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Emulsifier

post #1 of 6
Thread Starter 
Hi.
I'm looking for a subtitute of emulsifier ?

Tks
post #2 of 6

You'd have to define what emulsifier your looking to replace. Your question is too vague. Egg yolks are an emulsifier.....

post #3 of 6
Thread Starter 
Sorry i need to replace it in icing receipe
post #4 of 6
Thread Starter 
I already have white eggs in it.
post #5 of 6
Hi-ratio shortening is an emulsified shortening.
 
To quote Wayne Gisslen, emulsified shortening is often used in icings because it can hold more sugar and liquid without curdling.
 
You can use it by itself, or in varying proportions with butter to acheive a better taste/mouth-feel.
post #6 of 6

What type of icing? (recipe)

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