ISO: re: Butter substitution in glazes - frostings - icings - Some advice on icings for Carol, Oh

Hi there! The fruit juices will work well for glazes, as a matter of fact I don't ever use butter in my glazes. If you want any recipes let me know and I'll try to post a few. as far as butter in icing, I don't use it in my icing either. That is not to say it is low fat however. Icing by nature is made of sugar and fat. I use powdered sugar and shortening with flavorings. Champagne for weddings, butter, almond, or vanilla or even a combination for all other cakes. Merangue powder is used to make icing stiffer. I use it to make roses and such. I have pulled all my recipes, and most call for shortening, but a few such as fondant may offer a bit of calorie help. You can also use heated sugar free jellies for a fruit glaze over fresh fruit, or cakes. Hope this helps a bit and let me know if you need any recipes.