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I think shortening would be good. Only if its for your lips.
In common usage, "icing" and "frosting" refer to the same thing. Vegetable shortening is used regardless of the word used to describe the cake topping.
Yes and it makes it spreadable.
Shortening used for icing needs to be removed from the refrigerator and softened, not melted. This is typically done by removing it from the refrigerator several hours before mixing the icing.
If you are making icing, yes. If you are making a meringue, no.
To make a fluffy, peanut butter icing, combine butter, creamy peanut butter, milk and confectioner's sugar. Mix ingredients well with an electric mixer. You could substitute another fat for the butter. Shortening would work.
icing sugar, trust me it works
Criscoapparently, but you cansubstituteit with butter. It's also your face. just kidding I just wanted to say that cuz I'm bored to death here in math class, but yeah this is the answer or this is what I found on yahoo answers lol
Emulsified shortening is also known as cake, icing or high ratio shortening. It can absorb more sugar and liquid than regular vegetable shortening and gives a finer/smoother texture to cakes while helping to keep them moist, as well as keeping icings more stable. It's mostly used in icings and cakes where the recipe contains a large percentage of sugar. Alpine Hi-Ratio Shortening and Sweetex are the most common brands.
Yes, jam can be used as a tasty substitute.
The middle of an Oreo is a vanilla-flavoured mix of sugar and oil/shortening.