@david.aep_: sometimes i forget how rich she is @BILLIE EILISH || scp - @overbills , effects - me and @eban, topaz/twixtor/cc - me || #billieeilish #billieeilishedits #edit #fyp #viral || @Art @𝐁𝐈𝐋𝐋𝐒𝐕𝐈𝐋𝐒™ @𝑯𝑨𝒁𝑨™ @chistak @𝒔𝒆𝒓𝒐

davidfaep

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Region: GB

Thursday 23 October 2025 22:56:04 GMT

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Comments

丰✭Britney✭⋆丰 :

YOU WON A NEW FOLLOWER

2025-10-24 00:13:29

1476

tu :

is the first video real?

2025-10-25 12:26:29

56

🪽 :

ATE SO HARD YOU JUST WON A NEW FOLLOWERRR

2025-10-24 05:50:06

55

☀️ :

ATE SO FREAKING HADD

2025-10-24 04:29:31

18

️ :

what comes after 7

2025-10-24 09:10:21

7

eli :

how much is it in euros??

2025-12-16 14:26:58

8

Jess :

Won a new follower

2025-10-24 12:46:33

57

Nontando_Makhanya⚪️😩!! :

Wait did she say "10 Rand"?

2025-10-31 05:54:49

6

stranger.billss :

And how am i mutuals with you?!?

2025-10-28 23:58:30

1

◡̈ :

Is Billie this rude to her fans irl?

2025-12-20 15:58:48

0

#1 MBB fan :

YOU WON'T BELIEVE HOW MANY TIMES I REWATCHED THIS😭

2025-10-25 09:34:38

5

niki :

AYY THIS ATEEE😍

2025-10-24 11:08:07

17

𝘿𝙤𝙧𝙞™ :

I HOTTA RECOVER FROM THIS

2025-10-24 05:26:29

14

🥑☆♧niko♧☆🥑 :

WOW

2025-10-24 12:00:54

5

eilish.fx :

THE TALENTTT

2025-10-23 23:36:01

3

billieie6 :

2025-10-25 06:04:03

75

\ :

что он говорил?

2025-10-26 16:27:22

2

leane :

what's "scp"? is it scenepack or 😭

2025-11-06 12:12:47

2

Hlonela :

u have 10 grand laying in your pocket

2025-11-22 21:10:52

4

sero :

FIREEEEE

2025-10-25 15:54:11

2

(الذي خَلقْني فَهوَ يَهدينِ)♡ :

ابغي ترجمه

2025-10-25 19:55:50

2

... :

atee just one a new follower🥰🥰🥰🥰

2025-10-24 18:00:28

2

𝐋𝐀𝐍𝐀™ :

ATE

2025-10-23 23:13:54

1

To see more videos from user @david.aep_, please go to the Tikwm homepage.

Other Videos

Mi terapia 😍🦷 “Cubeta acrílica inferior para PPR” #odontologia #ppr #UC #odonto #protesisdental #tini #unmechondepelo #buenosaires

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Sizde 😀 #düşürbenikeşfete #keşfetacılsın #keşfetalbeniartık #benikeşfeteçıkar #keşfetalbeni

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Me&You 🫂🌊🌞👒#4u #fyp #mykonos

Me&You 🫂🌊🌞👒#4u #fyp #mykonos

PERFECT CLASSIC CINNAMON ROLLS There’s no better cozy Saturday morning breakfast ☕️ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (8 larger or 12 smaller rolls): Dough: - 3/4 cup (180ml) milk of choice, warmed to 110F - 1/2 cup (110g) granulated sugar, divided - 2 1/2 tsp (11g) active dry yeast - 1/2 cup (120g) Greek yogurt or sour cream, room temp - 1/2 cup (113g) salted butter, very softened (almost melted) - 2 eggs, room temp - 1 tsp (4g) vanilla bean paste or extract - 4 1/2 cups (540g) bread flour (sub: all-purpose flour) - 1 tsp (6g) salt Cinnamon Filling: - 1/2 cup (113g) salted butter, softened - 1 cup (240g) light brown sugar - 2 tbsp (4g) cinnamon - 1 tsp (4g) vanilla bean paste or extract - 1/2 cup (120ml) heavy cream, for pouring over the rolls Cream Cheese Frosting: - 8oz (1 block) cream cheese, softened - 1/4 cup (58g) salted butter, softened - 1 3/4 cups (210g) powdered sugar - 1 tsp (4g) vanilla bean paste or extract Instructions: Activate the yeast. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. In a large bowl, whisk together the flour and salt. Set aside. Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Rest for 5 minutes so the flour can soak up the liquids. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky! I ended up adding about 2.5-3 tbsp more flour. Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size. While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside. Grease a 9x13” baking pan with butter. Once the dough is done rising and has doubled, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour. If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle. Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges. Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width. Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy. Preheat the oven to 350F. Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls. For 8 larger rolls, bake at 350F for the first 22-24 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through. For 12 smaller rolls, bake at 350F for the first 20-22 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins. While baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth. Remove the rolls from the oven and allow to rest for 10-15 mins. Spread the cream cheese frosting all over the rolls. Serve and enjoy! #thebestcinnamonrolls #baking

