Is it possible to substitute duck fat for butter in cream cheese frosting?!? Turns out the answer is a resounding yes.
I ran out of butter in the house earlier in the week (*HORRORS!!*) and The Hubbs asked me if I would mind making him some treats to bring to work the other day to share with everyone cuz they were all stuck “in school” for a course.
Wish granted: Cinnamon Snails, it is! ^_^
I honestly didn’t know if the duck fat idea would work.
I just crossed my fingers and kind of hoped that using the duck fat as a replacement for butter in the cream cheese frosting recipe included with the Snails recipe wouldn’t impart any really weird flavours. I noticed that it added a bit of something, but I don’t know that I would necessarily call it a bad-something, per se. It was more like an unidentifiable savoury-ness that I couldn’t quite put my finger on…. Give or take.
[Side note: why the hell does icing sugar make everything taste so awful with its dusty powdery-ness?!?? Blehh!!]
The big important question: Would the duck fat be used again for other dessert frostings/icings if I ran out of butter? Probably not. Next time I think I would like to try using goose fat, as it was mentioned that goose fat is a lot more neutral in flavour compared to ducky fat when rendered.
Would I consider using duck fat for baking? Yeah, I would be more inclined if I was making something like bread for sure; especially like I did for the bacon kugelhopf au lard recipe, ages ago. Damn… that was a great snacking bread with a cuppa hot tea. Sorry, tangeant.
The Snails recipe below is copied & pasted directly from my girlfriend Shannon.
It does not account for my “Cream Cheese Frosting: The Adventures in Duck Fat”, as The Hubbs’ request had come at an inopportune time when we needed to restock most of my essential baking ingredients and I was seriously scraping the bottom of my proverbial barrel just to fulfill his request. I most of the icing sugar, but barely enough cream cheese (just the tiniest wodge leftover from who knows what). Funny enough: I actually had some of Mom’s homemade cheesecake in the fridge, leftover from last week’s family dindin that I ended up partially scavenging in attempts to boost the cream cheese flavour, as to try masking the awful icing sugar’s dusty-powdery flavour that I despise so much.
There may have also been some random additions of: extra vanilla, some vanilla paste, and dark grade A maple syrup to help compensate for the missing quantity of icing sugar… and again: mask the dusty powdery flavour.
If you want to give the duck fat idea a go, I would highly recommend NOT SUBSTITUTING the half-cup butter for duck fat as a 1:1 ratio. Instead: consider using about 1/4-1/3 cup of ducky fat to the original creaming stage. See how you feel about it and if you’re feeling keen; add more, up to the original 1/2 cup quantity of butter.
P.S.: I love Shannon’s mental note at the end of the cream cheese frosting recipe & am leaving it in its originally written form. ^_^
Shannon’s Cinnamon Snails
3 cups flour
1/2 cup sugar
5 tsp baking powder
1/2 tsp salt
3/4 cup butter
2 large eggs
1 cup milk
6 Tbsp sugar
1 1/2 tsp cinnamon
In large bowl, combine first 4 ingredients.
Cut in butter till resembles coarse oatmeal.
Beat 1 egg slightly and mix with milk.
Stir into dry ingredients.
Lightly gather dough into a ball, being careful not to overhandle.
Place dough onto lightly floured surface and gently knead about 12 times.
Roll out to 9×18
Beat remaining egg and lightly brush over dough.
Combine sugar and cinnamon and sprinkle over dough.
Roll up like jelly roll, starting from long side.
Cut into 18 slices.
Place each slice in a paper lined muffin tin and bake @350°F for 25-30 minutes.
Goes nicely with this stuff on the top:
Cream Cheese Frosting
1/2 cup butter
1 1/2 cup powdered sugar
2 oz cream cheese
1/2 tsp vanilla
1/8 tsp salt
Soften butter and cream cheese, and whip together with sugar and vanilla. Try to stop eating it from the bowl before you make yourself sick. Save some for the kids.