Recipe: 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.
|Me and Rebecca Vigil laughing in between takes for our buttercream video |
Here’s the recipe on the box of Domino Confectioner’s Sugar with my substitutions.
Dairy-Free Buttercream Frosting
Adapted from Domino's Sugar
3 3/4 cups - (1 lb. box) Domino® Confectioners Sugar
1/2 cup - Spectrum Organic Palm Shortening
3 to 4 tablespoons – Rice Milk
1 teaspoon - Tahitian Vanilla by Nielsen Massey
Let the butter sit out and soften on your counter for 30 minutes. Once softened, whip until it's lighter in color. Add in vanilla and whip for 30 seconds. Then add in one cup of sugar and whip. Alternate rice milk, sugar until all incorporated and the frosting is the desired consistency. Go ahead, take a few tastes.
Also watch this funny video we made about this recipe!