You'll need to add the following ingredients to one box of mix:
|Cookies||8 tablespoons butter, 1 large egg|
|Brownies||1/2 cup water, 1/3 cup oil, 2 large eggs|
|Cakes*||1-1¼ cup milk, 1/2-2/3 cup oil, 2-3 large eggs|
|Frostings*||6-8 tablespoons butter, 3-4 tablespoons milk|
*The amount differs by variety and is listed on the packaging.
We've been asked if the ingredients you add can be substituted and the answer is "yes"! Here are a few recommendations. We do not recommend using other ingredients to replace eggs when making brownies or cookies.
|Milk||Soymilk, Rice Milk, Almond Milk||Use the same amount|
|Eggs*||Applesauce, Egg substitute (e.g., Egg Beaters or Ener-G Egg Replacer)||1 egg = 1 tablespoon applesauce
1 egg = quantity of egg substitute listed on packaging
|Vegetable Oil||Canola oil, Safflower oil, Sunflower oil, Soybean oil, Butter||Use the same amount|
|Butter||Margarine, Shortening||Use the same amount|
*Substitution is not recommended for brownies or cookies.
If you have additional suggestions, please let us know. We'd love to hear from you!
Melt the butter until just liquid- don't let it get too hot! (It's okay if it is still semi-solid.) This can be done in the stove or in the microwave. If you suspect you have overheated the butter (frosting seems thin), place it in the refrigerator for a few minutes to thicken.
Add the milk a little at a time to get just the right consistency. Adding extra milk will thin the frosting and create a wonderful glaze for cakes and cookies.
Frosting can be prepared in advance and stored in the refrigerator for up to a week before use. Microwave 10-20 seconds to soften, then stir before spreading on fully cooled cake.