I am wanting to ice some cupcakes with a shortning/sugar frosting. I am thinking of useing Lard, as the cakes are for dogs, so thought it may be a better flavour for them. I want something that will keep for a week or so if kept cool.
I know it is a strange question, but just wondered if anyone out there had done this. ( All of my freinds laugh or shake their head when I ask )
Also, how long d you think cream cheses and shortning would last when mixed together kept cool. I imaging it would last the length of the cream chese expiry date, but then again, it has had all that air whipped into it.
I call MUD.
If they're for dogs, I'd use peanut butter for at least part of the fat component of your frosting. I don't think I'd go with lard at all though just because of the ick factor. I would never give my three fur kids lard, but they all love peanut butter. HTH
I have used penut butter in previous years, but have recived feadback from people reagarding allergies, and not wanting penut butter in the house. ( I drop them off to each dogs home).
I will just have to use regular shortning/marg.
First of all, I have never known any dog to be a cake snob. My two Bostons don't even take the time to taste their food. Food just kind of gets vacuumed in. They LOVE buttercream, but then again one of them used to eat his own turds. A turd-eater does not have a distinguished palate.
If you stick with your regular BC recipe, you should be fine.
We've made frosting with lard for customers who have allergies to both dairy and soy...it was pretty good, better than dairy/soy-free frosting made with palm oil shortening.
Thanks for the input. I think I will try the lard. Its reassuring that someone else has used it.
The CupCakes are Carob and Liver and as previously mentioned, dont get tasted by my fussy Vizsla's.
I got some bacon bits for "spinkels"