![]() ![]() It also works really well on sugar cookies and pumpkin cookies. This recipe will frost two 8-inch cakes, a 9x13 sheet cake, or 24 cupcakes. If you want chocolate frosting, reduce the amount of powdered sugar by ¾ cup and replace it with cocoa powder. You can always add more at the end if it's too thick.įinally, you mix in the remaining powdered sugar, sifting as you did before. If you want an even stiffer frosting for a cupcake, you can reduce the amount of milk. In this recipe, I use ¼ cup of milk and this creates a good consistency for frosting cakes and cookies. Next, you add dairy free milk and the vanilla. Scrape the sides of the bowl and mix some more. It is a little big so I have to remove the beater from my mixer but it works!īegin mixing on low speed until the powdered sugar is mixed into the margarine. I don't own an actual sifter so I use my mesh strainer. Next, you sift in about half of the powdered sugar. I love using my Kitchenaid stand mixer for this job! The margarine needs to be whipped so it is smooth and without lumps. Patience is key here! If you have a "soften butter" setting on your microwave, that might work fine. Whenever I try to soften in the microwave, it inevitably melts rather than softens which will make this frosting runny. It works best to let the margarine soften at room temperature for a while. Just make sure it is safe for you! How to make itįirst, you start with softened dairy free margarine. I tend to use soy milk but have also made this rice milk which works really well, too. You can use any milk substitute that you like. ![]() I like to use Earth Balance buttery spread which comes in both dairy free and dairy free/soy free varieties. To make buttercream frosting dairy free, you'll need to make two swaps in a traditional recipe: Just because you can't have dairy doesn't mean you can't have frosting just like buttercream. But they're even better spread with buttery, sweet frosting! ![]() Plus, it is really easy to make and spreads easily on cakes, cookies, and bars!Ĭookies, bars, cake, and other desserts are good. Special Diet Notes: Dairy-Free Buttercream Frostingīy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.This dairy free frosting is like traditional buttercream frosting but without the top 8 allergens. This helps to prevent turning your dairy-free buttercream frosting into a runny icing! In a medium bowl, whisk together flour, baking powder and salt. Or, you can use the Bakeable Butter Recipe in my cookbook, Go Dairy Free 2nd Edition.įor a firmer, decorator’s frosting, cutting in some shortening (your choice of type), helps too stabilize the mixture without overwhelming the flavor.Īnd because dairy-free “butter” can be soften more quickly than dairy butter, it’s important to add the liquid near the end of whipping, and only as needed. For the cupcakes: Preheat oven to 350F and line a 24-cup muffin pan with cupcake liners. The buttery sticks are usually sold next to the buttery spreads, and are made by a few companies. We prefer to use buttery sticks in this dairy-free buttercream frosting recipe rather than buttery spread, as it tends to be firmer. In this case, the “butter” is key, so be sure to pick one with a flavor that you really like. It’s easy to forget that quality really matters in a recipe with so few ingredients. ![]() It includes very simple ingredients and I have some guidance to ensure delicious results. Sometimes, it’s hard to find that perfect frosting, but this recipe is it. The recipe is from my book, Go Dairy Free: The Guide and Cookbook, and it’s perfect for topping or filling so many types of desserts.ĭairy-Free Buttercream Frosting for the Icing on the Vegan Cake This dairy-free buttercream frosting is just like traditional buttercream, but with a couple simple swaps. Yesterday we were talking about frosting on pie pops, and I wanted to make sure you have a deliciously versatile option. ![]()
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