Is the an alternative to using liqueurs in fillings and frostings? trying to keep the guests sober... HELP.
The use of extracts or liqueors will not get your guests tipsy.
I agree. The amount of liqueor in the icing is not enough to cause a problem. I use kalhua often in my icings, sometimes 1/4 cup or more... great taste, no tipsy guests.
Enjoy!!
Here is a good link for substituting alcohol. It even tells how much of it to use....
http://www.cdkitchen.com/features/showtip.php?idx=535
HTH some, Jen
The use of extracts or liqueors will not get your guests tipsy.
Correct. You need to read your extract bottles, ladies and gents, most extracts have more than twice as much alcohol as a liqueur, which tend to be on the low alcohol end of the spectrum.
and Amaretto isn't almond, it's bitter almond, which is an italian flavor made from peach and/or cherry pits.
I have a recipe that calls for almost a cup of liqueur, how much of a substitue do i use to replace it? Surely I can't use the same amount if i use juice, they have different consistancies and I don't want to make my icing too runny.
Using alcohol in fruit fillings acts as a preservative:
http://www.frenchfoodexports.com/Communication/NewsLetterGelalcohol.htm
Food Preservation:
http://en.wikipedia.org/wiki/Food_preservation
Alcohol Substitutes for Recipes:
http://www.cooksrecipes.com/tips/alcohol-substitutes.html
Some of the substitutins need to be adapted for volume, i.e., when using extract add water or other liquid until replacing volume is equal.
HTH
I have a recipe that calls for almost a cup of liqueur, how much of a substitue do i use to replace it? Surely I can't use the same amount if i use juice, they have different consistancies and I don't want to make my icing too runny.
Are you making a meringue buttercream ? If so you will just need to add by taste. Extracts are much more concentrated. Most of the recipes I have seen say "up to" 1 up of total flavoring added to a 4 lb batch of IMBC,
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