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freeatlast

Does Anyone Have A Good Icing Recipe

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I have tried several icing recipes from scratch and can never make them so they taste very good. Even when I used to use milk, they still didn't taste like everyone else's which leads me to believe I'm icing challenged :blink: .

Can anyone tell me how to make tasty icing that doesn't use milk or soy? I can use butter and possibly cream cheese, just not milk.


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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If you have a cake that would be good with lemon buttercream frosting, here's a good one to try http://www.bettycroc...free&pi=1&mr=20

Lemon Buttercream Frosting

2 cups powdered sugar

1/4 cup butter, softened

1 teaspoon grated lemon peel

2 to 3 tablespoons fresh lemon juice

Or how about a mocha made with chocolate or cocoa and coffee?

ETA: Can you use Lactaid Milk?


Sylvia

Positive Celiac Blood Panel - Dec., 2009

Endoscopy with Positive Biopsy - April 9, 2010

Gluten Free - April 9, 2010

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If you have a cake that would be good with lemon buttercream frosting, here's a good one to try http://www.bettycroc...free&pi=1&mr=20

Lemon Buttercream Frosting

2 cups powdered sugar

1/4 cup butter, softened

1 teaspoon grated lemon peel

2 to 3 tablespoons fresh lemon juice

Or how about a mocha made with chocolate or cocoa and coffee?

ETA: Can you use Lactaid Milk?

Those all sound just sound wonderful!!!!!! Have you ever tried using lemon jello in icing? Someone mentioned using it in cake, but wondered if it would be too grainy to use in icing.

I generally just stay away from all milk.


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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If your making chocolate icing, chocolate almond milk instead of normal milk is yummmmmm.

That sounds delish! Do you have the rest of the recipe? Thx!


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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Those all sound just sound wonderful!!!!!! Have you ever tried using lemon jello in icing? Someone mentioned using it in cake, but wondered if it would be too grainy to use in icing.

I generally just stay away from all milk.

I've never used jello in icing (not saying it's impossible but have never seen a recipe calling for it). The Cake Mix Doctor does use instant pudding in some of her gluten-free cakes, which I'm guessing would add moisture or help them stay moist longer.

How about a 7-minute icing (the fluffy kind)? Have you ever tried it?


Sylvia

Positive Celiac Blood Panel - Dec., 2009

Endoscopy with Positive Biopsy - April 9, 2010

Gluten Free - April 9, 2010

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I've never used jello in icing (not saying it's impossible but have never seen a recipe calling for it). The Cake Mix Doctor does use instant pudding in some of her gluten-free cakes, which I'm guessing would add moisture or help them stay moist longer.

How about a 7-minute icing (the fluffy kind)? Have you ever tried it?

No. I've never made good icing, lol. It never tastes like anyone elses. Another idea is to put lemon extract in the recipe you sent me. Wonder if that would make it more lemony or if it would be overkill?


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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No. I've never made good icing, lol. It never tastes like anyone elses. Another idea is to put lemon extract in the recipe you sent me. Wonder if that would make it more lemony or if it would be overkill?

You mean to use lemon extract in lieu of lemon peel and lemon juice? Or in addition to it? The icing as I listed it is pretty lemony (as in yummy)...I'd definitely be doing a lot of tasting to make sure it wouldn't be overkill.

ETA: Maybe everyone else's icing comes out of a can? :o Actually Betty Crocker has a number of frostings that are gluten-free.


Sylvia

Positive Celiac Blood Panel - Dec., 2009

Endoscopy with Positive Biopsy - April 9, 2010

Gluten Free - April 9, 2010

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I've used almond or rice milk in the past using the icing recipe from the side of the Domino's Powered Sugar box.


Patti

"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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ETA: Maybe everyone else's icing comes out of a can? :o Actually Betty Crocker has a number of frostings that are gluten-free.

Those are never as good as homemade. The soy flavor is so distinct, imo. It may be that I beat the icing too long and that could affect the consistency?


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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If temperatures will be low (and your cake is below room temp), coconut oil is great for icing/frosting. Coconut milk would probably taste great (as long as you like coconut), but I've never tried that, so don't have a specific recipe.

I'd think a nut/seed butter would be wonderful too, such as macadamia or almond butter. Probably hold up better at room temp than coconut oil too, which melts at about 76


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

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If temperatures will be low (and your cake is below room temp), coconut oil is great for icing/frosting. Coconut milk would probably taste great (as long as you like coconut), but I've never tried that, so don't have a specific recipe.

