Need Recipe For Dairy Free Cake And Buttercream???
Decorating By ljhow623 Updated 13 Apr 2007 , 11:34am by Momkiksbutt
Is there any alternative recipes for buttercream frosting that doesn't use butter or milk. I tried making it with all crisco and water and thought the taste was yukky. I need to make a totally dairy free chocolate cake with frosting. I tried the vegan chocolate cake recipe on the site but not sure if it is chocolatey enough. And the frosting just needs help. (anyway this cake is in my pics) Does anyone have any good recipes that I could try. The cake is due at the end of the month so I have time to experiment but thought everyone here could help in getting a good tasting cake with frosting. Please - anyone???
You could probably add some powdered butter and powdered vanilla flavoring to the all crisco recipe to help with the taste. The powdered flavors are usually used for candy making but they work great in icing for an added boost. Also try adding a heaping tablespoon or 2 of marshmellow fluff to your icing recipe. It helps with the texture and gives a different layer of flavor. I think it helps cut through the grease feeling too.
This may not help you since it has a little whey in it but I use:
*Imperial margarine sticks (instead of butter); has LESS whey in it
than the other margarine sticks
*powdered sugar
*vanilla
*and if it calls for milk, I substitute rice milk or water.
HTH
Don't remember were I got this but it turns out great using water. I would check what is in the icing base to make sure it is dairy free.
White Buttercream Icing
1 cup Crisco or Alpine - variations of 3/4 to 1 1/2 cup is okay
3/4 ts CLEAR Vanilla
1/4 ts CLEAR Almond
1/4 ts CLEAR Butter
1/2 c Milk or Water (OR MORE)*
2 lb Confectioners' Sugar
Cream Whip Icing Base ***
Add in order given: Crisco and flavors in a heavy duty mixer on low speed. Add milk or water and confectioners' sugar. Mix on medium speed until light and fluffy. Keep icing covered at all times. This recipe will cover one cake mix and do decorations. Keeps un-refrigerated for 2 weeks in reasonably cool room. Keeps indefinitely in fridge...Yes, made using milk too!
*Milk/Water- makes no difference in taste. But (PURPLE) roses made using milk, don't fade to blue.
________________________________________
**I add this only for roses - about 1 teas. per 1 1/2 cups icing...makes it crust harder for you to handle easily, but are soft inside - unlike rock hard royal icing flowers!)
By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail. You might try substituting regular marshmallow creme. Does not contain gum------only difference. But one reason I use this is to make my buttercream roses crust harder. I can handle them better. We sell this in smaller quantities in our cake supply shop. Other reasons to use it: Makes icing softer & more "whipped creamy" tasting. It IS optional. Takes out a little of the sweet taste too.
NOTE: I have decided I don't care for the Cream Whip Icing Base in my icing (EXCEPT FOR MAKING FLOWERS). I think it made my icing crust too much and it had those little 'spider' cracks.
***Hand-held mixer: Don't add all the powder sugar so you won't burn up the mixer. When icing is nice & fluffy, THEN add the rest of the powder sugar...or enough to get it to spreadable consistency. If mixer gets hot (SET A TIMER!), turn it off for 20 minutes to cool it down or its ruined!
Chocolate Icing: Add Hershey's Cocoa (NO SUB!) until the buttercream icing becomes the nice rich chocolate color you want. If you want strong chocolate taste, you must add more cocoa.
Butter: Of course icing made with butter tastes better. But it melts just setting out, so think what it does in the bag in your warm hands! Of course, you can substitute butter for Crisco (SAME AMOUNTS or sub. half the Crisco, making it half Crisco & half butter. When butter icing is requested, I do it & just caution my customers that the decorations won't be as perfect. Usually they don't mind.
***Creme Whip Icing Base - we use as a stabilizer, helps prevent sagging, makes buttercream roses stiff! Weight may vary - price will be reflected. Ingredients: corn syrup, sugar, tapioca starch, egg whites, artificial flavor, salt, tartaric acid, cellulose gum. * NOTE: Due to the air in this product some settling may occur. For this reason actual weight on containers may be adjusted.
Thanks for the tips people. I saw the recipe that Ladivacrj posted in a book I have. I was going to try that next. The marshmellow fluff sounds like it might work too. I can't use the imperial as the whey is a great factor. Tons of milk alergies in our family. I will give it a shot and see how it comes out. Now does anyone have any good choclate cake recipes that are dairy free?
My daughter has a milk allergy and I use the regular buttercream recipe that calls for 1/2 crisco and 1/2 butter.
For the butter I substitute Fleishmann's unsalted sticks (they are parve and contain no dairy - it's the one with the GREEN label. Read the labels carefully because it's the only Fleishmann's variety that does not contain milk - all of the other Fleishmann's have dairy in them). I add a little butter flavoring (Wilton's doesn't have dairy, I called them) with the vanilla extract and substitute water for the milk (or sometimes I will use 1/2 water and 1/2 soy milk). You may need to use a tiny bit less water than when you make this recipe with butter. Use a little less water to start out and then and adjust accordingly. Anyway, it comes out good and doesn't have the greasy feel and taste of the all crisco recipe. The non-allergic people who have eaten cakes with this icing say it tests like "regular" icing.
As for the chocolate cake recipe, I'm still using up my Duncan Hines mixes I bought BEFORE they added dairy to their recipe! Don't know what I'll do after they run out!
When I do Dairy-Free and Wheat -Free cakes I use Becel margarine which is lactose free and I use water instead of milk for my icing.I buy Wheat free cake mixes from the whole food store.
Has no one heard of soy milk??? I use vanilla flavored soy milk from 8th Continent. Not only is it a great substitue, but it really tastes better!! Not only for BC, but for the cake itself! And this puts an end to not being able to have chocolate cake too!! Cocoa has 0% milk, and if you are using soy...Eureka!! I don't have to use vanilla extract either, only almond, because I use vanilla milk. Not to mention it's lower in calories and carbs....without comprimising flavor or texture.
Say no to the crazy stuff and say yes to 8th Continent!!
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