Dairy Free Buttercream Frosting Food
DAIRY FREE BUTTERCREAM FROSTING
This is a simple frosting that works well on cake , cookies and bars and is free of the top 8 allergens.
Provided by Kristi Winkels
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat the margarine until it is smooth and creamy. Gradually add 2 cups of the powdered sugar, scraping the sides of the bowl periodically. Add the milk and vanilla and beat well.
- Gradually add the remaining powdered sugar. Add a small amount of additional milk if needed to get to the right spreading consistency. This will frost 24 cupcakes or two 8 inch layers.
- Variation: to make chocolate frosting, reduce the powdered sugar to 4 1/4 cups and add 3/4 cup unsweetened cocoa powder.
Nutrition Facts : Calories 150 kcal, ServingSize 1 serving
PEPPERMINT FROSTING - DAIRY FREE
Make and share this Peppermint Frosting - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, blend on high egg whites, cream of tartar, and salt until soft peaks form.
- Gradually beat in sugar until glossy.
- Gradually beat in corn syrup and vanilla.
- Add peppermint extract and blend well.
- Beat until stiff peaks form (about 6 minutes).
- Blend in green food colouring.
Nutrition Facts : Calories 971.7, Fat 0.6, Sodium 851, Carbohydrate 248.1, Sugar 119.6, Protein 7.2
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- Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy - about 1 minute. Then add vanilla and mix once more to combine.
- Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
- If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).
- Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.
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5/5 (4)Calories 164 per servingCategory Dessert
- Place the vegan buttery spread in a mixing bowl and mix on medium speed until fluffy. Add the vanilla extract.
- Sift the powdered sugar in a little at a time, alternating with drizzling in a little bit of the non-dairy milk. Continue to do this until all the sugar is incorporated and the frosting is a smooth, creamy, consistency.
- If the frosting gets too thick, add a little more non-dairy milk. If it gets too runny, add more powdered sugar.
- Spread the frosting on your cake or cupcakes with an offset spatula, or pipe it on using a decorating bag and an icing tip.
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