Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Help With A Frosting Recipe
0

8 posts in this topic

My son's 2nd birthday party is coming up soon and I need help with a recipe for frosting that tastes good. It needs to be gluten, dairy and soy free but yet taste "normal". I love buttercream icing...is there a way to get that taste and texture without the butter? I've searched online and see that you can take Wilton's recipe and substitute more shortening for the butter. Has anyone tried that and if so how much does it change the taste?

For milk- would you recommend rice milk or almond milk. I have some McCormick's butter flavoring and was wondering if adding that would help get the buttercream taste.

0

Share this post


Link to post
Share on other sites


Ads by Google:

I've done buttercream with shortening when I needed perfectly white icing. It has the same texture but the butter flavor is lacking. The butter flavoring should do the trick. I'd reach for almond milk for icing because the light almond flavor is so nice in baked goods.

0

Share this post


Link to post
Share on other sites

I haven't had luck with shortening for "buttercream" - for me the texture and taste was way off. Although in hindsight that may be because I didn't add enough sugar. I'm pretty sure that the Earth Balance butter sticks are free of all the allergens you listed so you can use that for the butter. What about chocolate frosting? I've done the chocolate icing off of the Spunky Coconut website (the one listed with the vanilla bean cake with the melted chocolate and coconut milk) and it's really good. I used Enjoy Life chocolate chips. I've also done a "whipped cream" topping similar to this: http://www.savvyvegetarian.com/vegetarian-recipes/coconut-whipped-cream.php. It uses coconut milk.

There are also recipes out there that use soaked nuts like cashews.

0

Share this post


Link to post
Share on other sites

Betty crocker frostings are gluten-free at least the chocolate one is. You can chk the labels if you want a different flavor.

0

Share this post


Link to post
Share on other sites

What about orange juice instead of the "milk" liquid? I am trying to find the recipe if you are interested.

0

Share this post


Link to post
Share on other sites




Depending upon the temperature, I suppose coconut oil may work for the fat, but it does have a lower melting point than butter. So it may not work quite like it would need to for your purposes.

I think some of the other suggestions for things other than a butter cream frosting may be a better solution, although the Earth Balance buttery sticks do have a nice flavor, so might suffice.

0

Share this post


Link to post
Share on other sites

Thanks for the suggestions. A buttercream-like frosting is what I would idealy like because I'll be decorating with it and coloring it red, black, orange and yellow. I'm going to make some super cute Elmo cupcakes for him to take to daycare so gotta be able to make Elmo red. And his birthday party is going to be Mickey Mouse and I'll be making a cake with marshmallow fondant. The buttercream frosting texture is nice for decorating cupcakes and holding the fondant to the cake. I love decorating cakes and am just determined to make this work still while working around the food intolerances, but this is the first time not being able to use a "normal" buttercream frosting.

0

Share this post


Link to post
Share on other sites

I think you will find it won't be that hard to figure out. Sugar, some type of fat, and liquid is pretty straight forward about making something tasty.

Stick with it!

I LOVE LOVE LOVE the Allergen-free baker's handbook How to bake without gluten, wheat, dairy, eggs, soy, peanuts, tree nuts, and sesame by Cybele Pascal

The orange buttercream frosting recipe is in this book too. :P

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,099
    • Total Posts
      920,353
  • Topics

  • Posts

    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
    • I think that we have to remember that celiacs often develop intolerances due to our  damaged guts.  Our guts do not ncessarily heal either (usually adults) for  a variety of reasons even if their symptoms improve (see links below).   Nuts are just plain hard to digest.   I can not tolerate almonds, but can handle walnuts and cashews in small amounts.  I can eat peanuts too, but resort to Peanutbutter after a Glutening as it is easier to digest (maybe I have to learn to chew better!  😀)  My nut symptoms have  nothing to do with gluten as I have purchased certified gluten-free nuts and suffered with the same symptoms.  .   https://www.verywell.com/celiac-disease-when-will-your-small-intestine-recover-562341 http://www.cureceliacdisease.org/treatment/ http://www.ncbi.nlm.nih.gov/pubmed/23936873 i call the manufacturer when I suspect the manufacturer is sharing the line or if I just want to know.  I bought some Black English walnuts and called the company.  Those are the only nuts they process and they do not have any flavored nuts.   if you really want to test your theory out, buy some nuts from Nuts.com (certified gluten-free).   See if you get a reaction or ask your GI to retest your antibodies (which should be done annually anyway).   I just hate to have Planters get a bum rap when you do not really know for sure.......😥    
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,133
    • Most Online
      1,763

    Newest Member
    Mycaringkidsmom
    Joined