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