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You can bake with ghee as you would with butter. Like butter, ghee gets very hard when you put it in the refrigerator. Like butter, ghee gets nice and soft when you take it out of the refrigerator. Ghee lasts long than butter because the milk product is gone. Ghee has MORE fat than butter so the person who suggested you use butter and walk more has the ...


2

It will if you add more icing sugar but you may end up with a lot of buttercream depending on how much of the icing you have left. A basic ratio is 4 cups icing sugar to 1 cup of butter and 1/4 cup of liquid which makes 3 cups of icing. You may have to add more icing sugar, then more butter to compensate for the water if there's more than 1/4 cup in your ...


3

OK, so I left one of the butters (the Kerrygold) out for a little while longer to see if it would affect the taste. I tried it again the day after taking it out of the freezer and the sour notes disappeared! So I guess my freezer isn't the culprit after all. Here are the possibilities as I see them: The first butter (Plugra) was, in fact, a bit rancid. ...


2

The only reason to use butter instead of olive oil would be for the butter flavor. In restaurant cooking the steak is finished off with butter for flavor. If you do cook with butter you need to remember butter has a much lower burn point than olive oil.


3

Butter can/will turn rancid if not stored properly; using rancid butter will completely destroy a recipe as it will have a strong smell and taste; probably why people use ghee instead of butter; smell it before using it. In that particular recipe, I would imagine using more butter will not change much in term of taste or texture; unless you really messed up ...



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