ISO: butter substitution in glazes - frostings

Title:

ISO: butter substitution in glazes - frostings - icings

Board:

Cooking Club at Recipelink.com

From:

Carol, OH 8-11-2005

Msg ID:

0073477

I was wondering if there is something besides butter that you can put in glazes, icings, or frostings on cakes so that they are similiar in texture (glazes harden, etc.) but without the fat. Thanks!!

Replies:

	ISO: butter substitution in glazes - frostings - icings
	Carol, OH - 8-11-2005
	1	Hi there Carol!
		Carolyn, Vancouver - 8-11-2005
	2	How about no-fat or low-fat cream cheese:?? (nt)
		june/FL/Cape Cod - 8-11-2005
	3	ISO: re: Butter substitution in glazes - frostings - icings - Some advice on icings for Carol, Oh
		Barbara, Ms - 8-11-2005
	4	Thank You: Carol, Thanks so much for the thought!
		Barbara. Ms - 8-11-2005
	5	Thank You All SO MUCH !!! - I would love some recipes!! (nt)
		Carol, OH - 8-12-2005
	6	Recipe: Buttercream, Royal Icing, Chocolate Mocha Icing, Fondant Icing, Apricot Glaze, Chocolate Rolled Fondant, Confectioners' Sugar Glaze, Fluffy Boiled Icing
		Barbara, Ms - 8-12-2005
	7	Recipe: Lemon Glaze, Sauce Cradinale, and Fudge Icing
		Barbara, MS - 8-12-2005
	8	THANK YOU SOOOO MUCH !!! Barbara - I cant wait to bake something!! (nt)
		Carol, OH - 8-13-2005
	9	Carol, Oh Keep looking, I'll be posting more as time permits (nt)
		Barbara, Ms - 8-13-2005

Keyword(s), title, author, and/or ingredients:

All Recipes Tried