egg white sub

[Guest guest]

I forgot to tell you all that I found a substitue for the egg whites in the

icing for my cake class. I used 1/4 - 1/2 tsp Xanthan gum per recipe of icing.

So if anyone wants the recipe for butter cream icing this is it:

 

1C. Crisco

1tsp, flavoring (vanilla, almond etc. or any mixture)

4Tbls water or milk (i use water because I don't know how soy milk will react)

1/4 - 1/2 tsp Xanthan gum

1lb confectionary sugar

pinch of salt

 

It tastes just like bakery icing. This recipe is for stiff consistency. If you

want medium consistency add 1 -2 tsp of water. For thin consistency again add 1

- 1 1/2 tsp water to medium. Use the stiff for flowers, medium for decorations

like stars or shells, and the thin for writing. I like to use something between

medium and thin for icing the cake.

 

 

Carol, mom to

Melissa, 3/14/94

Julia, 2/18/97

Lily, 9/7/04

 

 

 

 

 

 

 

 

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