Butter is not a substitute for butter extract. Butter extract is a fat-free flavoring used when for some reason butter cannot be used.
When butter is used, it should replace the fat in the recipe - shortening, oil or lard - and the butter extract will not be needed.
You should use the same amount of butter. It's probably also best to melt the butter so that it combines well.
If it is a natural extract you can take as much as you want but you should still be modest with your portions
Lemon extract is gross. don't bother with it. it is fake tasting. you're much better off grating lemon zest into the recipie. much sweeter, much nicer
Use the same amount of butter.
Yes,Vanilla is a flavoring derived from the seed pods of orchids in the genus Vanilla native to Mexico.Vanilla essence comes in two forms.# Real seedpod extract is an extremely complicated mixture of several hundred different compounds. # Synthetic essence, consisting basically of a solution of artificial vanillin in ethanol.Humans can tell the difference between the artificial essence and the real extract, the real extract is much, much better. If you have vanilla extract you have the best product to use.
When you're baking cookies, if you use shortening instead of butter, your cookies come out higher. They don't spread as much as they do with butter, so your cookies turn out like the ones in the pictures instead of flat.
Need to know how much avocado to use instead of butter in a recipe....do I use half butter half avocado or no butter
No. Honey is to much of a liquid, and it is a sugar, whereas peanut butter is more firm and a protein- and fat-based food.
No. Honey is to much of a liquid, and it is a sugar, whereas peanut butter is more firm and a protein- and fat-based food.
No, because it has too much water and will affect the dough.
They make you fat.
Use the same amount of butter as you would shortening. In bread, a tablespoon of butter can be used instead of a tablespoon of shortening. The same amount of canola oil is even healthier.