Baking & Desserts

Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes Servings: 3–4 fluffy buns of joy Calories: Around 90 per cloud (because yes, I checked—twice) — Introduction: The Fluff, The Myth, The Legend Let’s be honest. We’ve all seen the viral videos. A hand squishes into a fluffy pastel blob, and suddenly we forget what we were doing, where we were going, and why we ever thought “regular bread” was good enough. That, my friends, was Cloud Bread 1.0—a little eggy, a little chewy, and a whole lot of Instagram aesthetic. But we’re not here to settle. No, today we’re leveling up. Welcome to Cloud Bread 2.0—a gourmet, grown-up version of the original that keeps all the magic but finally brings some real flavor to the table. If Cloud Bread 1.0 was the awkward high school phase, 2.0 is the confident glow-up with a killer Spotify playlist and a weekly therapy session. Why Cloud Bread 2.0? Let’s be real: the original recipe kind of tasted like sweet scrambled eggs wearing a cotton candy disguise. But people weren’t making it for the taste. It was soft! It was squishy! It was photogenic! Well, what if I told you we can keep the aesthetics and actually make it crave-worthy?Cloud Bread 2.0 is: Fluffier (we’re whipping things like we mean it)Less eggy (thank you, Greek yogurt!) Lightly sweet, or even savory if you’re feeling rebellious,customizable in flavor and color (hello, unicorn swirls) Still gluten-free, still low-carb, still your TikTok bestie— Ingredients You’ll Need 🥚🫙🍯 Alright, kitchen warriors. Time to gather your tools. This isn’t the Great British Bake Off, but we’re going to pretend it is—minus the judgment and soggy bottoms. Tools You’ll Want 👩‍🍳 Electric mixer or stand mixer (unless your forearms are jacked) Mixing bowls (no, the cereal bowl doesn’t count) Silicone baking mat or parchment paper ,baking sheet, spatula or your favorite weird kitchen spoon— How to Make Cloud Bread 2.0 (aka The Fluffening) Step 1: Preheat Your Oven and Manifest Some Magic. Set your oven to 300°F (150°C). Cloud bread likes it low and slow—just like my last attempt at a houseplant revival.Line your baking sheet with parchment paper or a silicone mat. No one wants sticky bottoms (looking at you, Paul Hollywood).— Step 2: Whip It Real Good .In a clean, dry bowl (seriously, not even a drop of yolk!), add your 3 egg whites. Start whipping on medium-high speed. When it starts looking foamy, slowly add in the sugar—little by little.Whip it until soft peaks form. Then add the cornstarch and keep whipping until you reach stiff peaks—the kind that stand up on their own like a caffeinated hedgehog.> Pro Tip: If you can flip the bowl upside down and nothing moves, you’re golden. If it falls out? Well, you’ve got scrambled egg foam and a valuable life lesson .Step 3: Add Yogurt and FlavoringsGently fold in your Greek yogurt and vanilla (or whatever flavor you’re going for). You want to keep as much air in as possible—so fold like you’re hugging a cloud, not wrestling it.Add food coloring here if you’re feeling the rainbow vibes. Swirl two colors together if you want that dreamy cotton candy look. Step 4: Scoop, Shape, and Bake. Scoop the mixture into a fluffy dome shape on your baking sheet. Try to pile it high—it will puff up, but the drama is half the fun.Bake for 25–30 minutes. You’re looking for golden edges and a slightly matte top.Let cool for 5–10 minutes before touching. I know it’s tempting to poke, but trust the process. It’s a cloud, not a trampoline.— Texture Talk: What Does Cloud Bread Actually Taste Like?Great question.Cloud Bread 2.0 is soft and airy like angel food cake, but with a smooth, slightly chewy texture that almost melts in your mouth. When warm, it has a marshmallow-meets-meringue vibe. When cold, it’s like a dense soufflé.Still not actual bread—but also not a sad sponge pretending to be one.— Pro Tips & Troubleshooting 🔧 Problem Fix Egg whites won’t whip- Make sure bowl is clean and no yolk sneaked in Bread collapses after baking- You might’ve overmixed or underbaked It tastes like eggs- Add more vanilla or try a stronger flavor (hello, cocoa!) Too sticky-Bake a little longer or let cool completely before touching —Storage & Leftovers (if any survive) Fridge: Store in an airtight container for up to 2 days. Re-fluff in the toaster or microwave for 10–15 seconds. Freezer: Yes, you can freeze it! Just wrap it up tight and defrost gently. Leftovers: Use it like a bun for a breakfast sandwich, toast it with nut butter, or stuff it with whipped cream and berries. Breakfast, snack, dessert—it’s Cloud Bread’s world, we’re just living in it.— Can You Make It Savory? Heck Yes. Try this version: Skip the sugar and vanilla.Add ½ tsp garlic powder, ½ tsp Italian herbs, and a pinch of parmesan cheese.Use as a low-carb pizza base or dip it in soup like a responsible adult who still wants fun food.— Cloud Bread 2.0 FAQs 🤔 Is Cloud Bread keto or low-carb? Yup, especially if you use a keto sweetener like erythritol or monk fruit. Can I use a plant-based yogurt? Sure thing! Just go for a thick one like coconut or almond Greek-style yogurt. Why isn’t mine fluffy? Probably overmixed or under-whipped. Whipping is everything. Channel your inner barista with a vendetta. Can kids help with this?Yes! Just keep them away from the electric mixer unless you’re filming a TikTok disaster video.— Final Thoughts: Is Cloud Bread 2.0 Worth the Hype? Honestly? Yes. Especially when you upgrade it. Cloud Bread 2.0 keeps all the viral visuals while finally giving your tastebuds something to cheer about.It’s light, fun, and weirdly satisfying. Plus, it’s a great excuse to play with food coloring like we’re in kindergarten art class again.So if you’re looking for: a fun baking project, a gluten-free snack ,a quirky brunch treat ,or just something to post that’ll make your followers ask