Can you imagine adding that to your cookie recipe instead of
regular yellow butter?
Not exact matches
It's a richer
yellow color than
regular butter, and tends to dye my frostings a bit
yellow.
For the
Yellow Cake: (Makes two 9 - inch layers or three 8 - inch layers) 2 1/4 cups cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 cup
butter, softened to room temperature 1 3/4 cups granulated sugar 2 teaspoons vanilla 3 large eggs, room temperature 2 large egg yolks, room temperature 1/2 cup milk (1 % or above), room temperature 1/2 cup sour cream (light or
regular), room temperature
Does the cake mix have to be
butter recipe or could you use
regular yellow?
I didn't have sour cream, so made a
regular all -
butter pie crust (yesterday), and subbed some small
yellow squash for the zucchini.
You can tell just by looking at it: it's
yellow and not white like
regular butter.
Thankfully we have a small family owned store nearby where we get most of our
butter, it is very
yellow and I am not sure if the cows are completely grass fed but it's obviously better than
regular butter from the store.