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What else can I help you with?
How can I thicken up icing without using powdered sugar?
You can thicken icing without using powdered sugar by adding cornstarch, cream cheese, or butter. These ingredients can help make the icing thicker and more spreadable.
How can I thicken icing without using powdered sugar?
You can thicken icing without using powdered sugar by adding cornstarch, cream cheese, or butter to achieve the desired consistency.
What is the best type of icing to use for a dog cake?
The best type of icing to use for a dog cake is a dog-friendly icing made from ingredients like yogurt, peanut butter, or cream cheese. Avoid using traditional icing with sugar or artificial sweeteners, as they can be harmful to dogs.
Can you use margarine instead of butter in cream cheese frosting?
The butter in buttercreme icing is just used as a flavor additive. I would be careful using margarine that may have a different taste. I would advise using a butter-flavored margarine if you decide to make the substitution.
What are some tips for making dog-safe icing for a cake?
To make dog-safe icing for a cake, avoid using ingredients like chocolate, xylitol, and artificial sweeteners that can be harmful to dogs. Instead, consider using ingredients like yogurt, peanut butter, or mashed banana for a safe and tasty alternative. Be sure to check with your veterinarian if you have any concerns about specific ingredients.
Do you prefer your butter spread or sprayed?
It depends on what I'm using it on ( but mostly sprayed)
Can I replace oil with butter when making brownies?
Yes, you can replace oil with butter when making brownies. However, keep in mind that using butter may result in a slightly different texture and flavor compared to using oil.
How can I make dog-safe icing for treats?
To make dog-safe icing for treats, you can mix plain yogurt with a small amount of peanut butter or mashed banana. Avoid using ingredients that are toxic to dogs, such as chocolate or xylitol. Spread the icing on the treats and let it set before giving them to your furry friend.
What are the advantages and disadvantages of using butter and shortening in butter cream icing?
Vegetable shortening, being pure lipid (fat), does not have an aqueous component, nor does it have any nutrients other than fat. Butter has a small amount of water and some milk solids in addition to the butterfat. These components, though small, contribute to the texture and mouthfeel of the finished product. Shortening will work, but you may not be happy with the result: it will be greasier and leave a waxy residue in your mouth. If you do choose to use butter in a buttercream icing, may I suggest using unsalted butter. Butter manufacturers sometimes use salt to disguise a slightly lower-quality cream used as the starting product; unsalted butter likely started with a better-quality cream. Also, the amount of salt may vary from batch to batch of butter, yielding unpredictable results from batch to batch of icing. (Plus, salt is not always desirable in a sweet finished product such as icing.) Occasionally, a recipe calling for unsalted butter also calls for a small amount of salt. You may wonder, why not just use salted butter? The reason is that with unsalted butter, you are able to control the amount of salt in the recipe, since as mentioned above, salt content varies from batch to batch of butter.
What do you mix to get white?
In cakes: if you want a buttercream frosting you usually end up with a pale yellow colour rather then white, there are white 'food dyes' you can add that will lighten the icing, they also use these when too much of a colour has been added, to lighten it back out. There are also recipes for making icing using coconut lard instead of butter, or just use icing sugar with a few teaspoons of boiling water! Hey presto! White icing! :) If you mean painting: you cannot mix any colours to make white, you can only use white.
How can you make blue icing?
Using white icing you will have to add blue food coloring to it.
Can you use oil instead of butter when making cookies?
Yes, you can use oil instead of butter when making cookies. However, the texture and flavor of the cookies may be slightly different when using oil.
