Dairy free butter cream icing???

[pampam24]

Does anyone have a yummy recipe for a dairy free icing that is isn't sickly sweet?

Usually love suisse meringue butter cream icing as it's light, fluffy and not too sweet. Don't know if this would work with margarine. Interested if anyone knows of a good recipe similar to what I'm describing?

My son has a cows milk intolerance and hoping to make a dairy free cake for his birthday party (mainly adults!).

I make this for birthdays and it goes down a treat https://realfood.tesco.com/recipes/vegan-victoria-sponge.html

Maybe try using Flora Plant butter rather than margarine? It is the closest I have found to butter made from cow's milk. You don't get that margariney oily texture with it.

addictedtodates.com/vegan-swiss-meringue-buttercream/

https://www.elmlea.com/productoverview/double-plant

I use this to decorate cakes that ds3 will eat, who is on the milk ladder.

I’ve had success with flora plant based in buttercream icing, I read online somewhere that you shouldn’t over mix it as the consistency can go a bit thin.
the last dairy free cake I made had a chocolate ganache icing- dark chocolate and oatly double cream, delicious and not sickly sweet

I’ve not tried it yet, but trex is meant to be fab for butter replacement in icing (and as it’s white you get a really pure colour). If anyone tries it can you post here? :)

My son had cmpa and had a dairy free icing cake. I think they used some type of margarine. I'm not going to lie ...I don't think it tastes very good and it is a much less stiff than butter. So i wouldn't plan any fancy cake with a lot of layers and piping with this type of icing.

I think a sponge cake with Elmlea would work. Or a "naked" style cake which uses a lot less icing will be a better idea.

I had a cake made by a Baker and she used trex for the icing and then put fondant on top. It just about passes, but I don't think it's that great.

Nigella has a recipe for a vegan chocolate cake with vegan icing using coconut butter. It really is excellent and dairy free. I think its your best bet.

My son has a milk protein intolerance I just substitute the butter for flora(which is already milk free). We made cupcakes this week with 2 eggs, 110g SR flour, 110g caster sugar, 110g flora and A few drops of vanilla and they were lovely, light and moist. The flora also makes a nice buttercream when mixed with icing sugar. Hope this helps

I'm a fan of soft cheese icing for the tang, so I would probably do a half and half with the plant based Philadelphia and a dairy free spread.

Check out my website, Lucy's Friendly Foods (if I'm allowed to say that?) - all my recipes are dairy-free and there are lots of different icings. I've also got a cookbook, The Friendly Baker which is in all good bookshops or on Amazon.
With regard to using Trex you'd only want maybe 1/3rd of the fat to be from that, otherwise it'll be too greasy so it's best to combine with a dairy free margarine like pure or flora. The dairy free flora blocks work quite well too.

I use this recipe https://dilanandme.com/dairy-free-buttercream/ , it uses a mixture of trex and dairy free margarine.

A lot of the Betty Crocker pots of icing/frosting are dairy free.

As above - most of the Betty Crocker icings are dairy and egg free - I can make a vegan cake (DD allergies) but the shop bought icing makes it a lot tastier for little mouths I think!

I have been doing a lot of vegan baking recently and have found through trial and error that any vegan block of substitute butter will work. Spreads in tubs go liquid. I have used Tesco baking block and blocks of Stork (not the tub) as both are vegan.

It tastes even better if the icing is flavoured as it then disguises that it isn't made with butter. If you want plain butter cream just add some vanilla extract.

I use milk free spread, vanilla and icing sugar. I've never had any icing that's not sweet, dairy free or otherwise, kind of the point surely. Reduce quantity of icing as a proportion and reduce sugar in the cake to help, adding cocoa makes it less sweet too

When I make dairy-free buttercream I use a DF butter substitute such as sunflower Pure. I don't like Trex as I find it tastes chemical (it's excellent for pastry). I follow the traditional recipe of 1 x 'butter' to 2 x icing sugar, but, instead of beating in a little milk to emulsify it at the end, I beat in pure melted cocoa butter at room temperature. This transforms what would otherwise be a slightly soft, bland, oily buttercream. It becomes slightly firmer, non-oily and delicious.

I but the cocoa butter online. It takes pretty much every flavour really well. You can make a DF chocolate buttercream by using good-quality chocolate instead of pure cocoa butter.

I'm lazy so for my CMPA girl's first birthday cake I used a tub of Betty Crocker buttercream! It was dairy free 2 years ago anyway, would need to check it still is!

It isn't. I was going to use it on my recent vegan baking, but I couldn't.

That said there might be a vegan version, but I couldn't find any in our huge Tesco.