Frostings Archives | Kids with Food Allergies

Aquafaba Whipped Topping or Meringues

Kathy Przywara (Recipe Admin) — Fri, 03 Nov 2023 22:04:37 +0000

Traditional whipped topping is made with milk. But with the help of aquafaba, you can make a fluffy, delicate, milk-free, vegan whipped topping to use on pies, desserts and even hot chocolate! You can also use it to make egg-free meringue.

What is aquafaba? It’s the liquid from a can of garbanzo beans (chickpeas). It can also be used in various recipes in place of egg whites or whole eggs. So, next time you drain a can of chickpeas, save and freeze that magic liquid.

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Mock Royal Icing

Melanie Carver — Thu, 25 Aug 2022 05:26:04 +0000

Avg. rating 5 from 182 votes.

Recipe Information

Recipe Created By: Jddreyfus

Ingredients

2 tsp Lyle’s Golden Syrup®

1/2 tsp vanilla or almond extract

assorted food coloring (optional)

2 tsp rice milk

1 cup confectioners (powdered) sugar

Directions

In a small bowl, stir together confectioner’s sugar and milk until smooth. Beat in Lyle’s golden syrup and vanilla until icing is smooth and glossy. If icing is too thick, add more golden syrup.

Divide into separate bowls and add food colorings as desired. Dip cookies or paint them with a pastry brush.

This recipe dries smooth and shiny and works great for cookies. It wouldn’t work for making flowers or anything like that though.

You might have to add a little extra rice milk and syrup to get it to the right consistency for cookies.

Notes

Substitutions

Corn syrup can be used for golden syrup.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Dairy-Free Cream Cheese Frosting

Melanie Carver — Wed, 24 Aug 2022 15:43:36 +0000

Avg. rating 5 from 7 votes.

Recipe Information

Recipe Created By: Kathy Przywara

Ingredients

4 oz dairy-free margarine

4 oz dairy-free cream cheese alternative

2 cups powdered sugar

1 tsp vanilla

Directions

Allow margarine to come to room temperature. Combine margarine and cream cheese in a mixing bowl. Beat at medium-high speed until creamy.

Add 1 cup of powdered sugar and mix until combined. Add remainder of powdered sugar. Mix until combined.

Add vanilla. Beat at medium-high speed until frosting is smooth and creamy.

If frosting is too soft to work with, chill in refrigerator for 30 min. Mix well before using.

Store frosted cake or cupcakes in the refrigerator.

Notes

This smooth and tangy frosting is great on pumpkin muffins or red velvet cake.

Frosting can be colored with powdered or gel colors.

For piping, keep frosting slightly chilled.

Substitutions

Use your favorite brand of dairy-free margarine and cream cheese. I use Earth Balance® sticks and Tofutti® Better than Cream Cheese.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Posie Cream Frosting

Melanie Carver — Wed, 24 Aug 2022 15:39:23 +0000

Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Linda Marienhoff Coss

Ingredients

2 cups dairy-free 100% vegetable shortening

1/8 tsp salt

3 cups sifted powdered sugar, divided use

1/4 cup dairy-free margarine, room temperature

1 1/2 tsp vanilla extract

food color (optional)

Directions

Place shortening, salt, 1 cup of the powdered sugar, margarine and vanilla in mixing bowl. Beat with electric beaters at medium speed until mixture is smooth. Gradually beat in the remaining sugar until of spreading consistency. If desired, tint with food color.

Notes

Please note that it is essential that you use electric beaters for this recipe — the consistency will be terrible if you mix it by hand.

Makes enough to frost a 9-inch double-layer cake or a 9″ x 13″ single layer sheet cake, with enough left over for decorating.

Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Posie Cream Frosting appeared first on Kids with Food Allergies.

Chocolate Frosting

Melanie Carver — Wed, 24 Aug 2022 15:39:20 +0000

Avg. rating 5 from 3 votes.

Recipe Information

# of Servings: 2 1/2 cups

Recipe Created By: Linda Marienhoff Coss

Ingredients

1/2 cup dairy-free margarine, room temperature

2 1/2 Tbsp honey

1 tsp vanilla extract

1/2 cup cocoa powder

2 1/2 Tbsp water

2 1/2 cups powdered sugar

Directions

Place butter or margarine, honey, and vanilla in mixing bowl. Sift cocoa into this bowl. Using electric beaters at low speed, cream these ingredients together. Add water. Sift powdered sugar into mixture. Beat with electric beaters on medium speed until well mixed.

Notes

Makes about 2-1/2 cups frosting, enough to frost a 9-inch double-layer cake

Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

The post Chocolate Frosting appeared first on Kids with Food Allergies.

Cameron’s Best Vanilla Frosting

Melanie Carver — Wed, 24 Aug 2022 15:38:07 +0000

Avg. rating 5 from 3 votes.

Recipe Information

# of Servings: 10

Recipe Created By: mom2camfox

Ingredients

1 cup shortening

1 vanilla bean

2 lb corn-free powdered sugar

1/2 to 1 cup rice milk

1/4 tsp sea salt

Directions

Place shortening in stand mixer. slice open vanilla bean the long way and use knife to scrape out all seed bits on to shortening and place on medium speed. Add sea salt and slowly alternate powdered sugar and rice milk and whip several minutes until fluffy.

Use 1/2 to 1 cup safe milk to achieve desired consistency as the type of “milk” and type of “butter” used will cause variation in texture.

Best made a few hours ahead of frosting so the vanilla bean can permeate and flavor the frosting!

