Non-egg based Buttercream Options
I am very happy I will be having my home kitchen Board of Health Certified at the end of the month. One of the stipulations of a "Residential Kitchen", at least in my town, is my buttercream cannot be egg based. The only other recipe for buttercream I seem to find is the Wilton recipe or very similar versions. I've never really used the Wilton recipe, other than when I took the classes. Is it a suitable buttercream for filling my cakes? I really like my merengue based buttercream and wish I could continue using it. So, any other options anyone can offer would be greatly appreciated. Thanks.
Replies to This Discussion
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Permalink Reply by Goreti on
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You could try making it using meringue powder. I have never tried it but there is some information on here: http://veenaartofcakes.blogspot.com/2011/11/meringue-buttercream-wi...
Other options would be ganache. I don't care for the Wilton recipe. I find it too sweet but some people love it. Good luck.
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Permalink Reply by Kentastic Cakes on
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Thanks for the link!! It is actually really helpful. I'm going to try the recipe next week with one of my cakes. I'll let you know how it turns out. Thanks again.
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Permalink Reply by Katy Nott on
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Ken I don't know if you will like what I use, but here goes. It's very popular with my consumers and is really quick and easy to make. I think it may be what others call American Buttercream and it may be the one that is too sweet for some tastes.
Basically I use just under double the amount of icing sugar to butter. For example -
500g salted (or unsalted) butter
about 750-800g icing sugar
1 or 2 tablespoons milk
Beat the butter till it's soft, add your icing sugar and milk, then beat and beat until it's almost mousse like.
Add any flavourings you like - vanilla for plain cakes. Or some of my favourites are
approx 50-60g cocoa powder dissolved in boiling water till it forms a thick, but runny paste - beat it in
half a jar of lemon curd - beat it in
1 sachet Nescafe instant unsweetened latte or cappuchino mix dissolved in enough boiling water to make a paste (this is seriously yummy coffee flavoured butter icing.
I have only used merignue based icing once and didn't really care for it that much - difference in tastes from country to country, I suppose!
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Permalink Reply by suziq auzzi on
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Meringue powder is still egg-based ...
Whipped Frosting
30g flour
pinch of salt
240ml milk
250g butter, room temperature
200g sugar
1 tsp vanilla
In a medium heavy-bottomed saucepan, whisk the flour with the salt.
Add the milk slowly, whisking well, so there are no lumps.
Coook over medium heat, whisking until it is a thick paste.
Scrape into a bowl, and cover with plastic - pressed down to touch the surface so it does not form a skin while cooling.
Once room temperature, you are ready to go.
With electric mixer fitted with the paddle attachment, cream the butter with the sugar.
Once dissolved, add the cooled flour mixture by the heaped tablespoon.
Add the vanilla as you go.
Once incorporated, increase the speed to beat until fluffy.This is a soft icing: refrigeration will firm up the icing, but once at room temperature, it will soften.
Strategies:
1. increase the butter by 30-60g
2. use part shortening [regular or hi-ratio], but only part
3. add a dash of icing sugar - 30-60g
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Permalink Reply by June Kowalczyk on
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Hey Kentastic
I use "Cooked Flour Frosting/Icing" great alternative to SMBC. But I had some problems sometimes with grainy sugar crystals in my icing.....so I went on a search. Found this recipe on a blog....it's fantastic. It's similar to above, but directions are slightly different. I use all butter, but in this recipe she has also used 50/50...... shortening & butter, with good results. Hope this link helps.
Even Better (!) Cooked Flour Frosting (with flavor variations) |
leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/
May 22, 2013 - Earlier this year, I posted my Cooked Flour Frosting recipe and it's become one of my most popular posts, to date. In fact, it's #1 when you ...
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Hey you guys! If you are somewhat allergic to egg whites, you can use condensed milk . Just mix the powdered sugar, condensed milk and your favorite essence and voila! You have nice icing for your cakes and cookies. If you like it runny, just add a drop or two hot water and mix well. Happy baking!!
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Permalink Reply by art deco cakes by galidink on
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yes it works well with meringue , thats what i use, 2 teas, of meringue , plus 2 tabls of water = i egg white !
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