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CAKE/ICING FOR THE LACTOSE INTOLERANT?

post #1 of 36
7/2/06 at 9:41am
Thread Starter 
Im making a cake...and one of the receivers is lactose intolerant. Any substitutions or recipes I could use so that this person can enjoy a great tasting cake too??
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post #2 of 36
7/2/06 at 10:10am
Here is one that was posted in the recipes folder.
http://www.cakecentral.com/cake_recipe-952-0-Crazy-Cake.html
My grandma used to make when I was growing up and it tastes so good.

Tracie
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post #3 of 36
7/2/06 at 10:16am
Don't forget to make some yummy buttercream icing with water instead of milk! icon_biggrin.gif
Danielle with a fuzzy love.
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post #4 of 36
7/2/06 at 11:10am
My daughter is lactose intolerant and I make cakes for her all the time. Instead of regular milk I use the lactaid milk. It's a little more expensive but it tastes the same, even in icing.
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post #5 of 36
7/2/06 at 11:14am
Or some other milks to use; Soy, Rice, Almond
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post #6 of 36
7/2/06 at 11:21am
Have u ever tried soy milk?? We did when she first was diagnosed (and every other kind I could find) The Lactaid is the closest I fouind to regular milk. [u]Chocolate [/u]Silk isn't too bad but is different than milk and would probably only be good in chocolate cake/icing. These are only my opinions of what works for us. HTH
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post #7 of 36
7/2/06 at 11:25am
Quote:
Originally Posted by loves2bake

Have u ever tried soy milk?? We did when she first was diagnosed (and every other kind I could find) The Lactaid is the closest I fouind to regular milk. Chocolate Silk isn't too bad but is different than milk and would probably only be good in chocolate cake/icing. These are only my opinions of what works for us. HTH



Yep, i drink/use it dailey. icon_razz.gif Silk is the msot soybeaniest tasting soymilk ever IMO. There are better brands, West Soy makes great creamy soymilk that tastes great. I use it in recipes with no difference in taste. icon_smile.gif
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post #8 of 36
7/2/06 at 11:38am
Thread Starter 
Thanks SO much for all the help! Im really excited to make this cake that he will be able to enjoy since he is often left out due to the dairy. Im sure he is going to love it!! I think ill try the lactaid milk since its the closest to what I know, and since i dont make many cakes like this, im not too concerned about the cost..


Thanks again!!
icon_smile.gif Heather
"The best high is a SugarHigh!"
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post #9 of 36
7/2/06 at 11:39am
Thread Starter 
Thanks SO much for all the help! Im really excited to make this cake that he will be able to enjoy since he is often left out due to the dairy. Im sure he is going to love it!! I think ill try the lactaid milk since its the closest to what I know, and since i dont make many cakes like this, im not too concerned about the cost..

Also...isnt butter dairy too?? So then, what do I do for frosting?

Thanks again!!
icon_smile.gif Heather
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post #10 of 36
7/2/06 at 11:50am
Yep, butters dairy Lol. Just use an all crisco recipe and corn syrup or water as the thinner. icon_smile.gif
Danielle with a fuzzy love.
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post #11 of 36
7/2/06 at 11:51am
Use the Wilton all crisco recipe for the frosting. I can't have any dairy products including the ones with the lactose removed, so that is what I use if I am going to be eating the cake.
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post #12 of 36
7/2/06 at 11:53am
For the frosting you can use the Class buttercream icing of wiltons It is all crisco instead of 1/2 crisco 1/2 butter.

Buttercream Icing-Wilton

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk** (or water)
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake


HTH

Leily
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post #13 of 36
7/2/06 at 11:55am
If they can;t have eggs you can find substitutiosn all over( i jsut do 1 tablespoon of oil alot of the times). There's also a vegan egg replacer called Ener-g egg replacer. If you can find that that works great to. Also if you need a vegan(milk free/ egg free)cake mix to use i can get you the flavors of ducane heines that is milk and egg free. Most of the cake mixes already have milk in the mix.
Danielle with a fuzzy love.
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Danielle with a fuzzy love.
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post #14 of 36
7/2/06 at 11:56am
Thread Starter 
What about butter flavoring??

and....what about the bettercream non-dairy icing that you can get from Gordons? Is that ok?

THanks for the help!
"The best high is a SugarHigh!"
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"The best high is a SugarHigh!"
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post #15 of 36
7/2/06 at 12:01pm
Quote:
Originally Posted by PieceOfCake61804

What about butter flavoring??

and....what about the bettercream non-dairy icing that you can get from Gordons? Is that ok?

THanks for the help!



I'd say no about the butter flavoring. I'd have to see the ingredients to really be sure it doesn't have milk ,but i bet it does.

As for the non-dary icing let me see the ingediants and i can tell you. But let me warn you just because they say dairy-free doesn't always mean dairy free(weird i know ,but it happens).
Danielle with a fuzzy love.
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