Notes

This recipe is Corn free when made with Spectrum Shortening, Wholesome Sweeteners or Trader Joe’s corn free powdered sugar which uses tapioca starch, and home made or Original Classic Rice Dream

Delicious with Cameron’s Best Chocolate Rice Cake!

Substitutions

Use any brand of shortening, powdered sugar, and rice milk or other milk alternative or water to make this frosting safe for your allergy set.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Chocolate Silk Frosting

Melanie Carver — Wed, 24 Aug 2022 15:36:09 +0000

Avg. rating 4 from 7 votes.

Recipe Information

Recipe Created By: Laura Giletti

Ingredients

6 cups confectioners (powdered) sugar

1/4 cup margarine or shortening

1 cup chocolate or chocolate chips

1/4 cup cocoa powder

1 Tbsp espresso powder (optional)

8 Tbsp water, divided

Directions

Can be mixed together by hand, but a standing mixer works better.

Melt chocolate chips and allow to cool slightly.

In a small bowl put cocoa and espresso powder (if using) plus 4 tablespoons hot water to bloom the cocoa. Mix and let sit.

Mix shortening and let machine whip it until light. Add some of the powdered sugar and mix on low. Add the chocolate and mix on low. Add the cocoa powder mixture and mix on low. Add more powdered sugar and mix on low. Add 4 tablespoons of water and mix on low until things come together.

If this is enough water, once things come together turn the mixer up high to whip it into a lighter mix. Add more water, one or two tablespoons at a time until things are whip-able.

If mixing by hand you can simply put everything in a bowl and mix with a spoon. It will be less light and fluffy but it will a darker color.

Notes

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Chocolate Silk Frosting appeared first on Kids with Food Allergies.

Chocolate Fudge Topping or Frosting

Melanie Carver — Wed, 24 Aug 2022 15:35:43 +0000

Avg. rating 4 from 3 votes.

Recipe Information

# of Servings: 12

Recipe Created By: Maren Chiu

Ingredients

3/4 cup sugar

1/4 cup flour

3/4 cup milk or milk substitute

1/2 cup margarine

1 tsp vanilla

6-8 oz chocolate chips

Directions

Combine flour and sugar. Stir in milk. Microwave on high 2 minutes. Beat well. Continue cooking, stirring every 30 seconds, until thick. (usually 2-3 additional minutes)

Add margarine, vanilla and chocolate chips (adjust amount of chocolate chips to your taste preference) Stir until margarine and chocolate melt and everything is combined.

Use at this stage for an ice cream hot fudge topping. Allow to cool for a fudge cake topping. For fluffy chocolate frosting, allow to cool and whip until fluffy.

Notes

This versatile recipe can be used as an ice cream hot fudge topping, a fudge cake filling or topping, or whipped into a fluffy chocolate frosting.

Substitutions

Note: I have made this gluten and dairy free in the past, but am not certain of the measurements. I think it was 1 Tbsp tapioca starch for the flour, and rice or soy milk for the milk.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Lemonade Buttercream Frosting

Melanie Carver — Wed, 24 Aug 2022 15:35:11 +0000

Avg. rating 5 from 5 votes.

Recipe Information

Recipe Created By: Kathy Przywara

Ingredients

1 stick butter or stick margarine at room temp

1/2 lemon, zest and juice

1 Tbsp water

3 cups powdered sugar

1 tsp vanilla

pinch salt

Directions

Cream butter or margarine until fluffy. Add lemon zest and juice. Beat until fluffy. Add 1 cup powdered sugar and beat until well combined. Add another cup and beat well. Add water, vanilla, salt and final cup of powdered sugar. Beat until fluffy. Adjust consistency with a little more powdered sugar or water (tsp at a time) if needed.

Notes

This is a light lemony frosting that goes really well with Lemonade Cupcakes.

This is a rather soft frosting, but can be piped with a 1M star tip to make a nice swirl/rosette on cupcakes. Garnish was some lemon zest or twist.

Substitutions

I have not tried this with shortening, but it should work. It will likely be stiffer and may require an additional tsp of water. I would not use tub or light margarine as it will be too soft.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

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Chocolate Buttercream Frosting

Melanie Carver — Wed, 24 Aug 2022 15:34:59 +0000

Avg. rating 5 from 8 votes.

Recipe Information

Recipe Created By: Kathy Przywara

Ingredients

1/2 cup shortening

1/2 cup margarine (1 stick)

1/2 cup cocoa powder

1 tsp vanilla (optional)

4 cups powdered sugar, sifted

3-4 Tbsp water or milk (for stiff consistency)

pinch salt

Directions

Cream shortening and margarine. Add cocoa powder, salt, and vanilla and beat thoroughly. Add powdered sugar 1 cup at a time mixing well between additions, alternating with the water. Scrape down bowl between additions. Start with 3 Tbsp of water and check consistency before adding more.

This will give stiff consistency icing. For thinner consistency, add additional water 1 tsp at a time until desired consistency.

Notes

To measure by weight (the preferred method):

4 oz shortening
4 oz margarine
1 lb powdered sugar, sifted

This is a light cocoa frosting. It is not cloyingly sweet or overly chocolaty. For a deeper chocolate flavor, increase the cocoa powder to 3/4 cup.

Substitutions

You can use any kind of stick margarine that is safe for you. Do not use tub or spread margarine as the water content is too high. You can use all shortening if necessary, but the flavor will be flatter and it may require additional liquid to get to the correct consistency. Be sure to add a generous pinch of salt if using unsalted margarine or all shortening.

If you do not have a milk allergy, butter may be used.

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

The post Chocolate Buttercream Frosting appeared first on Kids with Food Allergies.