whites into the cream mixture.
– Gently fold the remaining egg whites into the batter in two or three additions.
– Portion into even bun rounds.
– Bake for 16–18 minutes until lightly golden and set.
– Cool in the pan for 5 minutes before transferring to a cooling rack.

Notes

Never add heavy cream powder directly to whipped egg whites. Rehydrating it first improves fat distribution and helps preserve the airy structure. Avoid overmixing after folding and remove the buns before they become deeply golden to keep the crumb soft.

Nutrition

Serving Size: 1 bun
Calories: 88
Sugar: 0.8 g
Sodium: 165 mg
Fat: 6 g
Saturated Fat: 3.8 g
Unsaturated Fat: 1.9 g
Trans Fat: 0 g
Carbohydrates: 1 g
Fiber: 0 g
Protein: 6 g
Cholesterol: 82 mg