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General Grocery List (Please Enquire for Fresh Produce, Fish and Meat)

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General Grocery List (Please enquire for fresh produce, fish and meat) Code Description Price 1889A FLORA SUNFLOWER 2KG £8.40 1680 FRESH MILK FULL FAT 2LTR BLUE TOP £1.10 1681 FRESH MILK SEMI/SKIM 2LTR DARK GREEN TOP £1.00 1810 BACON R/L BACK"ELITE" 2.25KG £9.70 1881 BUTTER SALTED 20X 250gm CASE SALTED £23.70 1881A UNSALTED BUTTER 20x250gm CASE £23.70 1848 CHEESE MATURE BLOCK 4.7KG £25.20 1863 STILTON WEDGES LONG CLAWSON 220G £2.70 5016 HALLOUMI 250g £2.30 1899A EGGS FREE RANGE 2x30 **SOLD BY CASE ONLY ** £7.40 1899 EGGS FARM 2x30 **SOLD BY CASE ONLY** £5.00 1866 BABY BRIE 1Kg EACH £5.20 4205 SLICED SUSSEX CURED HONEY ROAST GAMMON 500GM £5.30 1862 CHEDDAR GRATED MATURE 2Kg £10.30 1303 HUMMUS MEZE 1KG £3.80 1858 BARBERS VINTAGE CHEESE 1883 1.25KG EACH £10.20 5425 TUNWORTH 250g £5.90 5440 BATH SOFT ORGANIC CHEESE 260g £6.30 5121 MAIDA VALE 350g £7.70 5300 ISLE OF WIGHT BLUE 200gm £5.90 8184A WATER BISCUITS CARRS 125g £1.70 1868 GOATS CHEESE LOG 1Kg £8.80 1866 BABY BRIE 1Kg EACH £5.20 1868 GOATS CHEESE LOG 1Kg £8.80 1686 DOUBLE CREAM 1x2.27LTR £6.80 1251A BAKED BEANS HEINZ 415gm £0.90 1252C TOMATOES PLUM 800gm £0.70 1252A TOMATOES CHOPPED 3kg £2.10 1184A MAYONNAISE 1LTR SQUEEZY £1.50 1182 VEGAN MAYO 1LTR £2.10 1183 TOMATO KETCHUP 1LT SQUEEZY £1.40 1185 BROWN CHOP SAUCE 1LT SQUEZZY £1.40 MS0180C CRISPS ANIMAL ADVENTURES GOLDEN WONDER 36x18.9g £10.50 MS0180 CRISPS REAL SEA SALT 48x35gm REAL SEA SALT 35gm £18.00 5977 VEGAN SHEESE MATURE CHEDDAR SLICED 200g £1.90 5981 VEGAN SHEESE MOZZARELLA STYLE GRATED 2Kg VEGAN £14.10 4212 SLICED PROSCIUTTO 500gm £7.80 2174 PASTA MACARONI 3KG £3.20 8228 BASMATI WILD RICE BALI 3Kg £13.40 8140 SUGAR (CASTER) 1 KILO £0.90 8134 FLOUR SELF RAISING 6x1.5 Kg £5.10 8135 FLOUR PLAIN 6 x 1.5Kg £4.80 MS0010 COKE CANS 24x330ml £11.80 MS0011 COKE DIET CANS x24 DIET £9.20 MS0056 ORANGE JUICE SMALL 27x200ml MINI CARTONS/STRAWS £6.50 MS0057 APPLE JUICE SMALL 27x200ml MINI CARTONS/STRAWS £5.60 3299 FISH FINGERS 25g x 120 (2 x 60 BAGS) £13.00 4643 SMILES (MccCAIN) 907g £2.60 4651 HASH BROWNS 2.5kg (FARM FRITES) £3.70 2315A OIL SUNFLOWER 4ltr KTC £5.50 2329 OIL OLIVE 100% 5ltr POMACE OIL (PATHOS) £10.50 2400 ABSOLUTE FRESH BURGER 12x170g/6Oz £11.80 3299 FISH FINGERS 25g x 120 (2 x 60 BAGS) £13.00 8201D TEA BAGS PG 1x1100 £21.30 8200 NESCAFE GRANULES 750g £26.60 FV3660 POTATOES WASHED WHITES 20Kg £13.00 FV3760 POTATOES BAKERS 50S BOX £11.50 FV3900 CARROTS 10KG £7.20 FV4000 ONIONS SPANISH 20KG BAG £8.70 FV3511 CELERY EACH FRESH £0.90 FV4110 MUSHROOMS CUP 2.5KG BOX £7.20 8286 RICE NOODLES 5mm 1x400gm (1 PACK ONLY) RICE STICKS £1.20 8156A COCONUT MILK TIN (400ML) £0.90 1244 JACKFRUIT IN BRINE 565g £1.30 7105 TORTILLAS (FLOURED 10") 1x10 (10 INCH) £1.20 1244B PEACH SLICES 820gm £1.30 1261 TUNA (BRINE) 185GM £1.10 1262 TUNA (BRINE) 400GM £2.20 1239 CONDENSED MILK 397gm x1 £2.10 1266A SWEETCORN KERNELS 1x12 12x340g £6.60 3560 PEAS GREENS ( 2.5KG) £3.60 3541 RASPBERRIES 2.5kg £11.40 3545 STRAWBERRIES 2.5Kg £7.20 3546 BLUEBERRIES 2.5KG £9.10 3564 BROCCOLI FLORET(2.5KG) 40/60CT £3.60 3565 CAULIFLOWER FLORETS(2.5KG) £3.00 3569 ONIONS DICED 6MM 2.5Kg DICED DICED 2.5Kg £3.10 Alcohol Item Product Name Price 1122E COOKING IPA 5Ltr 15.02 1122F COOKING CIDER 5Ltr 12.29 1220 COOKING WINE WHITE 5LTR 7.54 1221 COOKING WINE RED 5LTR 7.92 1222 COOKING PORT PORT 3LTR 17.36 1222A COOKING MADEIRA MADEIRA 3LTR 17.36 1222B COOKING BRANDY BRANDY 3LTR 35.41 1222C COOKING MARSALA 3LTR SWEET SICILIA 17.36 Frozen Bakery/Bread Products 4467 PIZZA BASE ITALIAN WOOD FIRED (23CM) x 12(MEDIUM) 21.44 4468 PIZZA BASE ITALIAN WOOD FIRED (29CM) x 16 (LARGE) 31.14 4479 PIZZA BASE 18x9"D/PAN LA PIZZA 18.97 4480 PIZZABASE 10x12"D/PAN LA PIZZA 14.5 4481 PIZZABASE 10x14"D/PAN LA PIZZA 17.68 4481A DOUGH BALLS 170gm x 60 21.4 4481D DOUGH BALLS 185gm x60 14.43 4481E DOUGH BALLS 240gm x 60 28.29 4481F DOUGH BALLS 400gm x36 22.88 4481G SOURDOUGH DOUGH BALLS 80x210g (PAN-ARTISAN) 29.97 4481h DOUGH BALLS 280gm x 48 24.44 4481J DOUGH BALLS 120gm x 100 22.23 4482 DOUGH BALLS 210g x 80 38.44 4483 PIZZA BASE 9"x40 TRAD LA PIZZA 28.87 4484 PIZZA BASE 12" x 20 TRAD LA PIAZ 20.12 4485 PIZZA BASE 14"x20 TRAD 27.16 4486 DOUGHBALLS SOURDOUGH 12" 60x210gm 26.48 4486A PIZZA BASE 10x240gm 11" (GLUTEN FREE) SGF12 22.33 4486B PIZZA BASE 10X150gm (GLUTEN FREE) SGF09 19.15 4487 TASCAS RED ONION 24x100gm LA PIZZA 14.77 4488 TASCAS CAESAR 24x75gm LA PIZZA 16.87 4489 TASCAS PLAIN 24x100gm LA PIZZA 14.34 4494 NAAN BREAD (COSY BAKED) 1x30 (F7100) 14.18 4494A NAAN DOUGH READY TO BAKE 1X60 (F7500) 23.93 4495 SOUR DOUGH PIZZA LARGE 12x800gm F8000 18.76 4495A SOUR DOUGH PIZZA MEDIUM 24x500gm F8002 22.96 4495B SOUR DOUGH PIZZA SMALL 60x200gm F8003 23.93 4497 FOCACCIA ROMANA 24 x 250g 72.75 4499 PANINI GRILL MARKED 1 X 40 (7105) 10.15 4500 PANINI BAGUETTE 1x30 SCHULSTAD (7100) 7.77 4501 BAGUETTE (LARGE/WHITE) x20 BOX CODE 7007 7.36 4503 BAGUETTE(MINI-FRENCH/WHITE)x45 (7010) 7.8 4504 PETIT PAIN WHITE x70 (7011) 6.64 4504A PETIT PAIN MALTED WHEAT x 70 9.39 4505 GOLDEN LINSEED ROLL 100g 5x8 CASE 25.36 4506 BRIOCHE LOAF 9x270 gm (FB560) LARGE LARGE 17.49 4507 MINI ROLLS CHOICE 100x35gm (FB408) ROLL SELECTION 29.25 4508 BAGUETTE MALTED WHEAT THAW & SERVE (7003) x 30 8.84 4510 BAKERS BASKET MIXED ROLLS 6x10 13.85 4511 SOURDOUGH PAIN PANETON 8 x1.7Kg 45.96 4512 PAVE AUX CEREALES AMANDES 25x300g 51.39 4513 PAIN TERROIR SOURDOUGH 15x570g 43.38 4514 DARK BUCHETTE 40x340gm 61.85 4515 BAGUETTE SOURDOUGH CROUSTILINE 25x280gm 30.04 4516 BAGUETTE CROUSTILINE MULTIGRAIN 25x280g 33.32 4518 LONGUET MIX 80x40gm 22.07 4520 PRETZEL BURGER BUN SLICED 42x80g 3981 17.91 4521 BAP(S/FLOURED x 5"x48) KARA **KARA**KARA**KARA**KARA** 8.68 4522 KARA 5" PLAIN BAP 1x48 (F00373) 8.97 4526 SPLIT TIN WHITE UNCUT 8x800gm 15.34 4527 SPLIT TIN MALTED UNCUT 8x800gm 15.86 4528 SLICED WHITE SANDWICH LOAFx10 18+2 * CASE * 15.04 4529 