Julie_S Posted 6 Nov 2012 , 12:29am
post #1 of

I love the lightness of the Rich's Bettercreme. I know this sounds crazy, but I would like to duplicate it as best I can without using anything that is partially hydrogenated vegetable oil (Crisco.) I don't care if it has zero trans fat. I just don't want to use it.

 

 

If I have to use light cream cheese or neufchatel, that's ok.

The problem is getting it thick.

 

In the past I've tried icing recipes that combine reduced fat cool whip with reduced fat cream cheese. It turned out okay, but I just do not like the taste of the reduced fat cool whip.

 

There has got to be a way to do this.

 

I'm looking into guar gum or arrowroot, but maybe enough corn starch would do the trick.

 

Thanks for any ideas you might have.

 

Julie

3 replies
BakingIrene Posted 7 Nov 2012 , 3:41am
post #2 of

Well, you start by using the margarine that is made with esterified oil.  In Canada it's called Becel or similar generic, read the fine print on the label. US or UK, sorry I don't know the comparable brands.  Use the unsalted variety.

 

Then you make the icing that has milk cooked with flour or cornstarch because that adds a very high proportion of liquid to the fat.  Recipes usually call for 1 cup milk cooked with 4-6 tablespoons starch (I always use cornstarch).

 

This type of icing can have sugar added to taste--I cut the sugar in half and it still turns out well because the sugar doesn't add much to the basic structure. You can also substitute honey for sugar, adding it to taste.

lizabethy Posted 7 Nov 2012 , 2:53pm
post #3 of

A 7 minute, more marshmallow frosting doesn't have butter in it. 

 

I like this cloud frosting:

http://alwayswithbutter.blogspot.com/2011/04/pumpkin-cupcakes-with-cloud-frosting.html

 

And I also like this one:

http://www.marthastewart.com/344305/seven-minute-frosting

 

I have no idea if this is like the butter cream you were referencing.  I only use butter in my buttercream because crisco creaps me out. 

Julie_S Posted 8 Nov 2012 , 5:03pm
post #4 of
Quote:

I looked up Becel online and found that in the U.S it is "Promise".

Thanks!

 

 

Originally Posted by BakingIrene 

 

Well, you start by using the margarine that is made with esterified oil.  In Canada it's called Becel or similar generic, read the fine print on the label. US or UK, sorry I don't know the comparable brands.  Use the unsalted variety.

 

Then you make the icing that has milk cooked with flour or cornstarch because that adds a very high proportion of liquid to the fat.  Recipes usually call for 1 cup milk cooked with 4-6 tablespoons starch (I always use cornstarch).

 

This type of icing can have sugar added to taste--I cut the sugar in half and it still turns out well because the sugar doesn't add much to the basic structure. You can also substitute honey for sugar, adding it to taste.

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