Need A Dairy-Free And Soy-Free Buttercream Recipe!

Decorating By agildart Updated 13 Aug 2013 , 8:52pm by sabrinassweets

agildart Posted 13 Aug 2013 , 4:17pm
post #1 of 6

Hi all,

 

I got an order for a gluten-free, soy-free and dairy-free cake.  The cake part is no problem, but I'm having issues with the buttercream.  I have Spectrum shortening and Earth Balance soy-free margarine but the soy-free margarine definitely doesn't act the same as the regular Vegan Earth Balance.  I used 1/2 cup of shortening, 1/2 cup of earth balance, 1 lb of powdered sugar and 2 tbsp. coconut milk.  The buttercream is ok, but definitely not quite firm enough for piping fine details and almost has a curdled appearance, not nice and smooth and creamy like a regular buttercream.  I'm tempted to just use all shortening, but not sure how that would taste.

 

Thoughts?

5 replies
sabrinassweets Posted 13 Aug 2013 , 8:36pm
post #2 of 6

Go with a Swiss meringue buttercream, it will behave much better than a vegan American buttercream.. :)

agildart Posted 13 Aug 2013 , 8:38pm
post #3 of 6
Quote:
Originally Posted by sabrinassweets 

Go with a Swiss meringue buttercream, it will behave much better than a vegan American buttercream.. :)

 

I would, but I would need a suitable butter substitute that is dairy and soy free.

sabrinassweets Posted 13 Aug 2013 , 8:48pm
post #4 of 6

Oh I just use spectrum organic palm shortening for the Swiss Meringue Buttercream

agildart Posted 13 Aug 2013 , 8:50pm
post #5 of 6
Quote:
Originally Posted by sabrinassweets 

Oh I just use spectrum organic palm shortening for the Swiss Meringue Buttercream

 

Wow, really?  I wouldn't think shortening would work in a SMB....I'm definitely going to give that a try, thanks!!!

sabrinassweets Posted 13 Aug 2013 , 8:52pm
post #6 of 6

I just made some last night, because I don't eat dairy or soy, turned out sooo yummy & silky!! The only thing is it will get SUPER hard in the fridge, so bring it to room temp before serving :D

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