So I'm making a dairy free cake and need a dairy free buttercream to go under fondant. I was told that replacing butter with Nuttelex will be fine but my buttercream keeps separating.. what can I use instead, or are their alternatives to buttercream that are dairy free?
I haven't had an issue with replacing butter with Nuttelex. I've made SMBC, ABC and a hybrid and they've all been fine, no separation.
What's your recipe? When does it separate?
My recipe is 125gm nuttelex, 1 1/2 cups icing sugar and 1 tbl spn milk (using zimmil) it is separating when adding the 2nd half of the icing sugar? I did also try without the milk but same thing happened :-(
For ABC like you are making, I use double the weight of fat in icing sugar eg 250g butter to 500g icing sugar. You seem to be using less sugar to fat than I do.
I really don't know why your mix is separating - what are you seeing exactly? - is a liquid splitting from the fat (maybe over beaten?) or is the icing sugar not being absorbed? Are you using the Nuttelex fridge-cold - maybe try leaving it to room temp first? I've never had issue with an ABC, it's such a forgiving medium. Hopefully someone has experienced this and can help out.