Sno Creme 500g

Sno Creme vegetable shortening is perfect for achieving a white buttercream icing or as a base for true colours when colouring your icing.

Made from vegetable oils, Sno Creme is a great alternative to butter when you need to make dairy-free icing. It's also more staple in warmer temperatures than butter (optional addition of meringue powder helps this even more). 

Sno Creme can be mixed half and half with butter if you want the buttercream taste, or you can add Butter Flavouring. 

You can also use Sno Creme the next time you are baking and the recipe calls for butter or margarine. Vegetable shortening can be used for pies, cakes, bread and many other home-baked foods. Its high melting point creates tender, flaky layers in the crust as it bakes. Shortening in your cookies helps prevent them from spreading too much while baking - making them nice and fluffy. 

500g tub 

Dairy and Gluten Free. 

White Frosting Recipe: 

• 1 cup Sno Creme 
  
• 6 cups Icing Sugar 
  
• 2 tsp Vanilla Extract 
  
• 1/2 cup Milk 
  
• Pinch of salt 
  

Cream Sno Creme and vanilla in mixer for 2 minutes. 

Add icing sugar 1 cup at a time. 

Slowly add milk, a little at a time, to achieve a creamy frosting consistency. Use more milk for a creamier consistency, less milk for a firmer consistency. 

Add a pinch of salt and mix on medium to high speed for a further 2 minutes. 

Colour and flavour your frosting as desired. 

Tips: 

• Use clear vanilla extract if you want a white frosting 
  
• Refrigerate after making 
  
• Mixing times are approximate and vary depending on type of mixer