Dairy-free Buttercream made with Soy Milk?
I'm looking for a way to make dairy-free buttercream. I know you can use all-shortening and water instead of butter and milk, but that frosting usually does not taste very good to me. I usually do half-and-half butter and shortening and whole milk.
My question is, have any of you tried using soy milk or rice milk instead of regular milk? Does is separate? Does anyone have any other suggestions?
Thanks!
Replies to This Discussion
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Permalink Reply by Deah on
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Eileen, when you use water instead of milk do you add flavoring? I usually add vanilla and butter at a minimum. Almond extract is good in it too.
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Permalink Reply by Dena Bryngelson on
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You can use Soy milk in Buttercream and if you use the Vanilla Soy...it is wonderful...has a good flavor. I make this for a few customers that I have that are Vegan...so eggless cake with dairy free icing. If you use a high ratio shortening instead of Crisco you will have a much creamier and better tasting result. I like Penguin brand high ratio because I like the flavor of the shortening...it even smells nice....no greasy smell or taste to it. For the butter flavor there is a "cultured butter" flavoring emulsion that is very nice...I even knead that with popcorn salt into Wilton brand fondant and it makes it taste like the buttered popcorn flavored Jelly Belly beans! If you add vanilla soy milk, a little vegetable gum (Agar agar or the like), vegi oil, Small amount of soft tofu and a little baking soda to a dairy free cake instead of eggs water and oil like the mix says to add you have a really nice vegan cake too! Use Chocolate soy milk with chocolate cake. The soy adds the extra protein needed to help bond the flour in the mix and helps to make it really moist. I never use soy in my regular cakes but I use it to say that from my experience it works very well. You may want to refrigerate any leftovers because at room temperature for very long the soy taste gets a little stronger. I don't think Vegans notice that as much as I would though...because they eat a lot of soy! Best of luck
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Permalink Reply by Eileen S on
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Deah - I do add clear vanilla and butter flavoring; almond if it will match my cake flavor (spice cake usually).
Thanks so much, Dena! I think I'll try a test batch of vanilla soy buttercream to see how it tastes. :)
Can I say again how much I LOVE this site!!
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That sounds really good...thanks for sharing the recipe! I didn't even know they made soy margarine
Sherry Qualls said:Makes 2 1/2 cups
Prep Time: 10 minutes
Ingredients:
* 1 cup dairy-free soy margarine (such as Willow Run)
* 4 cups confectioners’ sugar
* 1 t. vanilla extract
* 2 T. plain unsweetened almond milk or soymilk
* 1 T. plain soy yogurt
Preparation:
1. In a large mixing bowl using an electric hand mixer, cream the soy margarine until fluffy, about 2 minutes. Add the confectioners sugar gradually, beating at a low speed until combined. Turn up the speed to high, add the remaining ingredients, and beat until the mixture is smooth and creamy. Chill slightly before using to frost dairy-free cakes and cupcakes.
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