Thanks so much! Never before has such a big cooking mistake netted me so much humility.

PS: I love BLT's on oopsies, too! :^D

Can i replace cream cheese with mascapone? I have some packages of mascapone in the fridge.
Btw, is mascapone induction-friendly?

Hi all,

Someone mentioned substituting cream of tartar with vinegar, but I can't find any mention of amounts. Just how much vinegar for the original recipe?

thanks :

Hi there! You could use marscapone, but it's not induction friendly since it's a fresh cheese.

Per the cream of tartar, I'd use about 1/8 tsp. You could technically go totally without it if you really whip those eggs good and stiff and don't overmix the yolks in.

^ Thanks for posting that, I now know to replace mascarpone with Philadelphia.

My first attempt at oopsie rolls is in the oven now. I inexplicably used four eggs instead of three so they're quite runny, I'm hoping they work. I'm more than ready to do another batch straight after if they don't, though

Mine worked out well. I subbed measure for measure with vinegar. It really is a balance between mixing the yolks in well so you're not left with runny mix at the bottom of your bowl, and not over-mixing so as not to flatten the whites!
Mine rose great and then died down just before I took them out. Any ideas?

Still were fine and it was pleasant to have a tuna sandwich. But doubt I'd bother with these again. Excellent for induction but think I'll experiment with LC quick breads now.

They tend to fall slightly post baking, so that's normal. The thing I like about them is they're just really low carb. I am not always on board for the eggy taste, but when I need a burger bun, or a mini pizza crust they're ready to work it!

Totally agree, when you need ultra-lowcarb these are a great standby.

I signed up for this forum just to tell you that I made the oopsie rolls just now for the first time because I was missing eating liverwurst on white bread with mayo. My mouth is so happy right now. They turned out perfectly and the liverwurst sandwich I just ate was delectable. They smelled really good while they were baking, too!

I made a batch of these today to make hamburgers for lunch. They turned out perfectly. thanks for the recipe.

I am so so happy you have found these help! I remember the first time I drove thru A Wendy's for a Baconator and was able to swap out my buns instead of going breadless, I felt like I had died and gone to burger heaven. Those oopsies travel wherever I go for bun happiness now. They even hold up to a Red Robin burger, which is pretty substantial (though for those, I make bigger buns).

can these be frozen? Im thinking of spending the day whipping up a lot of these then freezing them, so ive got one on hand anytime i want one. Not sure how they would go being frozen though?

I had the BEST chicken salad burger yesterday.. This is definately what i was missing from my diet! definately a saviour for a bread lover. I dont feel like im missing out on anything! With these and the cheesecake recipes...im in heaven!

Yes! You can totally freeze them. I actually did it once to see how the rolls behaved, and they fared just fine. You want to bring them to room tempo slowly. I just place the bag on the counter (opened slightly so the condensation doesn't do funny things to the bread) and then use them once they hit room temp.

These have become My New Staple; so easy for me to whip them up now that I've done it a few times. And now that I have a working hand mixer!

I routinely skip the Splenda and use a couple of tablespoons of plain protein powder instead; makes a great texture and smoothes out the egginess.

Thank you, cleochatra! Your humility is in admitting it; your greatness is there too

I knocked out half a dozen of these last night, and they turned out beautifully.

I've made them in the past with less success. That'll teach me to mess with a perfectly good recipe! This time I followed along exactly, and got just what I wanted.

Thanks for a fab recipe!