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The earliest known recipe for a non-dairy "whipped cream" was published by Ella Eaton Kellogg in 1904; consistent with her Seventh-day Adventist practices, it replaced cream with almond butter. Based on research sponsored by Henry Ford , a soy-based whip topping was commercialized by Delsoy Products by 1945.
Some icings, such as Italian meringue buttercream, are meringues with butter added, in which case they are classified as buttercreams. Seven-minute frosting is a soft meringue. It does not store well. Royal icing, uncooked egg white and sugar. Dries hard and keeps for months. Whipped cream, may be used for decorating cakes. It does not store well.
Butter is made by churning cream to separate the butterfat and buttermilk. This can be done by hand or by machine. Whipped cream is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide, from whipped-cream chargers may also be used to make whipped cream.
This veganized whipped feta uses a block of vegan feta, supplemented with white beans for some added protein, and some miso and gochujang (a Korean chilli paste) for a strong kick of umami flavor 4.
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A traditional Ayurvedic recipe for ghee is to boil raw milk and let it cool to 43 °C (109 °F). After leaving it covered at room temperature for around 12 hours, add a bit of dahi (yogurt) to it and leave it overnight. This makes more yogurt. This is churned with water, to obtain cultured butter, which is used to simmer into ghee. [18]
A sweetened version – using butter – is used in making spritz cookies. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard , shortening , butter or traditional margarine ) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then ...