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Vegan Fluffy Buttercream Frosting

I guess not using the milk is the way to go. That would make sense given that the milk would make it a more 'thin' consistency. I'll definitely try it that way, next time, if I don't have the shortening on hand.

Feb 23, 2010
curlylox in Recipes

Vegan Fluffy Buttercream Frosting

I, too, am not a vegan, however I have 2 daughters that have dairy sensitivities. After baking some chocolate cupcakes from the Babycakes NYC cookbook, but not fancying the `soy infested` icing recipe, I was on the hunt for a good, simple buttercream icing recipe. After googling `dairy-free buttercream frosting`, I stumbled upon this recipe and decided to attempt it. I must admit, I didn`t have the shortening on hand, so I went with 1 cup of earth balance margarine only. After mixing it, I stuck it in the freezer for approx. 45 minutes so that it would stiffen a little and then filled up my icing bag and `iced` away! After a minute or so, the icing started melting so I added some melted coconut oil to the icing to stiffen it up some more. (Coconut oil solidifies when it comes into contact with cold). The coconut also added a little extra flavour, too! I absolutely loved this recipe and will definitely attempt it again with the shortening, as I understand the shortening is what keeps it `stiff`. I`ll admit, it is a bit sweet, but I love sweet so I had no issues with it. I think if you decreased the amount of sugar or ensure you add plain rice milk, soymilk (or whatever milk you choose to use) then it would be less sweet. That`s just my guess though. Great simple recipe!!

Feb 21, 2010
curlylox in Recipes