I wouldn't use butter because that would make your cookies too oily and untasty so use half of the amount of butter as butter and use the other half as milk.
Yes
No, whipped cream is heavy cream and sugar that is whipped at high speed until the cream is stiff. If it were whipped further the cream would turn into butter. Ice cream is cream, milk, sugar and flavorings that are churned slowly for up to an hour and then frozen.
butter milk
Yes, you can use almond milk to make whipped cream. However, whipped cream made from almond milk isn't as voluminous and creamy as regular whipped cream.
AnswerNo, milk cannot be used as a substitute for heavy cream when making whipped cream. Milk does not have enough fat to whip up into a topping.If whipped cream is too high calorie for you, there are some alternatives. Meringue is made with egg whites and sugar, and a very nice whipped topping can be made from nonfat dry milk. See the links below for how to.AnswerNo. Regular milk, including low fat, 2% or skim, will foam or froth up, but it will not whip and stay fluffy as whipping cream will do. It is not a suitable substitute for whipped cream.
Butter is made from milk, milk comes from cows.
Neither. Milk is an input for butter. One does not use milk on toast instead of butter which would make it a substitute. Nor does one always eat milk with butter which would make it a complement.
that is 113 grams.
Whipped butter will have a lot of air in it, so you would have to use more of it to get the same result. To get the proportions as accurate as possible, melt a Tablespoon of the whipped butter and see how much is there once it melts. If there is 1 1/2 teaspoons remaining once it melts, you know you need to add twice as much whipped butter as regular butter. Note: 1 Tablespoon equals 3 teaspoons.
it can be turned into a beverage (milk), and whipped into cream for butter, and cheese (i think). Its useful cause its a food/drink source and not only somewhat tasty but also healthy with calcium and other important vitamins/nutrients.