Hi all,

I'm new to the forum, so hopefully I won't commit some dorky forum "crime". LOL. My MIL asked me to make a cake for my SIL's 40th birthday party. The twist? She's dairy free. I always make buttercream with 2 sticks of butter!! IDK what to do about all that?? Can anyone give me some tips? I tried to google diary-free buttercream recipes, but it's so overwhelming and there aren't really any guarantees, right? It's just random recipe sites...I've been down that disastrous road before...

Someone recommended that I use sweetex, and add butter flavoring, but can you make the frosting straight with that and not get that slimy crisco film in your mouth?

Thanks for your help...in advance!

We use high ratio shortening (Sweetex Z) and dairy-free margarine (Earth Balance vegan buttery sticks, found in most Whole Foods) as the base for our dairy-free buttercream.

I've used Sweetex and Spectrum shortening (not together, but seperately for different dietary needs) without any butter or other dairy and the buttercream has come out fine.

Margarine and soy milk with a little added flavoring should work.. shortening - optional

Thanks for your insight...I'm going to make a practice cake for my hubby to take hunting with his buddies...LOL...he can try out the results of your suggestions! I really appreciate your help!