{"id":139471,"date":"2023-02-17T19:33:06","date_gmt":"2023-02-17T08:33:06","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=139471"},"modified":"2023-02-17T19:33:06","modified_gmt":"2023-02-17T08:33:06","slug":"cake-rescue-frostings-best-heat","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/cake-rescue-frostings-best-heat\/","title":{"rendered":"Cake Rescue, which frostings are best in the heat?"},"content":{"rendered":"<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/tal1jAKQA5c?rel=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<p>Which frosting is best on a hot day?<\/p>\n<p>Let&#8217;s put 16 different frostings to the test on a 29C (84.2 degrees Fahrenheit) day.  Each frosting was made and piped onto a cupcake the day before testing then left in the fridge overnight.  The purpose of this was to ensure that all the frostings were the exact same starting temperature all eh way through.  Below are the recipes for the frostings included in this test.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/chocolate-ganache-frosting-recipe-how-to-cook-that-ann-reardon-550x778.png\" alt=\"chocolate ganache frosting\" width=\"550\" height=\"778\" class=\"aligncenter size-large wp-image-139630\" data-wp-pid=\"139630\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/chocolate-ganache-frosting-recipe-how-to-cook-that-ann-reardon-550x778.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/chocolate-ganache-frosting-recipe-how-to-cook-that-ann-reardon-212x300.png 212w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/chocolate-ganache-frosting-recipe-how-to-cook-that-ann-reardon-768x1086.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/chocolate-ganache-frosting-recipe-how-to-cook-that-ann-reardon-1086x1536.png 1086w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/chocolate-ganache-frosting-recipe-how-to-cook-that-ann-reardon-300x424.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/chocolate-ganache-frosting-recipe-how-to-cook-that-ann-reardon.png 1332w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Ganache Frosting<\/strong><br \/>\n180g (6.35 ounces) chocolate<br \/>\n60mL (2.03 fluid ounces) cream<\/p>\n<p>I made 6 different ganaches all using the above proportions of chocolate to cream.  Three of them used real chocolate, which contains cocoa butter and the other three used compound chocolate, which contains vegetable fat.<\/p>\n<p>Place the chocolate in a bowl, heat the cream to boiling and pour over the chocolate.  Leave to sit for 30 seconds then stir until smooth.  Cover and leave overnight at room temperature to set up.  Whip using electric beaters.  <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.07-pm-550x310.png\" alt=\"cream cheese frosting recipe yummy\" width=\"550\" height=\"310\" class=\"aligncenter size-large wp-image-139636\" data-wp-pid=\"139636\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.07-pm-550x310.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.07-pm-300x169.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.07-pm-768x433.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.07-pm-1536x866.png 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.07-pm-2048x1155.png 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.07-pm-1200x675.png 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.07-pm-400x226.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Cream Cheese Frosting<\/strong><br \/>\n250g (8.82 ounces) cream cheese, bring to room temperature to soften<br \/>\n90g (3.17 ounces) butter<br \/>\n250g (8.82 ounces) icing sugar, sifted<br \/>\n200g (7.05 ounces) mascarpone <\/p>\n<p>Whip together the cream cheese and butter until thick and smooth.  Add the icing sugar and beat until well combined.  Using a spatula fold in the mascarpone.  <\/p>\n<p><strong>American Buttercream using butter<\/strong><br \/>\n120g (4.23 ounces) butter<br \/>\n315g (11.11 ounces) icing sugar<br \/>\nMix on low speed until resembles bread crumbs.  Whip on high speed until light and fluffy.  No liquid was added at all for this test.  Adding liquid will effect the melting point of the frosting.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.40-pm-550x308.png\" alt=\"american buttercream\" width=\"550\" height=\"308\" class=\"aligncenter size-large wp-image-139634\" data-wp-pid=\"139634\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.40-pm-550x308.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.40-pm-300x168.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.40-pm-768x430.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.40-pm-1536x860.png 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.40-pm-2048x1146.png 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.40-pm-1200x675.png 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.40-pm-400x224.png 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>American buttercream using margarine<\/strong><br \/>\n120g (4.23 ounces) margarine<br \/>\n315g (11.11 ounces) icing sugar<br \/>\nMix on low speed until resembles bread crumbs.  Whip on high speed until light and fluffy.  No need to add any liquid at all.