Need Help/ideas For Frosting...lactose Intolerant!
Decorating By Sandi4tpc Updated 10 Sep 2007 , 4:24pm by plbennett_8
I'm making a cake for a coworker and he's missed others I've brought in and I told him that I'd make sure the next one I bring would be when he's working but he's getting transferred out. 
Sooo, I am making him a carrot cake for Wednesday. I asked him if he wanted cream cheese frosting.... "No, I'm lactose intolerant." 
So, it seems that I can't do my usual buttercream either [decorator's buttercream...using butter and milk]. I need suggestions/help here, please!!!
My 5 year old is lactose intolerant. He can handle butter. I make buttercream with butter and lactose free milk. If you're worried about the butter, Smart Balance is lactose free - it didn't agree with Ethan though. Ask the coworker if he can eat butter - there are different degrees of lactose intolerance. Some people can tolerate more than others.
Yes, I would ask. There are things you can substitute like the poster said above....last resort there is always the regular ol' shortening bc! (I know it's not the greatest but, you can flavor it with orange extract which will compliment the carrot cake well)
I know it may sound weird but you can use lactose free milk if you have to use milk. And butter flavor(a little goes a long way.)
I don't use any milk in my BC. But I do use butter, I know it is made out of cream but I don't know about the lactose content. If you'd like the recipe you can PM me.
cCc
I'd ask about the butter too. If he can't tolerate it, you can do all shortening and add butter flavoring. I think there's even a cream cheese flavoring in those really concentrated oils.
Good Luck!
My DH is lactose intolerant and butter is out for him as well. You could use an all crisco/shortening icing using water instead of milk. Or I believe that those coffee creamers that are a hot topic here are lactose free as well... Just be sure to check the ingredients first.....
HTH
Jen
Can't you use margarine instead of butter? Margarine is made from vegetable oils not animal. I don't think it would change the consistency any. Also wondering if soymilk could replace regular milk? What does everyone think? If not, then just water would work in place of the milk.
As mentioned before, you can use the standard all crisco recipe and use water instead of milk. If it is the butter flavor that you desire, you can use the butter flavored crisco or add butter flavoring to the icing to get that taste.
If you can get ahold of lorann's oils, they make a cheescake flavored oil that you can add to the icing which will give you a sort of cream cheese flavor as well. 
As mentioned before, you can use the standard all crisco recipe and use water instead of milk. If it is the butter flavor that you desire, you can use the butter flavored crisco or add butter flavoring to the icing to get that taste.
If you can get ahold of lorann's oils, they make a cheescake flavored oil that you can add to the icing which will give you a sort of cream cheese flavor as well.
OMG! I was going to say all of those things right now! Just thinking of them.
The note on the Butter flavored crisco: might change the consistency of your bc. I am not sure where I've heard that though.
I don't know if the Butter flavor crisco will change the consistancy but it will change the color. You'll get a nice light yellow frosting.
Margarine How ever will give you the Yellower frosting and change the consistancy a little.
cCc
Wilton's pure white buttercream, made with meringue powder works really well. Add the butter flavoring, and use Lorann oil as mentioned for a cream cheese flavor.
You are so sweet to do this for your coworker.
Okay, so he can have butter [I asked]...so I'm going to use my decorator's buttercream and substitute the milk for coffee creamer. I picked up two different ones to try.
What do you think---Southern Butter Pecan or Parlines & Cream??? The recipe only uses about 4 oz of milk...
I usually would do cream cheese frosting with this cake and it has chopped walnuts in it.
I'd go with the butter pecan ...
Just thought I'd mention (not that it matters now) but I always use water and crisco shortening because I get really worried about the milk sitting out (and the fact my dad is lactose intolerant as well, so we don't have milk in the house.) I have spent a lot fo time "perfecting" my water/shortening icing and have only had one person (in six years) mention it was 'too much' (but she had very odd food issues.) Just saying that to let you know that it may take a bit more time to figure out a milk free icing you like but in the long run it helps for in situations like this or when you're doing an outside wedding in 100+ degrees!!
Thanks for the help.
I've made this recipe many times before and it's held up very well and given the amount of frosting it makes the milk is not a big part of it. I hvae made this before with coffee creamer [not this flavor or cake before]
I appreciate your concern..I may try it sometime with just water in place of the milk.
Pidge...
Care to share that recipe? I live in Louisiana, and the weather IS hot...chuckle...
Thanks!
Pat
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