SLICED W/MEAL SANDWICH LOAFx10 18+2 * CASE * 15.43 4530 SLICED M/BROWN S/WICH LOAFx12 18+2 * CASE * (7314) 15.68 4531 WHITE SLICE BLOOMER 14+2 1x6 THICK JACKSONS 13.12 4531A MALTED SLICED BLOOMER 14+2 1x6 THICK JACKSONS 13.68 4532 BLOOMER MALTED UNCUT 6 x800gm MALTED *UNCUT* 13.68 4533 BLOOMER WHITE UNCUT 6 x800gm WHITE *UNCUT* (6302) 13.12 4534 BLOOMER SLICED WHITE 18+2 1x6 18+2 WHITE 13.12 4535 BLOOMER SLICED MALTED 18+2 1x6 MALTED 18+2 13.68 4539 DELI ROLLS 1x48 10.93 4540 SLICED"W/MEAL"EX/THICK LOAFx10 14+2 * CASE * 15.43 4540A SLICED MALTED EX/THICK LOAFx10 14+2 * CASE * 15.68 4541 BURGER BUNS PLAIN 4"x48 UNSEEDED (AMERICANA) 5.63 4541A BURGER BUNS PLAIN 4.5X48 UNSEEDED (AMERICANA) 7.61 4542 BURGER BUN SEEDED 4"x48 (AMERICANA) 5.8 4543 BURGER BUN SEEDED 4.5"x48 (AMERICANA) 7.87 4544 BURGER BUN SEEDED 5"x48 (AMERICANA) 9.63 4545 HOT DOG ROLL 1x48 (6.5"S/S) (AMERICANA) VEGAN 6.57 4546 HOT DOG ROLL JUMBO 1x48 (8.5"S/S) (AMERICANA) VEGAN 10.24 4547 SEEDED SINGLE ROLL 25x68g (GLUTEN FREE) 18.3 4547A SLICED WHITE BREAD GLUTEN FREE 6 x 535g 25.09 4547B SLICED BROWN BREAD GLUTEN FREE 6 x535g 25.09 4548 BAP(S/FLOUREDx5"x48) AMERICANA 7.71 4549 CIABATTA SLIPPER 40 x100gm FB682 SPECIALITY BREADS 25.87 4550 FOCACCIA BREAD WITH ROSEMARY 40x100gm FB683 26.4 4552 GARLIC BREAD SLICES x120 16.19 4553 SLICED WHITE EX/THICK LOAFx10 14+2 * CASE * 15.04 4555 TEA CAKES 5" SLICED 1x48 (SCHULSTAD) 13.3 4556 BREAKFAST MUFFINS NEW 1x60 (F3011) 19.15 4558 DANISH PASTRIES(THAW/SERVE)x24 6x4 VARIETIES 12.65 4570 BRIOCHE BUN MEDIUM 1x42 (F3205) 14.74 4571 PANINETTE ORIGINAL FLATBREAD 12" 12x5 (CASE) 21.32 4571A PANINETTE ORIGINAL FLATBREAD 8" 5x20 (CASE) 27.64 4572 HIRATA BUNS 60x50g BAO BUN 26.64 4573 NAAN GARLIC & CORIANDER MINI 80x35g 12.18 4573B FLATBREAD NAAN FOLDED 22 x 80g (5272) 7.35 4574 OVAL SOURDOUGH WRAP (VEGAN) 24x120g (3709) 11.35 4574A PITTA BREAD"LARGE"x6 0.72 4574B BAGELS PLAIN 48x115gm 17.42 4574C BAGEL POPPY SEED 24x115g 9.67 4575 BAGUETTE WHITE PART BAKED DEMI 1x30 *7008* 6.34 4576 BAGUETTE WHITE THAW N SERVE 1x30 (7002) 6.58 4578 PUMPERNICKLE BREAD x12 (1710) 35.82 4584 CIABATTA 220gm x20 F/BAKED FULLY/BAKED (FB670) 28.72 4589A CREPES BUTTER 1x100 20cm 1x100 (1 BOX ONLY) 22.5 4589C SAVOURY BLINI 1.5" 4 x 45 BLINI 12.69 4589D BLINIIS MIXED 1.5" 4x45 19.55 4590 BAGUETTE HALF RUSTICS WHITE 50 x 140g 20.46 4591 BAGUETTE HALF RUSTICS MULTIGRAIN 50x140g 24.38 4593 CIABATTA WITH OLIVE OIL 70x120g (LDP504) 17.24 4596 CIABATTA GARLIC HALVES 1x40 18.59 4598 CIABATTA SQUARE 1 X 40 ** SQUARES (BOX CODE 9101) 11.22 4599 BAGUETTE MALTED PART BAKED DEMI 1x30 (7009) 8.88 4604 SAUTE POTATO 2.5Kg LUTOSA 3.52 4605 MEDITERRANEAN OLIVE BREAD 8x600gm (FB534) OLIVE 23.1 4607 FOCACCIA-SUNDRIED TOMATO & BASIL ROLL 40X100 gm FB686 29.87 4608 FOCACCIA OLIVE & OREGANO ROLL 40x100 gm (FB687) 27.69 4609 TRADITIONAL ENGLISH ROLL 40 x 100g 26.42 4611 MEDITERRANEAN ROLLS CHOICE 75x55gm (FB607) 33.87 4611A FRENCH GLAZED 4.5" BUN (CODE 763) 1 X 50 19.57 4613 CIABATTA ROUND 4.25" 40x100gm