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Interested in one of these recipes but want to skip the alcohol? Here are some ideas on substituting alcohol in recipes.
Interested in one of these recipes but want to skip the alcohol? Here are some ideas on substituting alcohol in recipes.
Take pie dough for example, adding a splash of vodka produces a super flakey dough and develops less gluten in the dough than water. For tarts and shortbread dough—same thing! Adding a splash of vodka results in deliciously flaky dough.
It’s been indicated that alcohol improves the dining experiences due to how our nose registers its aroma. However, the real reason alcohol is a key player in baking is how it works to help fat and water bind together to improve the flavor perception.
Start with a basic buttercream frosting recipe and add the following mix-ins to give your cakes or cupcakes a sassy kick.
Basic Buttercream Frosting
Mint Julep Frosting: Reduce the milk to 1/4 cup and add 1/4 cup of bourbon. Garnish with fresh, chopped mint leaves.
Coconut Rum Frosting: Reduce the milk to 1/4 cup and add 1/4 cup of coconut rum. Top with shredded, sweetened coconut.
Cosmo Frosting: Reduce the milk to 1/4 cup and add 1/4 cup of cranberry flavored vodka and a dash of red food coloring. Put a pinch of freshly-grated lime zest on top.
Lemon Drop Frosting: Reduce the milk to 1/4 cup and add 1/4 cup of limoncello or lemon-flavored vodka.
Sangria Frosting: Reduce the milk to 1/4 cup and add 2 tablespoons of brandy, 2 tablespoons of fruity red wine, and a dash of red food coloring. Garnish with half a wheel of thinly sliced orange.
Try some more boozy baking this weekend with these great Betty recipes:
