I have been baking allergy friendly for years and years, but I have always struggled to make a delicious icing to go with cakes and cupcakes!
Because Nuttelex and other dairy free margarine/butter options do not hold the same consistency or amount of oil as regular butter, the proportions were often wrong for the ingredients and it ended up tasting too sugary, too buttery or just being a mess on top of a cake. But I have found a recipe that had people wondering how I made it so allergy friendly! I thought I would share it with you all, let me know how it goes!
185 grams of Butter (I used Nuttelex)
2 and 1/4 cups of Icing Sugar
2 Tablespoons of Milk or Water ( I used water and it came out perfectly! But Milk also works well)
Flavouring/Colour of choice
1. Beat Butter until it is paler than normal
2. Add sugar and water gradually until combined
3. Add desired colouring/flavouring
NOTE: When I made this, I added coffee extract and cocoa powder which did alter the consistency a little bit. In the end it is all about playing around and adding tiny bits of each ingredient until you make it perfect for you. But this recipe is the best one I have done thus far! I found I added a little bit more water after I put the cocoa powder in, but it all balanced out in the end. This Icing is perfect for piping as well!
Good Luck and let me know how your Buttercream goes!
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