FB680 26.77 4614 WHITE TIN LOAF MINI 48x55gm FB828 10.31 4615 SOURDOUGH COUNTRY LOAF WHEATEN 14MM SLICED 5x1.6Kg 31.71 4617 MULTI GRAIN TIN LOAF 48x55gm MINI FB831 MULTI GRAIN 10.31 4620 RUSTIC WHITE COTTAGE LOAF x45 45x130gm FB402 25.48 4870 CRUMPETS 1x48 13.7 4873 TEA CAKES 5" 1x36 (BOX CODE 4873) 12.61 7100 TORTILLAS(FLOURED) 6" 1x15 6" 6" 6" 0.91 7102 TORTILLA (FLOURED)8" 1x10 8" 8" 8" 0.82 7108 TORTILLAS (FLOUR) 12"x10 (12 INCH) 1.7 BP0002 FRENCH GLAZED SUB ROLL 1 X 40 (CODE 799) 20.64 FB0001 BAPS DOUBLE WHITE RUSTIC 5" 1x24 12.53 FB0002 BAPS DOUBLE GRAN COMBI 1x24 (BAPS BAPS) 13.35 FB0010 RUSTIC OLIVE OIL FLAT BREAD 6x5 14.73 FB0030 MINI WHITE RUSTIC BAPS 2.5" 1x60 12.78 FB2000 MINI MIXED LOAF BAGUETTE 1x24 12.7 FB2005 RUSTIC WHITE 8" BAGUETTE 1x24
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    Devil’s Food Oreo Cookies and Cream Cake…………………………………………………………………..………………………..Page 1 Focaccia Bread…………………………………………………………………………………………………………………………………………Page 2 SCHWARZWAELDER KIRSCH TORTE (Black Forest Cherry Cake)……………………………………………………………….Page 3 Kristen’s Cakesicles Recipe……………………………………………………………………………………………………………………….Page 4 Tyler’s Blonde Brownie Crisps…………………………………………………………………………………………………………………..Page 5 German Chocolate Cupcakes…………………………………………………………………………………………………………………….Page 6-7 Coffee Cake with a Kahlua Buttercream Frosting………………………………………………………………………………………Page 8 “Our Family Secret Creamy, Buttery Vanilla Chocolate Chip Cake covered with Vanilla Buttercream”………………………Page 9 Simple Strawberry Cake……………………………………………………………………………………………………………………………………………Page 10 Devil’s Food Oreo Cookies and Cream Cake Ingredients: 1 pkg. devil’s food cake mix 4 squares semi-sweet chocolate (Bakers) ¼ cup butter 1 pkg. (8oz) cream cheese softened ½ cup sugar 2 cups cool whip whipped topping (thawed) 12 Oreo cookies, coarsely crushed Directions Heat oven to 350F Prepare cake batter and bake in 2 (9 inch) round pans as directed on package. Cool cakes in pans 10 minutes, then move to wire racks and cool completely. Microwave chocolate and butter in small bowl on high 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. In large bowl beat cream cheese and sugar with mixer until well blended. Gently stir in cool whip and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze, add one Oreo cookie to center of cake and 2 Oreo cookies crushed around top (if desired) let stand 10 minutes or until firm. Keep Refrigerated. Enjoy! Lana Tropeano, Recreation and Cultural Arts Department Focaccia Bread Ingredients: 24 ounces bread flour 7 grams active dry yeast 16 ounces warm water 1 tablespoon granulated sugar 2 ounces olive oil 1 teaspoon salt Directions: • Take one cup of the warm water and add yeast/sugar.
  • Short Cut Manual

    Short Cut Manual

