I want to make a cake for my 3yr old nephew. He is lactose intolerant but can eat eggs. I've found a scratch white cake recipe I've used before I can substitute rice milk for the milk in it, but it uses shortening. I saw on the Crisco can that even though it's all vegetable, it is made with soy products. This also means that I don't think I can make a shortening based buttercream. Since all other icings seem to have either butter or shortening in them, how do you handle icings for cakes for kids (or adults) with these types of allergies? I've asked his mom to clarify for me if he just can't drink soy milk or if he reacts to all soy products. I had wanted to use a FBCT I have in the freezer of Max and Ruby but they were made with shortening and butter.
Soy-free shortening = Spectrum Organic Shortening
Really? Didn't even know it existed. I'm in Canada, so I'll have to see if I can find that or something similar. Does it behave the same way as other regular shortening in, say, SugarShack's recipe?
Wholefoods sells it here - check your natural or organic grocers/markets. It is not a high-ratio shortening and is not quite as smooth as say crisco but it does fine.
i made a cake for a dairy allergy and the crisco wasn't a problem. is lactose intoerlant different from a dairy allergy? I used the wilton buttercream recipe and that uses crisco and water (no milk).
Great! Thanks for the info.
Often with a soy allergy the person does not react to soybean oil, which is what is in crisco. I would clarify with his mother what soy products he reacts to. I use coconut milk in place of cows milk in my icing as my daughter is allergic to dairy and soy as well.
You can buy a 4-pack of Spectrum palm oil shortening from Amazon for ~$20 (they are currently backordered):
We use palm oil shortening for our soy-free frosting (all our frosting is dairy-free). Rice milk is another useful item for soy-free/dairy-free baking.
Thanks to new zero trans fat laws it is much easier to find palm oil in bulk...for example, Sweetex Z is soy-free.