Using Earth Balance In A Buttercream Recipe?

Baking By hannah4965 Updated 28 Jun 2011 , 4:54am by scp1127

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hannah4965 Posted 27 Jun 2011 , 6:36pm
post #1 of 4

Hi, so my boyfriends mother and brother are allergic to all dairy products,(and also eggs, nuts&fish,just his brother is allergic to yeast and just his mom is allergic to soy), and i've been wanting to make a buttercream using earth balance soy free spread. I read on here that it would be better to use the sticks, which they don't sell the Soy Free kind in. I was wondering if anybody had any recipes using the soy free spread, and rice milk?

3 replies
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leah_s Posted 27 Jun 2011 , 10:15pm
post #2 of 4

I'vve used the tub stuff and soy milk and that works just fine.

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Sangriacupcake Posted 27 Jun 2011 , 10:32pm
post #3 of 4

Earth Balance works fine and tastes pretty good, but I don't care for the intense yellow color of it. You milk want to use 1/2 Earth Balance and 1/2 Spectrum Organics Shortening, which is soy-free.

Soy-free, dairy-free milks that I've used include rice milk, almond milk, hazelnut milk, and hemp milk, and they all work well for buttercream.

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scp1127 Posted 28 Jun 2011 , 4:54am
post #4 of 4

I agree with sangriacupcake. The Earth Balance has a distinct taste. In my vegan experiments, the mix of EB/shortening was the best. It also stands up well to additions. I added quite a bit of fresh pureed strawberries and it held up well.

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