I Need Any Icing That Doesn't Contain Any Milk Products!!
Baking By unexperienced Updated 24 Aug 2010 , 7:44am by JanH
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!!
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.
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.
What do you replace the butter with to make the icing non-dairy?
Shortening.
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!
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
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.
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.
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.
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.
I love almond milk too and wondered if I could use it to bake. Thanks!
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.
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!
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.
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.
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!
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...
Couldn't you use a vegan butter substitute, in the UK we have one called Pure! http://www.puredairyfree.co.uk/
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!! 
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!
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.
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 
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