PERFECT CLASSIC CINNAMON ROLLS There’s no better cozy Saturday morning breakfast ☕️ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (8 larger or 12 smaller rolls): Dough: - 3/4 cup (180ml) milk of choice, warmed to 110F - 1/2 cup (110g) granulated sugar, divided - 2 1/2 tsp (11g) active dry yeast - 1/2 cup (120g) Greek yogurt or sour cream, room temp - 1/2 cup (113g) salted butter, very softened (almost melted) - 2 eggs, room temp - 1 tsp (4g) vanilla bean paste or extract - 4 1/2 cups (540g) bread flour (sub: all-purpose flour) - 1 tsp (6g) salt Cinnamon Filling: - 1/2 cup (113g) salted butter, softened - 1 cup (240g) light brown sugar - 2 tbsp (4g) cinnamon - 1 tsp (4g) vanilla bean paste or extract - 1/2 cup (120ml) heavy cream, for pouring over the rolls Cream Cheese Frosting: - 8oz (1 block) cream cheese, softened - 1/4 cup (58g) salted butter, softened - 1 3/4 cups (210g) powdered sugar - 1 tsp (4g) vanilla bean paste or extract Instructions: Activate the yeast. Pour the warm milk into a small bowl or glass measuring cup. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated. In a large bowl, whisk together the flour and salt. Set aside. Once activated, pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar (1/2 cup minus the 1 tbsp that was used to activate the yeast), Greek yogurt or sour cream, butter, eggs, vanilla, and the flour mixture. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Rest for 5 minutes so the flour can soak up the liquids. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky! I ended up adding about 2.5-3 tbsp more flour. Transfer the dough to a lightly greased bowl. Cover and allow to rise in a warm environment for 30-45 minutes, or until doubled in size. While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon and vanilla until well combined. Set aside. Grease a 9x13” baking pan with butter. Once the dough is done rising and has doubled, generously flour your work surface. Turn the dough out onto the surface and lightly sprinkle the top with more flour. If you are making 8 larger cinnamon rolls, roll the dough out to a 16x15” rectangle. For 12 smaller cinnamon rolls, roll it out to a 24x15” rectangle. Spread/smooth the cinnamon filling evenly all over the surface of the dough, leaving a very small border around the edges. Starting on the long end, tightly roll the dough up into a log. Using a sharp knife or unflavored floss, cut the dough into 8 larger or 12 smaller rolls total. Each roll should be ~2” in width. Place the rolls into the prepared baking pan. Cover the pan and allow to proof for another 25-30 minutes, until puffy. Preheat the oven to 350F. Once the rolls are proofed, warm the heavy cream in the microwave for 15 secs, and pour all over the rolls. For 8 larger rolls, bake at 350F for the first 22-24 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins, until the tops are golden and the rolls are cooked through. For 12 smaller rolls, bake at 350F for the first 20-22 mins. Then, turn the oven temperature up to 375F and bake for another 5-7 mins. While baking, prepare the cream cheese frosting. In a large bowl using a handheld mixer, beat the cream cheese and softened butter until smooth and fluffy. Then, beat in the powdered sugar and vanilla until well combined and smooth. Remove the rolls from the oven and allow to rest for 10-15 mins. Spread the cream cheese frosting all over the rolls. Serve and enjoy! #thebestcinnamonrolls #baking

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