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I need any icing that doesn't contain any milk products!! - Page 2

post #16 of 38
I have a recipe for a vegan chocolate cake and icing. I use Earth Balance margarine and Soy milk. Earth Balance is the BEST in my opinion! For a white frosting I do what everyone else says, just use shortening and water in the recipe.
post #17 of 38
Almond Milk is crazy good. I stay away from most dairy and that is awesome for my cereal and I use it in baking/cooking as well.
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
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When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
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post #18 of 38
I love almond milk too and wondered if I could use it to bake. Thanks!
post #19 of 38
Please don't use anything that has crisco or weg shortening in it. That stuff should be banned for consumption. Why don't you try a baked 7 minute merigue frosting.
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post #20 of 38
I made a cake for a friend the other day that has allergies to milk/milk products. After doing some research, I opted to use Wilton's recipe made with water.

Whatever you choose to do, just double check all of the labels (no milk, whey, and, oh shoot, I just forgot what the other mystery ingredient is that contains dairy as well...hmm, maybe someone else can chime in.) I was so paranoid, I think I read every label 10 times just to make sure!
post #21 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. 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.




FYI - My brother gets migraines from uncooked dairy. He's allergic to something that is neutralized in the cooking process. He's told me what it is but I can't remember.
post #22 of 38
deah wrote [/quote]FYI - My brother gets migraines from uncooked dairy. He's allergic to something that is neutralized in the cooking process. He's told me what it is but I can't remember.

Quote:
Quote:



I definately don't understand the science of it all, but for some people cooking certain allergins does "erase" the allergin. My kids are all allergic to eggs..the first time I feed my oldest eggs he ended up in the ER because he could not breath. However, if you bake eggs into something, the kids can have them. If you cook them on the stove top, boil them, etc...they are VERY allergic. I don't understand how it works, and it's different for each person. I am VERY paranoid cooking for people with allergies, other than my kids!
post #23 of 38
I was given a recipe when I first started doing cakes. I later found that it was similar to the Wilton Snow White buttercream. I use water. Everyone that tastes my cakes LOVES this icing.
"Variety is the Spice of Life"
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"Variety is the Spice of Life"
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post #24 of 38
I would also recommend the standard wilton buttercream recipe. You can also add to it about 1/2 tsp to a full tsp of the wilton butter flavoring (depending on your personal taste). It's clear so it won't affect the color and it helps offset that shortening flavor so it's closer to butter flavor.

Depending on your cake flavor, you could add different things to enhance the frosting. Lemon juice, rum extract, those flavor oils sold for making candies etc (I have a key lime one that is awesome in buttercream frosting on white cake). Lots of places to go if you choose...
post #25 of 38
I also use water and Wilton Butter flavoring. I always get "I want the same icing you made for So and So's cake, It's the best I've I ever tasted." Folks seem to like it a lot.
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WHEN THE DAY GETS YOU DOWN......ALWAYS REMEMBER, TEA AND CAKE MAKES LIFE SO MUCH BETTER.
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post #26 of 38
Couldn't you use a vegan butter substitute, in the UK we have one called Pure! http://www.puredairyfree.co.uk/
post #27 of 38
i just made a terrific choc vegan/dairy free icing and it was delicious!! i used all veg.shortening and vegan/dairy free margerine and vanillia soy milk and some ps. i added cocoa and it was fabulous. the vanillia soy milk added such a nice flavor and my dh couldn't even tell it was vegan/dairy free!! thumbs_up.gif
post #28 of 38
You can always substitute a non dairy creamer for your milk...gives almost the same taste of regular milk and is shelf stable. That's what I use and I REALLY like it!! HTH!
post #29 of 38
My daughter had a dairy allergy, thank God she grew out of it, but I always used Rice milk and Earth Balance and everybody loved the icing.
post #30 of 38
I always sub water for milk in my frostings. Here is another great (but sweet) crusting buttercream recipe:

1 cup shortening
3-4 Tablespoons water
1/2 tsp vanilla flavor
1/4 tsp butter flavor
1/4 tsp salt

Mix together until all incorporated. Add:

4 cups (1 lb) confectionary sugar

Mix well again, add more water if needed. It is great for decorating and I do not have any problems with melting like I do using butter. Hope this helps icon_smile.gif
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