bluedaisies
Posted 13 Jan 2012 , 1:01am
post #1 of 3
Since I'm a Cottage Food business, I can't use milk or butter in my icings due to requiring refrigeration. So, from what my Googling has told me, it's safe to say I can substitute my shortening for the butter. However, do you think I can substitute water for the milk?
I've found tons of delicious sounding recipes, and it makes me sad that I can't use them, so I'm hoping I can alter them to suit.
Thanks!
2
replies
BlakesCakes
Posted 13 Jan 2012 , 1:27am
post #3 of 3
Quote:
Originally Posted by Norasmom
Actuallly, you can use milk and butter in your frostings. The sugar acts as a preservative. I don't refrigerate my buttercreams at all.
Actuallly, you can use milk and butter in your frostings. The sugar acts as a preservative. I don't refrigerate my buttercreams at all.
Me, too.
Actually, the fat acts as a preservative, too. The higher the fat content of the icing the better. The lower the water content the better.
I use heavy whipping cream as the liquid in my American BC and vary the amount of butter depending on the heat of the season--more in winter, less in summer.
Rae
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