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I need any icing that doesn't contain any milk products!!

post #1 of 38
Thread Starter 
I just had a customer reuest a cake with incing but it can't contain any dairty, the cake isn't a problem but the icing is my concern.. Any ideas!!
post #2 of 38
The Wilton Icing uses water, but I know many don't care for the taste. I love IndyDebi's BC which uses milk, but you could probably try it with water instead. Or, you might consider a non-dairy whipped topping, like Cool Whip.
post #3 of 38
My kids all have milk allergies, and I just sub water for the milk in my icing. It doesnt change the taste or texture at all.
post #4 of 38
There is small difference between water and milk. Most can't really tell unless they are told. I used to use milk, but now I use water, and no one said anything.
post #5 of 38
cool whip is actually dairy.
I only use water in my icings as all my products are non dairy. no one knows the difference.
post #6 of 38
My cake supply store sells a product called Bettercream that is dairy free. I don't really care for the taste, so you might want to ask for a sample.
post #7 of 38
For those of you that just use water, what do you replace the butter with to make the icing non-dairy? Most margarine contains at the very least whey powder and gives a nasty after taste.

I'm a newbie to cake decorating, but this is what I use on all my family cakes (son has a casein intolerance)

http://dairyfreecooking.about.com/od/sweetsaucesfrostings/r/buttercream.htm

I've tried it with our regular margarine (Fleishmans - doesn't have whey powder) and it was good, but still had the margarine taste. Now I use Earth Balance buttery flavoured spread, it's soy based.

It holds up ok under fondant, I don't think it crusts quite like regular bc though.
post #8 of 38
Quote:
Originally Posted by MyBabiesRock

What do you replace the butter with to make the icing non-dairy?



Shortening.
post #9 of 38
My frosting is very simple. 1 cup shortening, 1/2 cup water, 2 lbs ps, 1 tsp salt and 1 tsp vanilla. icon_smile.gif
post #10 of 38
My recipe is huge but you can cut it down

1 1/2 c earth balance
1 1/2 c crisco
3 tbsp vanilla
10 cups icing sugar
soy milk to thin

You can also add 1 1/2 c cocoa powder (in addition to the icing sugar) to make chocolate icing or pureed strawberries instead of milk, or lemon juice, or raspberry puree....It is a really good icing.

Most of our customers can't tell the difference if they don't know our products are dairy free.

Hope that helps!
post #11 of 38
Quote:
Originally Posted by WAdora66

My cake supply store sells a product called Bettercream that is dairy free. I don't really care for the taste, so you might want to ask for a sample.



Bettercreme says that it is dairy free - but it actually has milk products in it! Can be very misleading to the average consumer. But to those with allergies, those ingredients could make someone very sick or in the case of severe allergies can kill.

I made buttercream icing using Sugarshacks method with shortening (make sure it has no milk products - like Crisco - regular, not butter flavored), powdered sugar, vanilla and some soy milk or soy creamer. No one can tell that there isn't any real dairy in it.

Hope that helps!
Pam
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post #12 of 38
You can also make pound cake using Earth Balance margarine and Silk creamer - vanilla flavor. It makes a very good cake icon_smile.gif
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Pamela's Cakes & Confections is a home based business, inspected and approved by the North Carolina Department of Agriculture and Consumer Services Food and Drug Protection Division.
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post #13 of 38
Quote:
Originally Posted by WAdora66

My cake supply store sells a product called Bettercream that is dairy free. I don't really care for the taste, so you might want to ask for a sample.




Chefperl is correct. The Bettercream also contains milk and milk ingredients.

Why just the icing? If a person has an allergy it doesn't matter if it's cooked or not milk ingredients will bother them in cake too. Is this for a sensitivity or vegan choice? You also should double check if eggs are included in their idea of dairy free just so you are clear on what they want. Don't mess around with -oh a little won't hurt cause it can make people sick.

***And FYI for anyone reading... The entire Dairy free labeling from the FDA is a joke.

*** It's a lie- IT"S ALWAYS FALSE!!!! <----that's just for attention getting-I'm not yelling.

Those things are always made from milk ingredients like whey or milk proteins like lactose or lactylose or milk salts like sodium casienate.

Earth balance and hi-rat shorning works well to make a sugarshack syle butter cream. You can also use Rich's RichWhip (which is vegan and Parve Certified) it's a mock whip cream and it helps make things fluffy and less sweet. if I make an American BC I always add that in instead of the coffee creamer.

The coffee creamers that say none-dairy do in fact have milk ingredients in them also -so beware. Use a soy creamer or other vegan creamer.
¢¾Sarah
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¢¾Sarah
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post #14 of 38
Quote:
Originally Posted by sadsmile

Why just the icing? If a person has an allergy it doesn't matter if it's cooked or not milk ingredients will bother them in cake too.



I think the OP means they know how to make the cake dairy-free, but need advice on how to make the icing dairy-free.
post #15 of 38
When I made my icing for a vegan cake, i replaced the butter with crisco, and just added some butter extract. It was quite yummy.
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