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/italina-meringue-frosting-recipe-550x685.png\" alt=\"italian meringue\" width=\"550\" height=\"685\" class=\"aligncenter size-large wp-image-139632\" data-wp-pid=\"139632\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/italina-meringue-frosting-recipe-550x685.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/italina-meringue-frosting-recipe-241x300.png 241w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/italina-meringue-frosting-recipe-768x957.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/italina-meringue-frosting-recipe-1233x1536.png 1233w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/italina-meringue-frosting-recipe-300x374.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/italina-meringue-frosting-recipe.png 1620w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Italian Meringue<\/strong><br \/>\n3 egg whites<br \/>\n1\/4 tsp cream of tar tar<br \/>\n1 cup sugar<br \/>\n1\/4 cup water<\/p>\n<p>Place the egg whites into the bowl of an electric mixer.  Put the water and sugar into a pan and stir until the sugar is dissolved.  Whip the egg whites to soft peaks while continuing to heat the sugar mixture until it reaches 114C (237.2 degrees Fahrenheit).  With the beaters running pour the hot sugar syrup in a thin stream into the egg whites.  Keep whipping until the sides of the bowl no longer feel hot.<br \/>\nUse immediately to either cover a cake or pipe.  Note this frosting is not suitable for under fondant as the water content in it will cause the fondant to weep and leave a puddle of water on your plate.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-550x426.png\" alt=\"swiss buttercream\" width=\"550\" height=\"426\" class=\"aligncenter size-large wp-image-139633\" data-wp-pid=\"139633\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-550x426.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-300x232.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-768x595.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-1536x1189.png 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-2048x1586.png 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-387x300.png 387w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Swiss Buttercream<\/strong><br \/>\n3 egg whites<br \/>\n1\/4 tsp cream of tar tar<br \/>\n1 cup sugar<br \/>\n1\/4 cup water<br \/>\nPlace the egg whites into the bowl of an electric mixer.  Put the water and sugar into a pan and stir until the sugar is dissolved.  Whip the egg whites to soft peaks while continuing to heat the sugar mixture until it reaches 114C (237.2 degrees Fahrenheit).  With the beaters running pour the hot sugar syrup in a thin stream into the egg whites.  Keep whipping until the sides of the bowl no longer feel hot.<br \/>\nCut the butter into cubes and with the beaters still running, add them one at a time into the mixture.  Keep whipping until it is stiff and fluffy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/french-buttercream-ann-reardon-how-to-cook-that-550x720.png\" alt=\"French buttercream\" width=\"550\" height=\"720\" class=\"aligncenter size-large wp-image-139631\" data-wp-pid=\"139631\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/french-buttercream-ann-reardon-how-to-cook-that-550x720.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/french-buttercream-ann-reardon-how-to-cook-that-229x300.png 229w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/french-buttercream-ann-reardon-how-to-cook-that-768x1006.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/french-buttercream-ann-reardon-how-to-cook-that-1173x1536.png 1173w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/french-buttercream-ann-reardon-how-to-cook-that-300x393.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/french-buttercream-ann-reardon-how-to-cook-that.png 1552w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>French Buttercream <\/strong><br \/>\n2\/3 cup sugar<br \/>\n3 Tablespoons or 45mL (1.52 fluid ounces) water<br \/>\n5 egg yolks<br \/>\n200g (7.05 ounces) butter, at room temperature (this make is easier to incorporate)<br \/>\nPlace the egg yolks into the bowl of an electric mixer.  Put the water and sugar into a pan and stir until the sugar is dissolved.  Whip the egg yolks until they are pale while continuing to heat the sugar mixture until it reaches 114C (237.2 degrees Fahrenheit).  With the beaters running pour the hot sugar syrup in a thin stream into the egg yolks.  Keep whipping until the sides of the bowl no longer feel hot.  Cut the butter into cubes and with the beaters still running, add them one at a time into the mixture.  Keep whipping until it is stiff and fluffy.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.57.10-pm-550x667.png\" alt=\"ermine frosting recipe\" width=\"550\" height=\"667\" class=\"aligncenter size-large wp-image-139638\" data-wp-pid=\"139638\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.57.10-pm-550x667.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.57.10-pm-247x300.png 247w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.57.10-pm-768x931.