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post #2 of 6
You'd have to define what emulsifier your looking to replace. Your question is too vague. Egg yolks are an emulsifier.....
post #5 of 6
Hi-ratio shortening is an emulsified shortening.
To quote Wayne Gisslen, emulsified shortening is often used in icings because it can hold more sugar and liquid without curdling.
You can use it by itself, or in varying proportions with butter to acheive a better taste/mouth-feel.
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