Expertise Needed: Non Dairy Buttercream
Decorating By New2CakeIndus Updated 28 Dec 2016 , 1:09am by jchuck
looking for some advice for making non-dairy buttercream (due to dairy allergy clients): I typically use 4 sticks of non-dairy margarine, 1 cup vegetable shortening, salt, vanilla extract, confectioner's sugar, & soymilk.
I find that the "buttercream" is always hard to get perfectly smooth, it forms "cracks" and when I try to smooth it out, it creates ridges.
Any recommendations / advice on how to "fix" this would be greatly appreciated.
Thanks in advance.
Another option is to use an all shortening based "buttercream." If you can use it or get it in your area, high-ratio shortening or Sweetex is best but Crisco will work. Just make it like you would your normal buttercream except using all shortening. Occasionally we will add more liquid (we use almond milk) depending on the final consistency. This is how we make all our vegan or dairy free frostings.
I occasionally make vegan icing. I use the cooked flour icing recipe replacing cows milk with almond milk. I personally add a cup or two of icing sugar and a tablespoon of meringue powder to the recipe. Helps the icing firm and crust. Instead of butter I use all shortening, and it still it tastes great. I call it the poor man's smbc..
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