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Old 06-07-2007, 06:37 PM   #1
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ISO help with butter flavoring

Can anyone tell me how much butter flavoring I need to use in the place of butter in a buttercreme recipe? Also, will I need to increase the amount of shortening to replace the solid butter. Thanks.

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Old 06-07-2007, 07:25 PM   #2
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Welcome to DC.

To me it seems counter productive to up the shortening and reduce the butter. I would just use the butter, it will provide a much nicer texture and flavor, imo.

The butter flavoring, is it powdered or liquid?

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Old 06-07-2007, 07:32 PM   #3
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Hi, Kim. Welcome to DC. I'm sure you'll receive plenty of answers to your question. However, I'm with Tatt. You will lose the "buttery," sorry I had to use that term, texture that buttercreme is all about, as well as the flavor.

Can you tell us why you want to make this substitution?
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Old 06-07-2007, 07:36 PM   #4
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I think it would be important for us to first find out why you want to replace the butter anyway.
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