I have a birthday cake to make for a little girl that is allergic to most soy and all dairy products. Her mother has requested a buttercream frosting if possible, not fondont. I have a classic buttercream recipe i got from the book The Cake Bible, but i was wondering if anyone has tried using smart balance instead of real butter in a buttercream before? I tried it with a different recipe and it seperated and got all funky. All the other recipes i have found are gluey and tasteless. any ideas???? thanks so much!

Try looking for Vegan Recipes, that will at least take out all the dairy. And, you could try using rice or almond milk for the liquid instead of soy milk. I use Crisco in buttercream because my daughter cannot have dairy. I haven't tried the vegan "butter" yet. Good luck, HTH

Try looking for Vegan Recipes, that will at least take out all the dairy. And, you could try using rice or almond milk for the liquid instead of soy milk. I use Crisco in buttercream because my daughter cannot have dairy. I haven't tried the vegan "butter" yet. Good luck, HTH

Try looking for Vegan Recipes, that will at least take out all the dairy. And, you could try using rice or almond milk for the liquid instead of soy milk. I use Crisco in buttercream because my daughter cannot have dairy. I haven't tried the vegan "butter" yet. Good luck, HTH