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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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