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ISO: butter substitution in glazes - frostings - icings

Misc.
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!!
MsgID: 0073477
Shared by: Carol, OH
Board: Cooking Club at Recipelink.com
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  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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