This post created a lot of interest.
Just in case any readers are wondering what my “buttercream” recipe is, here it is :)
about 100g non-dairy/nut free margarine
approx. 4 cups of icing sugar
a couple of tablespoons of rice milk
colour and flavouring as desired. You might want to read my post on cochineal before you decide to use red colouring. It can present problems for some food sensitive people. You will find the post HERE.
can I suggest natural flavourings like orange, vanilla or cocoa if you are attempting to reduce or eliminate artificial colourings and flavourings from your child’s diet? My client ordered these pink and blue frosted cakes :) Faced with food sensitivity I would probably try to go as natural as possible.
I used the same method as I do for regular frosting.
The margarine was whipped in the Kenwood Chef mixer, using the K beater until it was very pale and fluffy. I stopped the mixer, added all the other ingredients and started off very slow to combine everything.
Then I increased the speed to high and whipped for about 5 minutes.
The mixture will go smooth and glossy. If you feel it is too stiff and dryish looking, add some more “milk”; a teaspoon at a time. If it goes too wet on you: just add some more icing sugar.
When you think you have it right, stop the mixture and drag a fork or spoon through the mix. See if it’s firm enough to hold it’s shape when you pipe it. Does it hold the tracks of the fork, or does it need a bit of firming up? Does the fork/spoon drag too much? Maybe a few more drops of “milk” are needed.
The icing will firm up and crust over a bit so take that into account too.
My aim when I am making these kinds of icings/frostings is to get the mix looking like soft-serve ice-cream. I have found that the milk: dairy or non-dairy, seems to dissolve the sugar and eliminate some of the grittiness you can get with buttercreams.
Trial and error work miracles :) It will soon become instinctual, and you will quickly learn to recognise when you have the perfect consistency.
Lots-of-luck! I’d love to receive you comments and feedback!
BTW : I have recently come across this great US blog. Written by a Mum who has a child with multiple food allergies, the author has some terrific recipes and a friendly, informative style.