Buttercream Dairy & Soy Free
https://www.cakecentral.com/forum/t/823417/dairy-and-soy-free-frosting
Ingredients
- 1/2 cup coconut oil, softened(room temperature
- 1/2 cup dairy-free, soy- free butter substitute like Earth Balance
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
- 2-4:tablespoons dairy-free milk like coconut milk
Preparation
Step 1
Using stand mixer fitted with paddle attachment, on a low speed, beat together coconut oil and butter substitute. Add vanilla and mix. Add powdered sugar, 1 cup at a time mixing on medium until well incorporated. Add 2 tablespoons of milk substitute, adding more until desired consistency.
Store icing in air tight container in fridge up until one week or freezer for one month.
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Dairy and Soy-free Lemon "Cream Cheese" Icing
2 tablespoons dairy-free/soy-free butter substitute like Earth Balance, softened
Zest and juice from a lemon
1/2 teaspoon pure vanilla extract
8 ounces of dairy-free cream cheese substitute like Daiya brand, softened
3 cups powdered sugar
In the bowl of a stand mixer, using paddle attachment on low, mix together all ingredients except powdered sugar until well mixed. Add powdered sugar, one cup at a time until well incorporated and creamy.
This icing should be refrigerated.
Recipes are both taken from
Www.glutenfreegigi.com
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Even Better (!) Cooked Flour Frosting (with flavor variations & Vegan ...
leelabeanbakes.com/blog/
Shortening does not contain soy of any kind. So you can use it. A great icing is cooked flour icing. I make it all the time. I substitute almond milk for dairy, shortening for butter. I add a cup of confectioners sugar and a tablespoon of meringue powder. That's my preference because it pipes nicer and crusts beautifully.