Me and another decorator are making a wedding cake for a friend and she is requesting a non-dairy icing that is light and fluffy that she's had in the past. The other decorator said she had a non-dairy icing recipe that is light and fluffy. When I asked her for the recipe she gave me the wilton recipe with water vs. milk. Does using water instead of milk change the wilton recipe that much? I just don't know that her description of a light and fluffy recipe would fit with the wilton recipe. Any one have any ideas as to what she might be looking for with this description?

Not sure about light and fluffy, but all my icings and frostings are dairy free. I use soy or rice milk as a replacement, margarine instead of butter, and Rich's Whip dessert topping instead of heavy cream.I use this recipe for buttercream, and its delicious :
http://allrecipes.com/Recipe/special-buttercream-frosting/Detail.aspx

i used a recipe in class for decorating using water instead of dairy products...hi ration frosting was the name...good for decorating, piping, writing, etc...hth...=)

margerine often contains milk by-products - if you are making it dairy-free because of an allergy, I'd be careful of using it as a substitute. I made a cake for a little boy with milk/eggs allergies - I used Fleischman Lactulose margerine (Lactose free) - I used it as I would have butter in my recipe (margerine, icing sugar, vanilla & water instead of milk) - it was MUCH softer than my normal buttercream but everyone enjoyed it.