Best to use softened butter (room temperature). That will be plenty soft enough. If you use melted butter (example for cookies, etc.) your batter will spread too much in the initial cooking and baked cookies will be paper thin and hard as a rock!
Melted butter is also hot, and can curdle milk if mixed. Not good.
When the word "cream" is a verb in a recipe, as in "cream together butter and sugar," that means to mix the butter and sugar together until light and fluffy. When you take some of the properly creamed mixture between your fingers, you should not feel any grains of sugar.
No, because in most cookie recipes you need to cream the butter with sugar, and the melted butter won't give you the right consistency for creaming.
no, butter isnt cream cheese. just buy some cream cheese at the store
No, the butter must be soft to be able to cream with other ingredients but do not melt it.
Try either a butter cream or cream cheese icing.
Cream cheese frosting 8oz cream cheese 1 stick of butter 4 cups powdered sugar 2 tablespoon milk, or more as needed Mix all ingredients with elec. mixer
Cream Cheese Icing 3 oz softened Cream Cheese 2 cups Powdered. Sugar 1 Tbs Butter Blend together until smooth. Apply to warm, not hot dessert for best glazing results.
Sweet icing made from buttercream (butter and cream). One common recipe for buttercream includes RAW whipped egg whites, simple syrup (sugar and water), and butter. Flavorings can also be added, such as melted chocolate, to make chocolate buttercream.
I wouldn't, no.
cream cheese
If you want a thick icing, take some Cream Cheese, Vanilla Extract, and Sugar. Delicious thick cream cheese frosting. Or you can take some powdered sugar and water for a thin glaze. There are hundreds of types of icing. I suggest you do an internet search for the type you are interested in and see what recipes you find.
Well it depends what icing you are specifically refering to, one icing recipe used in the programe is "cream cheese icing" often used on carrot cake cupcakes, it consists of:6 tablespoons cream cheese75g butter, softened200g icing sugar1 tablespoon double cream1 teaspoon vanilla extractStir this together and spread on your cupcakes.
The answer is yes, butter cream icing requires powdered sugar to come out correctly. If you don't have powdered sugar, regular granulated white sugar can be processed in an household blender,which will give it the right consistency for butter cream icing.
A better solution is to eat it with ice cream. It will help.
im pretty sure it has milk product in it so yes
you get cake pops