Cake frosting ideas please

Posted on: Sun, 09/24/2006 - 5:24am
Darkmage's picture
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Joined: 10/01/2004 - 09:00

I've been trying to make my own frosting for birthday cakes and such since I don't like the taste of the store-bought cans. My son is allergic to dairy as well as PA, so I've been using Earth Balance sticks when I make frosting. But it ends up tasting rather oily.

Anybody have any luck making their own dairy-free frosing? What do you use?

Thanks!

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[i][b]Allergy Eliminator [/b][/i]

Posted on: Sun, 09/24/2006 - 5:26am
anonymous's picture
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Joined: 05/28/2009 - 16:42

I used to have a friend with MA kids. She made good cakes and frostings, but I don't think I got any of recipes except 1 (and I don't have exact measurements). She used safe chocolate and melted it with safe margerine. It was more like a glaze than a frosting, but it was yummy.

Posted on: Sun, 09/24/2006 - 6:32am
Momcat's picture
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Joined: 03/15/2005 - 09:00

Try Spectrum shortening. It's coconut oil shortening.
For a buttery flavor, try Willow Run Margarine, Mother's Margarine (cottonseed oil) or Earth Balance Buttery Spread (in a tub).
Cathy

Posted on: Sun, 09/24/2006 - 7:18am
McCobbre's picture
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Joined: 04/16/2005 - 09:00

Aren't Cherrybrook frostings dairy free? I think they're made with margarine. Pretty much they consist of powdered sugar that has a hint of vanilla in it. Sweet stuff, but I liked it.

Posted on: Sun, 09/24/2006 - 10:41am
PurpleCat's picture
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Joined: 01/28/2006 - 09:00

Hello!
I have lots of frosting experience.
First of all, either use a stick margarine (for a butter cream type of frosting), use 1/2 crisco and 1/2 stick margarine (lighter in taste and a lighter consistancy), 1/3 margarine and 2/3 crisco is my kids favorite (light like bakery frosting but not as sweet as all crisco), or use all crisco (very white frosting, whips up light like a bakery frosting, can be sweet - colors beautifully!)
For very white and light frosting use Crisco, 10X sugar, vanilla, and ice water (important that the water be very cold) and whip away!
I use plain silk when I want a "milk" type frosting. It also flavors well with different extracts.
Now for the fun part. Visit your liquior bottles. You will get flavor and liquid at the same time. Here I have to assume that what you have in your house, you know is safe for peanut/tree nut concerns.
Kahlua makes incredible frosting - hint - fabulous with chocolate cake. Oh now I'm hungry!!!!
Chambour makes a nice raspberry frosting but it needs to be colored. On it's own it is a weird grayed pink. I think extract is a better choice if you want an intense flavor.
Grand Manier or Cointreau make a nice orange - don't use a lot of these - add water or oj or your frosting will be strong!
All those yummy schnaps make fun flavors too - watch the intensity as you mix, you might want to add ice water for part of the liquid too.
Sometimes for a contrasting middle frosting, I will mix preserves or jam into a plain white frosting. You can also mix in fresh berries.
For a nutmeg frosting use 1/4 - 1/2 tsp of nutmeg and for liquid use apple juice or brandy.
For lemon us 1 tsp grated lemon rind, lemon extract and either water or orange juice.
I play, I taste [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img], I rarely measure. It all depends on how big my cake is and how many layers.
Use the basic recipe on the bag of sugar for a starting point for your ratio of shortening/sugar/liquid and work from there.
Last trick of mine - if your frosting is tasting too sweet - add a small amount of salt (1/8 tsp? - sorry - I really don't measure anymore!)
Have Fun!!!!

Posted on: Mon, 09/25/2006 - 5:37am
Darkmage's picture
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Joined: 10/01/2004 - 09:00

Thanks. I'll have to give the Crisco a go. I'd thought of that, but wasn't sure if it would work.
I've done the Cherrybrook frosting mix, but you use your own "butter", so it's no better than my homemade - oily.
I guess I could try the Earth Balance shortening sticks too... Looks like there will be a lot of cake testing comeing up. So much for the diet! lol
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[i][b]Allergy Eliminator [/b][/i]

Posted on: Mon, 09/25/2006 - 7:25am
Jana R's picture
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Joined: 02/09/1999 - 09:00

I use milk-free Nucoa for my frostings and I think it works great
I used this frosting recently and it got rave reviews:
[url="http://www.foodallergycookbook.com/recipes/choc_frost.htm"]http://www.foodallergycookbook.com/recipes/choc_frost.htm[/url]
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Jana
[url="http://www.seattlefoodallergy.org"]www.seattlefoodallergy.org[/url]

Posted on: Mon, 09/25/2006 - 12:08pm
Momcat's picture
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Joined: 03/15/2005 - 09:00

Be very careful with liqueur. We don't know the ingredients. Some liqueurs contain milk.
Cathy
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Mom to 7 yr old PA/TNA daughter and 3 1/2 yr old son who is allergic to eggs.

Posted on: Wed, 10/04/2006 - 5:43am
Darkmage's picture
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Joined: 10/01/2004 - 09:00

I had that cookbook, but didn't like any of the recipes I tried out of it, so I sold it. Once again, that recipe calls for dairy free margerine. I think that is the main problem in my frosting. The "fake butter" is making the frosting oily rather than yummy.
We decided to go with brownies for this birthday, so I have some time to practice with different frosting before I have to serve anyone outside the family!
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[i][b]Allergy Eliminator [/b][/i]

Posted on: Wed, 10/04/2006 - 2:31pm
tnmg's picture
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Joined: 10/04/2006 - 09:00

Quote:Originally posted by Darkmage:
[b]
Anybody have any luck making their own dairy-free frosing? What do you use?
Thanks!
[/b]
I have been using the following frosting recipe for 2 years and it is a monster hit with the entire family and the neighborhood kids. Hope this works for you.
I got the recipe from FAAN and it is Milk free, Egg free, Wheat free, Peanut free, and Nut free. Enjoy!
Vanilla Silk Frosting:
3 cups confectioners sugar
1/2 cup Willow Run Soybean Margarine (Shedd's brand) softened
3 tablespoons water
1 teaspoon vanilla extract
In a large bowl combine all ingredients and mix with a mixer until smooth. Put the bowl in the refrigerator for 15 minutes and then frost away. The frosting will be white in color but you can add safe food coloring to it if you want. The trick to this frosting is to use the soybean margarin
so it is not oily and to place it in the fridge so it will thicken up.

Posted on: Thu, 10/05/2006 - 1:27am
tando's picture
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Joined: 06/13/2003 - 09:00

I use the same Crisco recipe or sub soy/rice milk for the water. It helps to have the Crisco at room temperature.
Also, just a simple confectioner's sugar, water and vanilla mix will give you a nice glaze for cookies/cakes you want to have a smooth frosting look, rather than creamy.
T.

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