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Will things like frostning and bread taste much better with lard??
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I don't think lard is a good choice for frosting (icing) or sweet fillings. I don't know about using this type of fats in breads (sweet or savory) unless you mean quick breads like banana bread, etc.
Since we didn't use lard for religious reasons, my mom always had a can of Spry or Crisco in the cupbard. She rarely deep fried, but used it for that as well as for pie crusts and cookies. Do they even make Spry any more??