What are the best tips for making low -fat icing?
Traditional frost recipes can be modified to low -fat versions by determining the amount of calories contained in each folder and either by removing or in exchange of those that provide the most fat. Some folders can be easily replaced with low -fat alternatives by means of a simple replacement of a commonly sold version for your counterpart without sugar or fat -free. Other ingredients that may not provide such quick solutions can be creatively replaced using another type of food in addition to low -calorie reinforcement or thinning agents as needed.
The cake item is usually made of a mixture of confectionery, milk, butter, butter and vanilla extract. This combination may include other ingredients that change taste, such as cinnamon, cream cheese or pumpkin puree, among other things. This sweet watering found on many beloved desserts can add between 250 and 350 calories to the cake or cookie, before calculating calories reception dsamote food. By selecting a low -fat icing instead of a traditional cake can inCrors to reduce part of calorie income by half.
The first step in creating a low -fat icing is to determine the calorie source in the recipe on the icing. A standard recipe for cream cheese can require the use of milk, confectionery, cream cheese, vanilla extract, butter and milk. Calories contained in cream cheese are almost completely fatty and can be significantly reduced by fat -free or fat -free. These alternatives provide a similar flavor with one -eighth to two thirds of the caloric intake.
Sugar sugar can also be replaced by alternatives without sugar -free sugar. The artificial sweetener packaging and the manufacturer's website often provide recipes for individuals who regularly use their products. Artificial ingredients tend to cook or mix differently than the ingredient it replaces, such as sugar. In the production of a low -fat icing using this type of sweeteneroften requires powder gelatin or corn starch, as the ingredients are added to the standard recipe. These products only thicken the consistency of icing and make them spread out, like traditional, stiff cake manufacturers.
The second step in the production of delicious low -fat icing is to eliminate unnecessary calories sources. Butter can add a great taste to the forest, although it can increase the amount of calories present in the dessert recipe by 800 and 1600 calories. This folder is easily removed and can be replaced by a weakened extract such as another vanilla, rum or lemon. Milk, similarly, is often added to the icing to dilute its consistency and facilitate the mixture to mix and spread. The texture of the icing can instead be changed using a small amount of water evenly mixing bowl.