Okay ladies, I am beyond frustrated! I have tried six different frosting recipes and none of them seem to work. Here's the deal. I need a frosting that is dairy and egg free. I need it to be able to work with cake decoration (using frosting tips). I have tried substituting soy milk for regular milk in the powdered suger recipe, however, every time I do it, it turns out pastey. I've tried adding less milk a little more water, but then the frosting doesn't hold it's form from the frosting tips. So all my "cute" cakes are turning out to be horrible looking because the stupid frosting just melts into a blob. And when I say melt, it's not because my cake is hot. My cake sits for at least a half a day if not a whole day. Sorry this is long, but I'm so frustrated. I just want to make a nice cake and have it turn out! Thank you for any help or suggestions!
Duncan Hines buttercream frosting and one of their chocolate frostings (don't remember which) have no dairy. I do not know if they have eggs or not. Have you tried a thickener (like cornstarch) to help it hold its form? I don't know if that would work or not, but thought I would suggest it. Also, have you tried almond milk instead of soy? Good luck. I'm sorry you're so frustrated.
B.,
I have used Cherrybrook Kitchen cakes and frostings in the past. I really like the company's prepared frosting in a plastic jar, but it is expensive. Here is the website where you can take a look at the ingredients: http://www.cherrybrookkitchen.com/
These products can be found at Meijer in the gluten free section of the grocery department. They also have a dry mix which you can add any type of liquid "milk" to make the frosting. This might be a better solution if you are making a sheet cake and need a lot of frosting.
I have also learned a few tricks because my son has 7 food intolerances including eggs and dairy. First, the icing you have been making is not a frosting, it is designed to ooze. However, to turn it into a frosting you need some type of thickener to keep it in place. The two I prefer to use need to be heated to activate: cream of tartar and tapioca starch. If you would like to continue to use the confectioners icing recipe it should be heated on a stove with a 1/2 to 1 teaspoon of thickener. The frosting will thicken very quickly so add it near the end of the heating process.
Another recipe I have used in the past, but had to thicken, I found in my husband's grandmother's Joy of Cooking cookbook from the 1970's. I have it listed below:
Banana Icing
1/2 cup banana pulp
2 cups confectioners sugar
1/8 tsp salt
1 tsp lemon juice
1/2 tsp vanilla
Mash the banana in a large mixing bowl and set aside. Sift the sugar into the mixing bowl and stir into the pulp until smooth. Beat in the salt, lemon juice, and vanilla. Add more confectioner's sugar, if needed.
You will want to try this recipe a few days before to see if any adjustments need to be made. It will not be the pretty pure white we are accustomed to, but if you are adding food coloring it shouldn't matter.
I would also try adjusting this recipe by heating adding 1/4 cup water and 1/4 tsp cream of tartar. Then heating the mixture on the stove to activate the cream of tartar and thicken the icing.
Good luck and let us know how it goes!
-C..
My son just turned two- I used 1/2 c soy butter, 1/2 c shortening- mix well. Add 1 tsp vanilla, mix- add 4c powdered sugar a little at a time- then add 2 TBSP of soy milk. Mix very well- I left mine on for like 5 minutes. The frosting tasted almost the same, but was just a little "gritty". It did hold up well, it didn't slide off or anything. It will pipe out of a decorater bag, but I wouldn't use any tip smaller than a 2. I didn't need to, but you might want to put it in the fridge, just because of the humidity the last few days :) Good luck!!
B.,
This is my aunts recipe for decorators frosting:
1 cup crisco
1/3 cup milk
1/4 tsp salt
1 tsp white vanilla or almond extract
1 1/4 box powdered sugar
Mix together and use to decorate cakes with decorating tips and bag. Also works good on christmas cookies. Frosting gets stiff so the cookies don't stick together.
Could you possible substitute another liquid instead of the milk? Perhaps water, or even maybe a bit of juice or soda pop?
I have never used this recipe, but I thought I would throw it out there in case it could be of some use to you. Good Luck.
Check out this link http://www.fastq.com/~jbpratt/recipes/dairyfree/desserts/... There are several on here.
This sounds like a good one too, but it makes a lot... freeze what you dont' use for later.
6 cups powdered sugar
½ teaspoon salt
½ cup boiling hot water
2½ cups Spectrum Organic Shortening
¾ cup (1½ sticks) butter or margarine, slightly softened, cut
into 1-inch pieces
1 tablespoon pure vanilla extract
1. In the bowl of an electric mixer, combine powdered sugar and salt.
2. Using a whisk attachment, add boiling water and whip at low speed until smooth and cool, approximately 5 minutes.
3. Add shortening and margarine to the sugar mixture and whip at medium speed until smooth, approximately 3 minutes. Add vanilla. Increase speed to medium high and whip until light, fluffy and increased in volume, approximately 10 minutes. Frosting will fill most of a 5-quart mixing bowl.
B.,
This is my mom's recipe. Delicious and excellent for decorating:
1 1/2 cups Crisco
1/2 cup softened butter
Blend together on low speed with hand mixer, then add
1 tsp. vanilla
3 tbsp. water
Blend again, then add
1 lb. box confectioners sugar
Add half, then blend, add the rest and blend on high for 3-4 minutes until it's whipped and creamy.
I have never had to deal with food allergies, so I don't know if there is anything in here that would be a problem for you. There are no eggs and no milk, but is butter "dairy?"
Don't know if I've been helpful, but just wanted to put this out there because it's excellent frosting.
I was told all pillsbury frostings are dairy and egg free. Is this true? Please let me know if not because I was making it for my sons allergy in his class.
I always use earth balance spread instead of butter. My Mom tough me to mix butter and powdered sugar until it's frosting.
Here's a "buttercream" one that sounds great.
http://dairyfreecooking.about.com/od/sweetsaucesfrostings...
I just make mine up each time. Using things like tofu cream cheese, agave nectar instead of sugar. Sometimes melted dark chocolate, maple syrup, peanut butter and orange juice or coconut milk.
Good luck, A. H
B., Here is a recipe that uses no dairy and is great for decorating. I hope you enjoy and good luck. Any other questions please feel free and PM me.
Take Care,
S. S.
1/2 c. butter
1 c. shortening
1/2 tsp. salt
2 tsp. vanilla
2 lbs. powdered sugar
1/2 c. water
Cream first 4 ingredients until well blended (3 minutes) on medium speed. Add sugar and water; beat until well blended. Keeps indefinitely in refrigerator.
A friend of mine has 3 children with dairy allergies. She has found that one of the canned frostings does not have dairy in it...and she is very cautious and reads all the ingreadints. I can't remember which one it is but it is worth checking into. I know that she will buy the white and dye it to make train, and dino cakes!
Good luck!
I have the same problem. I tried Cherrybrook Farms. Its in a box and you can buy it from Kroger. They have different types as well as allergen free cake mix, cookies and brownies. Hope this helps...
I have a child with more allergies than just dairy and eggs. (We avoid all dairy and rotate eggs.) I use the recipe from the Wilton beginner class, except I use palm shortening instead of Crisco. No milk in that recipe, just water. I do use egg white powder and have been looking for a substitute for that, and the new Babycakes cookbook says to use coconut flour. So now I'm on a hunt for some coconut flour so I can ditch the egg white powder.
