body

Dairy free frosting

Cream Cheese style Dairy free
Buttercream

Normally I don't do butter cream or frosting, what ever you want to call it.  I have trouble getting over the fact that it's just fat and sugar.  I also find it way too sweet, and over dosing on sugar is not really great for my IBS. 

I get windy pops - which lead's to swollen tummy - and worst case scenario stomach spasms

The rest of my family and friends love it though.  If I want my baking to be as good as or better than the full fat dairy am going to have to master it.  I also need to make my baking look a lot more pretty.....

It's out there Iv said it, I don't do pretty fancy decorated baking.  Which is really strange as I'm into arts and crafts!!!

The guys at work have offered to be taste testers, so I used a Wacky cake recipe to make some cupcakes.  You can't really make butter cream, with out baking something for it to go on......  I reduced the fat by using soya yogurt, which has the same tangy taste as cream cheese. 

The one tip Iv learned from working at the Pantry, is that your frosting need to be really stiff if you want to pipe it onto the top of your cake.    The only way to get a really stiff frosting is to use a lot of icing sugar. 




I only topped one cup cake. I won't see the guys till tomorrow, so I'll wait till morning to frost the rest.  That way they won't go soggy over night. 

Had mine an hour a go with a cup of peppermint tea, it tasted good.  However I could only handle a little, as butter cream is just too sweet for me.  Generally If I find something over sweet, it's just perfect for other people. 

Sharabelle's Cream cheese style butter cream. 

2 oz Vegan butter
1 dessert spoon Soya yogurt
8 oz Icing sugar
a few drops of vanilla extract

- Measure out your vegan butter, then whisk till light and creamy. 

- Measure out your icing sugar, use a sift to slowly add it into your vegan butter.  I like to add 2 oz at a time, that way you can check the sweetness as you go.  

- Once half the icing sugar is added whip in the vanilla extract and soya yogurt.  Then add the rest of the icing sugar.

- Scrape down side of bowl with a spatula.  Cover with cling film or a food safe bag, and place in your fridge to firm up.  This will make it easier too pipe.

Fingers crossed the guys like them xxx





Comments

Post a Comment

Popular posts from this blog

How not to make a pineapple upside down cake

Image
My personal philosophy is that you should try to look for the positive in every situation.  - If you never try something, how are you going to know if it works?  - While mistakes are just ways too learn how not to do something.  So I thought Id share with you a few ways Iv learnt how to not make an upside down cake.   Thursday at the Pantry I  made a Pineapple Upside down cake for lunch.  Since it was for the canteen, it was a full dairy version.   Another dessert I couldn't eat, and I so wanted a piece.  We used a ceramic oven dish to bake the cake in.  Which leads me to the first mistake.  Last year I made a dairy free version at home, and used a loose bottom cake tin.  Not one of my better idea's, since the syrup seeped out of the tin all over my oven.  - Always use a solid baking tin or pan.  If you do use a loose bottom tin, wrapped tin foil round it to stop the syrup seeping out.  Also place the tin on a baking tray, just in case anything does le
Read more

Scottish Tablet - Dairy free & Vegan

Image
          Less well know than Haggis, tablet is another traditional Scottish food that's a whole lot sweeter.   Scottish Tablet - wiki    One of our regular customers at work dropped off some home made Tablet for us this week.  As always everyone but me could eat it, so I took a piece home for my mum instead.  It got me thinking that there must be some way to make it dairy free.   Shop bought packaged Scottish tablet is never as good as homemade.  As a child growing up in Scotland, I have fond memories of the sweet.  It was sold at cake and bake sales, and if you were really lucky the little corner shop would have a regular supplier.  It was always wrapped into portions with greaseproof paper, that way you knew it was authentic.        Scottish Tablet recipe     Traditional Scottish tablet is not exactly dairy free.  Usually I can use a free from substitute's, however the only recipe I knew was made with Condensed milk.  So Iv kind of giv
Read more

Curdled Rice pudding

Image
What it should have looked like..... Due to a touch of nostalgia I decided to make some rice pudding today.  Also it mean't I'd have a pre-made breakfast for tomorrow morning and 15 mins more in bed.  Cold porridge just doesn't taste as good as cold creamy rice pudding. For me rice pudding has to be baked in the oven as that's the way my mum taught me to make it.  It was also one of the first recipes I was able to make dairy free.    Basic rice pudding constists of 3 simple ingredients  1 1/2 oz Rice 1 pint Milk  1tbsp Sugar Baked at 150 celsius for 1 1/2hrs - 2 hrs Something magical seems to happen to them, when cooked for a few hours in a low oven.  Only not this time because I decided to add some extra ingredients!!! One of which managed to react with the soy milk and curdle it.  Suspects are Mixed raisins, diced almonds or desiccated coconut.  I was able to save it and make it edible by adding some Bird's Custard powder, co
Read more