The frosting will hold in the liquid where it should be and therefore can be squeezed and shaped for decorating. You can add tons of sugar for stiffness and then smooth things out with a little dairy free milk or water. The reason I say this is with the protein, you’ll have the emulsion problem fixed. I can’t say for sure since I haven’t used it, but I suspect those spreads would make a “better” dairy free buttercream. Ever wonder why the protein was there? To mimic dairy butter. Other dairy free spreads out there contain Soy oil and Soy Protein. You can mixed it all you want but as soon as you stop, the oil and water will separate again. Palm shortening is pure fat and contains 0% water, 0% protein. In other words, oil and water will not separate when mixed.ĭairy free frosting problems can* occur since practically every written recipe out there calls for ‘butter’, sugar and milk-or essentially water to smooth things out. ![]() The problem you can encounter with dairy free icing can be contributed to Emulsion problems.ĮMULSION- the ability to bind fat molecules with water and other liquids. (I use organic palm shortening since it is the only dairy free AND soy free spread I can easily find.) Or maybe it’s more complicated that it appeared. So what gives? Am I that bad at making frosting? Maybe. ![]() But from my experience, it would not pipe a lovely design. Even some dairy free recipes were written the same. I tried many different dairy based buttercreams only to find the frosting was loose and sloppy even though the recipe called for tons of sugar. You can fail at making frosting… but only in the sense that it won’t perform tricks you want it to do.įor example, those beautifully decorated cupcakes I’ve seen from The Recipe Rebel and even dairy free butter frosting from The Pretty Bee . Part of the reason this post was delayed was due to near frosting fails. And I find making tons and freezing helps. A dairy free buttercream frosting is the backbone for any good cake or cupcake. This super easy dairy free vanilla buttercream will easily become your go-to recipe for desserts! 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.Everyone needs an easy Dairy Free Buttercream Frosting (vegan) for decorating cupcakes, birthdays and special occasion cakes. This helps to prevent turning your dairy-free buttercream frosting into a runny icing! 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. 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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