Dairy-Free Frosting/buttercream Thats Not Gross?
Decorating By Miriamrr Updated 12 Mar 2018 , 12:11am by Miriamrr
Hi!
I have ALOT of requests to make dairy free cakes and frosting. I make regular buttercream with all shortening but it's really greasy and heavy feeling. Does anyone have a great recipe that tastes great too? I'm not against using shortening, just would like it to be lighter/fluffier tasting.
While were on the dair-free topic, does anyone know how to make a dairy free whipped cream frosting?
Tried and true recipes please!!
Thank you CC family!!!
Hi,
In terms of a dairy free buttercream, I use all shortening as well but I whip the heck out of it.
Fro a dairy free buttercream I typically use something called Rich's Whipped Topping, its usually in the frozen section of most larger grocery stores depending on where you live. You just defrost it and then whip it as you would a regular whipped cream. You could also use coconut cream but you will taste some coconut.
Just a caution if you decide to go w/coconut cream you might want to mention it as some people (me!) are allergic to coconut :( I also make it w/all shortening and mix on low speed for at least 10 minutes for a smooth, creamy, not greasy icing. It could be the brand you are using.
Just remember, every one of us has different taste buds. What y ou deem greasy might not be to your customers. Have you had negitive feedback on your icing or is it just your opinion? :)
When I need to make dairy free icing I use two recipes. Cooked flour icing and use all shortening. I doctor the recipe by ad a couple of cups of icing sugar and some meringue powder. Helps icing pipe better and crust. I also add butter and a hint of lemon flavouring to counteract some of the greasiness. Icing is still light even with not using butter.
http://leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
And here is the 2nd. I use aquafaba, chickpea liquid. Sounds funny, but I’ve made this icing many times. As long as your customer isn’t allergic/intolerant to eggs, I add some meringue powder to help this icing crust. Takes flavourings well.
http://theblenderist.com/vegan-royal-icing-aquafaba-recipe/
@jchuck What do you use in place of the dairy in the CFF? I have been wondering about trying that lately. Thanks :-)
bubs1stbirthday
Thanks for pointing that out. I forgot to add that to my post. I use almond milk. Actually, I use almond milk even when I’m making the icing for my own personal consumption. I really, really love this icing. Turns out every time, and tastes so much like smbc without all the extra work.
Thanks for that Jchuck.
I must admit I prefer making SMBC personally I find the SMBC much easier but I do really like CFF. Structurally though I also find SMBC much more sound so I only use the CFF every now and again.
Does it set up pretty firm with the almond milk? I wonder if it would work well with coconut milk (from the UHT carton, not coconut cream from a can).
Thanks again, will give it a try.
Thank you all! @jchuck does it pipe well when substituting almond or soy milk? Like if I were to make a rosette cake, you think they would hold up?
@bakergurl92 when you use the Rich’s whip do you add anything to it or you just whip and add that straight up? Do you think I would be able to add fondant decorations to the Rich’s whip or they would melt right off?
thanks!!!
Rich's whip is a non dairy product. If you have a Smart N Final or Gordon's Food service around you can find it there. It is semi-frozen. Just spoon out what you think you will need and whip up that much. I've onlly seen it in gallon cartons. It takes just verylight ciolor. Fondangt shoud not melt but get soft
@Miriamrr I usually add some powdered sugar and vanilla extract. I've also used it to make chocolate mousse.I think the frosting would be too wet to use fondant decorations unless you stick them in using skewers or just before delivery/serving. I personally don't use fondant so I'm too sure.
Hi! Most of my baking is gluten free and vegan (talk about baking with one hand tied behind your back!) lol :) Also, most of my cakes are eaten by people who eat dairy all the time and are used that in their cakes. But, I always get A LOT of compliments on my buttercream! Over and over again I am told that it is the best buttercream they have ever tasted! My recipe consists of 1/2 Smart Balance sticks and 1/2 either organic or Crisco shortening and I only follow the Wilton buttercream recipe. It certainly isn't gross and is loved by all who taste it, so give it a try! HTH!
Thanks Jchuck!
Do you mind me asking what recipe you use so I know the ratio of icing sugar/standard recipe? Also do you think it needs the meringue powder? I don't have any so if it doesn't need it I will just leave it out.
Ta.
If your looking for the CFF recipe bubs1stbirthday it is posted further up in this thread, as are a few others. And, no, the recipe doesn’t need the addition of meringue powder. That was a personal preference. But I feel the addition of approx 2 cups of icing sugar I think does help the icing hold up much better. But you can be the judge of that.
I've been dairy-free for a year now due to my daughter's intolerance (MSPI). For your dairy-free clients, please do NOT use cooked flour frosting as written - it contains both butter and milk!! Same for SMBC - butter based!
I have made standard American buttercream using Smart Balance or Earth Balance along with almondmilk or coconutmilk; both EB and SB work well and taste great. I don't like all-shortening buttercreams but they do work (using hi-ratio shortening will help eliminate the greasiness). Vegan royal icing made with aquafaba is great for cookies, but I haven't used it for cakes.
A side note: Rich Whip is non-dairy but Rich's bettercreme is NOT - two different products. Just a heads up!
littlemrslarge I had stated in an earlier post that the cooked flour icing to be dairy free it had to be all shortening and a milk replacement like almond, rice, etc. I’ve even used gluten free flour to make this icing for a gluten/dairy intolerant friend. My fav vegan/dairy free/gluten free is still aquafaba (chickpea liquid).
http://theblenderist.com/vegan-royal-icing-aquafaba-recipe/
@littlemrslarge when you use EB or SB is the buttercream still pipeable? Will it hold up? I find that to be my biggest problem when I substitute with different things, it’s not good with piping. Would margarine work ( I would prefer EB but just wondering if margarine is also an option)thanks!
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