looking for a substitute for shortning
Jester
cake frosting which calls for it. Is there somthing else that I can use
in place of shortning?
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Petra Hildebrandt
> I live in a country were the is no shortning and I am attemting to make
> cake frosting which calls for it. Is there somthing else that I can use
> in place of shortning?
Do you have coconut oil (if pure, gives a coconut flavor)?
or some kind of (hardened / hydrogenated) vegetable fat for deep frying? This is
similar to shortening.
You could use clarified butter (aka ghee) but this will give the frosting a
buttery flavor.
HTH
Petra
Jester
reply.
The "JESTER"
Bob Y.
wrote:
>I live in a country were the is no shortning and I am attemting to make
>cake frosting which calls for it. Is there somthing else that I can use
>in place of shortning?
>
Try butter or margarine.
- -
Bob Y.
I don't go to meetings, I go to happy hour.
Alex Rast
>I live in a country were the is no shortning and I am attemting to make
>cake frosting which calls for it. Is there somthing else that I can use
>in place of shortning?
>
Well, in reality, shortening was invented as a substitute for lard, so you
could use that, as long as it is pure, rendered lard (which is white and
flavorless). However, in an icing recipe, lard will be a little firm so in
that situation I would use butter instead. Given that icing recipes calling
for shortening typically derive from icing recipes that originally called for
butter, this is probably a good choice. Really thick cream also works well,
particularly clotted cream, which, unfortunately, unless you're in England, is
probably impossible to obtain. Another option is coconut butter, but this is
even more uncommon so it's probable that your most available substitute will
be butter.
Alex Rast
ar...@uswest.net
ar...@inficom.com
Nancy Bettini
USED. BEST FOR BAKING, HOWEVER, IS A CORN OIL. CAN'T BELEIVE THAT THERE
IS A COUNTRY WITHOUT SHORTNING...... ARE YOU PULLING OUR LEG???
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