Don't know that it would work in a pump bottle, but it was more
liquid than butter.
Not exact matches
And yes, because coconut oil turns to
liquid at a lower temp
than butter, this frosting does get a bit dicey a higher temps.
This eggless recipe included an extra cup of flour and an extra cup of
liquid than that found in a standard vanilla cake recipe (which usually contains 1 cup
butter, 2 cups sugar, 3 cups flour and 4 eggs).
Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup
butter 1/6 cup cooled coffee (40 ml if you have a
liquid measuring cup; otherwise, a little more
than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of
butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon
There is only 1/4 c coconut oil in the lemon version but yes,
butter should work the same way as it's
liquid when melted and solid when cold (just at slightly different temps
than the coconut) and would taste gorgeous.
Since the
butter is in
liquid form, it needs to beat for longer
than you might be used to.
Whole eggs, egg whites, water, nonfat dry milk, premium egg blend (isolated pea product, salt, citric acid, dextrose, guar gum, xanthan gum, extractive of spice, propylene glycol and not more
than 2 % calcium silicate and glycerin to prevent caking), soybean oil,
butter alternative (
liquid and hydrogenated soybean oil, salt, soy lecithin, natural and artificial flavors, beta carotene (color), TBHQ and citric acid added to protect flavor, dimethylpolysiloxane (antifoaming agent added), salt, beta - carotene (color).
Likewise, fats that are solid at room temperature (
butter, coconut oil) have longer chain lengths
than fats that are
liquid at room temperature (fish oil, olive oil).
Why is the more solid Jif or Skippy worse for your health
than the more
liquid natural peanut
butter?
Whip together the
butter, heavy whipping cream and powdered Swerve sweetener until a little thicker
than liquid.
I have one question, when you use the almond
butter in your recipe, do you eliminate th oil that comes to the top of the jar, because I included it & I'm concerned it might have added more
liquid than required which may elongate the cooking time,, any advice on that one?
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