    SHORT/CUT™ FOR WINDOWS Table of Contents Thank You.............................................................2 Keys to a Better Cookbook...................................3 Please Remember .................................................5 Installation ...........................................................7 Windows Commands You Should Know..............8 Additional Commands That May Be Useful.....10 The Typing Begins The Welcome Screen.....................................11 Select Your Section Divider Names.............11 The Main Menu ............................................14 Enter/Edit Recipes .......................................16 The Recipe Screen ........................................17 Publisher’s Choice Recipes ..........................22 Tips on Typing Difficult Recipes The Multi-Part Recipe .................................23 The Very Long Ingredient............................26 The Mixed Method Recipe ...........................27 Recipe Notes .................................................28 The Poem ......................................................29 Proofreading .......................................................30 The Final Steps ..................................................32 Appendix The Top Ten (Most Common Mistakes) ......36 Abbreviations................................................37 Dictionary and Brand Names......................38 -1- THANK YOU for selecting the original Short/Cut™ personalized cookbook computer program. This easy-to-follow program will guide you through the
  • Stand-Up Lamb Pan Set 2105-2010

    Stand-Up Lamb Pan Set 2105-2010

    Instructions for To Decorate Easter Sunday Centerpiece You will need tips 3, 14, 21 and 67; Wilton Icing Colors in Pink and Brown; Royal Baking & Decorating and Buttercream Icings; Lily Nail Set; Yellow Stamens; artifical grass. We suggest that you tint coconut and all icings at one time while cake cools. Stand-Up Lamb Cakes Refrigerate tinted icings in covered containers until ready to use. Make royal icing flowers in advance. Using Royal Icing make: PLEASE READ THROUGH INSTRUCTIONS BEFORE YOU BEGIN. • 12 tip 67 Lilies with tip 14 green star and yellow stamen centers. IN ADDITION, to decorate cakes you will need: Make 3 3/4 cups Buttercream Icing: • Wilton Decorating Bags and Couplers or parchment paper triangles. • Tint 1 1/4 cups pink • 6 cups cake batter (pound cake, or any batter that produces a firm cake will do). • Tint 1/4 cup brown Cake mixes yield between 4 1/2-6 cups batter; pound cakes approximately 4 cups. • Reserve 2 1/4 cups white Tip 3 brown piped eyes .•Cake Board, Fanci-Foil Wrap or serving tray. • For Rainbow Lamb: Pink, Lemon Yellow, Sky Blue, Leaf Green Icing Colors; Tip 67 Lilies with yellow stamens and tip 14 green star centers Face Buttercream Icing (recipe included); shredded coconut; jelly beans. iced • For Sugar Sprinkled Lamb: Buttercream Icing (recipe inside); ribbon trim; raisins; smooth confectioners’ sugar. in white • For Easter Sunday Centerpiece: Tips 3, 14, 21, 67; Pink and Brown Icing Colors; Royal Icing (Meringue Powder needed) and Buttercream Icing (recipes included); Ears iced Lily Nail Set; Yellow Stamens; artifical Easter grass.
