ISO help with butter flavoring

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kim farley

Assistant Cook
Joined
Jun 7, 2007
Messages
1
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.:)
 

TATTRAT

The Dude Abides
Moderator Emeritus
Joined
Jun 1, 2006
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5,476
Location
Bermuda Native in D.C./NoVA
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?
 

Katie H

Site Moderator
Staff member
Joined
Sep 11, 2006
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I live in the Heartland of the United States
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?
 

GB

Chief Eating Officer
Joined
Jul 14, 2004
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25,510
Location
USA,Massachusetts
I think it would be important for us to first find out why you want to replace the butter anyway.
 

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