Cake frosting?

Question

Does anyone have any good cake frosting recipes that do not include either milk or eggs? It's for a child who has life threatening allergies to both.

I thought that I would clarify - it's all dairy products and it will be usedto decorate his birthday cake. Thanks for your help.

Answer 1

VANILLA ICING

1 pound confectioner's sugar (a.k.a. powdered or 10X sugar)
1/2 pound soy margarine
1 tsp vanilla (or less, to taste)
2-3 Tbsp soy milk (a bit more, if needed)

Cream margarine and sugar until fluffy. Add vanilla. Add just enough soymilk to make spread-able. Spread on COOLED cake/cupcakes.

Answer 2

Dairy Free Chocolate Frosting
http://www.foodallergycookbook.com/recipes/choc_frost.htm

Dairy Free Chocolate Layer Cake
http://www.foodallergycookbook.com/recipes/choc_cake.htm

Answer 3

I assume all dairy products are off limits? Try a glaze containing powdered sugar and fruit juice or water & some type of extract. Melted or rolled fondant are available in most cake/arts & craft shops.

Another suggestion, though not a healthy one is shortening and powdered sugar for "buttercream". Try 2 lbs of sugar to 1 lb of shortening with 1-2 tsp of vanilla.

Answer 4

The icing is great for decorating cakes. It comes out pure white -- ready for icing and/or coloring. Also, this recipe does not use butter or milk, so it can be stored in a sealed container for a few weeks -- not in the refrigerator. What a relief!

Classic Buttercream Icing
1 cup solid white vegetable shortening (like Crisco)
1 teaspoon CLEAR flavoring (vanilla, almond or butter - or any combination)
2 tablespoons water
1 pound pure cane confectioners' sugar (approximately 4 cups)
1 tablespoon meringue powder (I use Wilton brand)
A pinch of salt

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

The recipe above makes a thick consistency icing, suitable for flowers with upright petals. To make medium consistency icing, add 1 teaspoon of water to each cup of stiff consistency icing, or 1 tablespoon to the entire batch made above. Medium consistency icing is suitable for flat flowers and borders. To make thin consistency icing, add 2 teaspoons for each cup of stiff consistency icing, or 2 tablespoons to the entire batch made above. Thin consistency icing is suitable for icing the cake and for writing. (Think the term "thin" as soft enough to ice your cake -- not thin or runny.)

Hope this helps!

Answer 5

Is it all dairy products or just milk? If it's just milk then make cream cheese frosting..
1 8oz package of cream cheese
1 box powdered sugar
1 stick butter
a few drops of vanilla flavoring
a few drops of lemon juice
you can double this depending on the size of the cake...it is really yummy and so easy just dump all those ingredients into a mixing bowl and mix until nice and creamy.

Answer 6

Sure, butter cream frosting is margarine, powdered sugar, and a liquid. Warm water, [or you could use soy milk for the liquid] and vanilla flavoring for white: cocoa powder and warm coffee for chocolate. Yum, use it all the time. Love it on cakes, brownies, and inbetween two graham crackers. The only thing is, it is for spreading and layering, it does not hold up to decorating, and it will melt in a really warm place.
Use lemon or orange juice, and the grated peel, for those flavors, omitting the vanilla
My Mom taught me, but Betty Crocker taught her. There is one in her cookbook calling for melted chocolate, rather than cocoa powder. I like the cocoa one better.

Answer 7

1 stick of butter, 3 cups of powdered sugar & 1T of vanilla flavoring. let butter soften a bit to avoid using liquid. add more powder sugar if not sweet enough.

hershey's cocoa...3T, 3 cups of powder sugar, a stick of butter. let butter soften a bit to avoid using milk-liguid. add more powder sugar to sweeten.

the softer the butter the thinner the icing. the colder the butter the thicker. DO not melt butter unless you want a liguid icing.

If you can't use butter than you can substitute with CRISCO veg. shortening. off brands are not as good.
you can also add marshmellow creme to add to the flavor.

Answer 8

I can't recall all ingredients but use to get a glaze type frosting on like a spice cake.

Had OJ, walnuts, brown sugar and something else added into a glaze product that is spread like frosting.

Very good.

Answer 9

powdered sugar and lemon or some water and vanilla. just mix it together and it makes a tasty glaze for cake.

Answer 10

doesnt cake have dairy?

well the only thing I can think of is to find a vegan "whipping cream" ... make a whipped ganache...