  • BUTTERCREAM FROSTING Prep Time: 20 Minutes Servings: 24 Cupcakes

    BUTTERCREAM FROSTING Prep Time: 20 Minutes Servings: 24 Cupcakes

    “Bake what you love and love what you bake.” Established 2005 Phone (631) 543- 8608 www.bakingcoach.com Cell: (631) 885 - 4683 BUTTERCREAM FROSTING Prep time: 20 minutes Servings: 24 cupcakes Here’s What You Need: 24 oz. (6 sticks) unsalted butter or 16 oz. butter and 8 ounces (1 cup) vegetable shortening 2 lbs. confectionary sugar 1 teaspoon vanilla extract 1 to 4 teaspoons of water * (until you reach your desired consistency) Here’s How You Do It: Mix together butter and shortening until well-blended. The butter mixture should look like frosting before you add in any sugar. Slowly add confectionary sugar until combined. Add vanilla and water; mix at high speed until fluffy. Special Notes: Stiff consistency: If you are using a portion of the buttercream to create flowers/ornaments, it’s best to remove that portion of the frosting before adding any water. For a super stiff consistency, replace all the butter with shortening and use this icing for all of your flowers/ornaments. Medium consistency: This is good for boarders and writing on cakes. Add 1 teaspoon of water at a time until you reach a softer consistency. Soft consistency: This is great for frosting your cake. It could take adding 2 to 4 teaspoons of water, and frosting will feel light and fluffy- easy to spread. Store refridgerated in an airtight container. Allow frosting to sit at room temperature before using. I would recommend mixing your frosting before using as well. Baking Coach® is a registered Trademark of the Baking Coach, Inc. Locations: Your home or Huntington, NY “Bake what you love and love what you bake.” Established 2005 Phone (631) 543- 8608 www.bakingcoach.com Cell: (631) 885 - 4683 Shopping List for Cake Decorating One: One or two 7, 8 or 9 inch round cake – You can stack one on top of another or slice one cake in half to fill.
  • You Need to Know About Satin Ice Buttercream Icing Mix

    You Need to Know About Satin Ice Buttercream Icing Mix

    All You Need To Know About Satin Ice Buttercream Icing Mix Getting Started How to prepare Buttercream Icing Mix? Medium consistency, most versatile applications Using paddle attachment on electric mixer or beaters on hand mixer: - Add Icing Mix and butter to mixing bowl - Mix medium speed for 1 to 2 minutes until butter is incorporated - Scrape sides as necessary - Mix low/medium speed, slowly add water until incorporated - Mix low/medium speed another 1 to 2 minutes until smooth - Tips: o Increase or decrease the water or butter for your desired consistency. If needed, double the water for dry climate o Mix on low/medium to avoid air bubbles o If using shortening we recommend using high ratio shortening o Use butter that is softened to room temperature o Do not exceed a liquid level of 2.5 Tbsp (3 Tbsp in dry climates) per 1lb of Icing Mix How can I get a fluffier buttercream for fillings? Aerating the Icing Mix during mixing will create a fluffier buttercream. Use an electric mixer with the paddle attachment Measure Buttercream Icing Mix into your mixing bowl. Add butter, mix on low speed until combined. Add half of water on medium, mix on medium until combined. Scrape sides of bowl & paddle as necessary. Mix on medium-high for 8-12 minutes to aerate, volume should increase and mix will become very smooth & fluffy. Add remaining water and mix on low until fully incorporated, buttercream should be very smooth What kind of butter can I use / What can I substitute butter with? Butter/fat level can be adjusted to achieve desired consistency, recommended range is 2-4 oz per 1 lb of Icing Mix Salted or unsalted butter (recommended 50/50), any brand Shortening (Recommended high ratio) Vegan butter alternatives What liquid can I use other than water? Milk Cream Nut Milk Coconut Cream Concentrated Fruit Compounds Can the liquid level be adjusted? Water level can be adjusted to achieve desired consistency.