Friday, September 9, 2016

Dairy Free "Buttercream" Icing

 Photo Credit, Sister Sara :)

As I shared in my post earlier this week, a recipe for Dairy Free, 100% Whole Wheat, Chocolate Cake, my youngest son has had some significant health issues that have impacted his eating, so until a few months ago, he was still on formula exclusively, without any safe foods.  For his 1st Birthday, we weren't able to have any kind of cake, I froze his formula into a popsicle shape, because that's all he could have.  So, now that he has a lot of safe foods, we were super excited (ecstatic may be a better word!) to make him his 1st Birthday Cake, for his 2nd Birthday.  I followed this recipe fairly closely, and was happy with the outcome.  The frosting tasted good, and the texture was similar to a buttercream.  I will note, I made the cakes the night before, let them cool, frosted them, and refrigerated them overnight.  I removed them from the fridge a couple of hours before serving, but the coconut oil base, meant that the frosting was a bit more solid than I would have preferred; next time I would take the cakes out of the refrigerator earlier, although no one complained about the icing :)

Dairy Free "Buttercream" Icing

1/2 cup coconut oil, at room temperature (liquid form)
1/2 cup Earth Balance, soy-free, dairy-free butter substitute, softened (in a square tub near the margarine, I purchase at Walmart)
2 teaspoons pure vanilla extract
4 cups powdered sugar (most mainstream brands have cornstarch, look at a health food type store if corn is an issue!)

In a mixer bowl, whip the coconut oil and butter substitute until smooth and creamy, with no lumps remaining.

Add the vanilla extract.

One cup at a time, blending after each addition, add the powdered sugar.

For best results, use immediately.  It may be store in the refrigerator, but will need to be brought to room temperature before icing.  Do not microwave!

Enjoy! Becca

No comments:

Post a Comment