I'd think a nut/seed butter would be wonderful too, such as macadamia or almond butter. Probably hold up better at room temp than coconut oil too, which melts at about 76


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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Those are never as good as homemade. The soy flavor is so distinct, imo. It may be that I beat the icing too long and that could affect the consistency?

Hi, I like almond milk so much better than soy or rice milk. Soy milk has a wierd aftertaste and I find ricemilk too sweet. I use unsweetened plain almond milk by Almond Breeze. If I can't find unsweetened plain than I get the unsweetened vanilla kind. I feel the plain is actually unnoticeable in a recipe. I find the almond milk made by Silk tastes just like their soy milk with a wierd aftertaste so I avoid at all costs.

I have not tried to make a frosting yet vegan but I am pretty sure I will be this weekend. I will let you know how it comes out.

This is the frosting recipe that I have used because I don't like the idea of shortening. I haven't tried to make it yet with vegan butter either and not sure how that will affect things either. I will find out this weekend though: http://www.goodhousekeeping.com/recipefinder/buttercream-frosting-ghk

I did want to mention about the consistency thing... The problem I have always had is not adding enough confectionary sugar. To make it right it seems like I always end up using about double the conf. sugar the recipe calls for. You have to keep adding until it is really thick otherwise it oozes down the side. Also as you work with the frosting it gets warm and you may have to add more conf. sugar as you go.

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How about this one: http://www.thespunkycoconut.com/2009/06/gluten-free-dairy-free-sugar-free.html

I used Enjoy Life chocolate chips, and it came out great! Super easy too.

KellyBean, that looks great! Could I substitute another flour for coconut flour, do ya think?


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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Hi, I like almond milk so much better than soy or rice milk. Soy milk has a wierd aftertaste and I find ricemilk too sweet. I use unsweetened plain almond milk by Almond Breeze. If I can't find unsweetened plain than I get the unsweetened vanilla kind. I feel the plain is actually unnoticeable in a recipe. I find the almond milk made by Silk tastes just like their soy milk with a wierd aftertaste so I avoid at all costs.

I have not tried to make a frosting yet vegan but I am pretty sure I will be this weekend. I will let you know how it comes out.

This is the frosting recipe that I have used because I don't like the idea of shortening. I haven't tried to make it yet with vegan butter either and not sure how that will affect things either. I will find out this weekend though: http://www.goodhousekeeping.com/recipefinder/buttercream-frosting-ghk

I did want to mention about the consistency thing... The problem I have always had is not adding enough confectionary sugar. To make it right it seems like I always end up using about double the conf. sugar the recipe calls for. You have to keep adding until it is really thick otherwise it oozes down the side. Also as you work with the frosting it gets warm and you may have to add more conf. sugar as you go.

KatieKay, that is the old fashioned recipe that I love and always screw up. I do the same thing--add too much conf. sugar!!!!! Mine never tastes right, lol <_<


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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Most icing recipes call for confectioners sugar, shortening/butter and vanilla. The trick is to whip the confectioners sugar with hot water to melt the sugar to get rid of the grittiness. Then whip the sugar/water with the shortening for a long time. I prefer a ratio of 50/50 butter/shortening.

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Most icing recipes call for confectioners sugar, shortening/butter and vanilla. The trick is to whip the confectioners sugar with hot water to melt the sugar to get rid of the grittiness. Then whip the sugar/water with the shortening for a long time. I prefer a ratio of 50/50 butter/shortening.

WOW. THank you Marlie! Would never a guess it. Now. How much hot water?


Proofreader, copy editor, herb gardener and an evolving gluten-free cook.

Had a reaction to wheat, oats, rye, and barley in a lab test done by a homeopathic doctor in 1997. Have been mostly gluten-free since then. Also highly allergic to MSG.

Here's a quote I ran across when researching self-advocacy for children with special needs that I like: "Our subconscious picks up on each positive action we take on our own behalf, lifting the spirit and deepening our self-respect." Kat James

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WOW. THank you Marlie! Would never a guess it. Now. How much hot water?

If you were to use 3 cups of confectioner's sugar use about 1/2 cup boiling water and whip until smooth. Then add about 1 3/4 cup of shortening/butter combo and whip for a long time until smooth. Add a little vanilla extract.

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KellyBean, that looks great! Could I substitute another flour for coconut flour, do ya think?

Not sure ... coconut flour is a little sweet which probably makes it work in this recipe. White rice flour maybe? I have made it several times, including for my son's 3 year old birthday last week. He ate off all the frosting then wanted a second piece so he could have the frosting off that piece too. And it goes together really fast.

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