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.57.10-pm-1267x1536.png 1267w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.57.10-pm-1689x2048.png 1689w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.57.10-pm-300x364.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.57.10-pm.png 1722w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Ermine Frosting<\/strong><br \/>\n1 cup milk<br \/>\n3 tablespoons flour<br \/>\n1 cup sugar<br \/>\n220g (7.76 ounces) butter<\/p>\n<p>In a pan that is not over the heat mix together the flour and sugar.  Add the milk a little at a time, making a paste at first then adding more milk, this helps make sure there are no lumps of flour.  Heat over high heat, stirring constantly, until the mixture thickens.  Keep stirring over the heat for a minute to ensure that all the starch granule have burst and that you do not have a floury taste.  Remove from the heat and allow to cool.  Whip with an electric mixer, cut the butter into cubes and add one at a time.<\/p>\n<p>Alternatively if you have time to prepare ahead you can combine all the ingredients in the pan, including the butter, then heat until it thickens.  Cool in the fridge overnight then whip.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.55-pm-550x698.png\" alt=\"vegan buttercream recipe\" width=\"550\" height=\"698\" class=\"aligncenter size-large wp-image-139635\" data-wp-pid=\"139635\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.55-pm-550x698.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.55-pm-237x300.png 237w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.55-pm-768x974.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.55-pm-1211x1536.png 1211w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.55-pm-300x380.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.55.55-pm.png 1454w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Coconut buttercream<\/strong><br \/>\n1 cup coconut oil<br \/>\n2 1\/2 cups icing sugar <\/p>\n<p>Whip together the coconut oil and icing sugar until thick.  This was very very thick, you could add a little water to make it thinner &#8211; but that will change the melting point of the frosting.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.34-pm-550x460.png\" alt=\"whipped cream\" width=\"550\" height=\"460\" class=\"aligncenter size-large wp-image-139637\" data-wp-pid=\"139637\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.34-pm-550x460.png 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.34-pm-300x251.png 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.34-pm-768x642.png 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.34-pm-1536x1284.png 1536w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.34-pm-2048x1712.png 2048w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/Screen-Shot-2023-02-16-at-2.56.34-pm-359x300.png 359w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n<strong>Whipped cream<\/strong><br \/>\nPlace cream that is at least 30% fat into a bowl and whip it on high speed until you have medium peaks.  For this experiment I did not add and sugar, adding sugar will effect he melting point.<\/p>\n<p><strong>Store bought<\/strong><br \/>\nFro this test I used Betty Crocker lemon zest frosting.<\/p>\n<p>I did not test using shortening because all previous taste tests have rated this as the worst tasting frosting.  There is no point making a cake if no one enjoys eating it.<\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cake-rescue-frostings-best-heat\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-150x150.png?wsr\" class=\"alignleft tfe wp-post-image\" alt=\"swiss buttercream\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-150x150.png 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-100x100.png 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-1200x1200-cropped.png 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2023\/02\/swiss-buttercream-recipe-how-to-cook-that-ann-reardon-400x400.png 400w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"139633\" \/><\/a><p>&nbsp; Which frosting is best on a hot day? Let&#8217;s put 16 different frostings to the test on a 29C (84.2 degrees Fahrenheit) day. Each frosting was made and piped onto a cupcake the day before testing then left in the fridge overnight. The purpose of this was to ensure that all the frostings were the exact same starting temperature all eh way through. Below are the recipes for the frostings included in this test.<\/p>\n","protected":false},"author":1,"featured_media":139633,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,1652,748,1651],"tags":[31,3279,3675,3672,3674,3673,952,163,3671],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/139471"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=139471"}],"version-history":[{"count":5,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/139471\/revisions"}],"predecessor-version":[{"id":139640,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/139471\/revisions\/139640"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/139633"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=139471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=139471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=139471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}