Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, MFA, MSW, LMSW, Psychotherapist; Specialist in Food Allergy Management, Speaking At Mylan Specialty / EpiPen Event (© Noel Malcolm 2013)

Thursday, May 02, 2013

Dairy-Free ButterCream Frosting: Recipe

Buttercream recipe from Domino Confectioner’s Sugar

In the last few years I’ve used baking mixes by the King Arthur’s Gluten-Free line to finish off a dinner party. Made in a dedicated, top eight allergen free facility the King Arthur Gluten-Free mixes are delish and my guests never know the difference. (NB: you have to add eggs to many of the mixes; however, there are instruction on substitutions on the King Arthur site).

And I’m lactose intolerant, not dairy allergic - here's a link about the differences. However, when I have dinner parties, very often I have guests who are: dairy allergic, dairy intolerant, soy allergic, soy intolerant, gluten intolerant, wheat allergic and/or kosher which means no dairy with meat - or any combination therein. So ensure that everyone can join the party, I make dairy-free buttercream to top those delicious King Arthur’s Gluten-Free cake, cupcakes or create frosting filled chipwiches.

King Arthur’s Gluten-Free chocolate cupcakes

I first was introduced to this dairy-free buttercream concept by dairy-allergic Heidi of Brooklyn Allergy Mom blog. After I saw her make her version, I realized it was very close to the Domino’s recipe on the box with two substitutions, rice milk and organic palm shortening.

After you make substitutions to fit your needs, the most vital ingredient is the vanilla, especially as the sugar, rice milk and palm shortening are relatively flavorless. You want, need, to get the best vanilla you can. I used Tahitian Vanilla sent to me by Nielsen Massey. Here’s more about vanilla and Nielsen Massey and their allergen statement. And here’s a post about choosing vanilla from Huffington Post

There's the Tahitian Vanilla on the right in the cream & aqua bottle

Here’s the recipe on the box of Domino Confectioner’s Sugar with my substitutions in parentheses:


Dairy-Free Buttercream Frosting

Adapted from Domino's Sugar

3 3/4 cups - (1 lb. box) Domino® Confectioners Sugar
1/2 cup - butter softened (Spectrum Organic Palm Shortening)
3 to 4 tablespoons – milk (Rice Milk)
1 teaspoon - vanilla extract (Tahitian Vanilla by Nielsen Massey)



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