gluten-free/dairy Free White Frosting

[ebrbetty]

all I can find have either lots of butter or shortening

thanks

[powderprincess]

oooh! Do not give up hope! I know of some but they are in books at home, I can post later!

[ebrbetty]

thank you, that would be great

[powderprincess]

Here, found one online:

1/2 cup soy margarine, softened

1/4 cup soy milk, rice milk, or other non-dairy milk of choice

3 cups Veganized Powdered Sugar

1 1/2 t. vanilla

Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

*Note: For a Berry Frosting, add 1/4 cups mashed fresh or frozen berries, such as raspberries, strawberries, or blueberries.

For a Chocolate Frosting, add 1/2 cups cocoa powder or 1/3 cups melted vegan chocolate chips.

For a Coffee Frosting, substitute cold coffee or espresso for the soy milk in the recipe.

For a Mocha Frosting, substitute cold coffee or espresso for the soy milk in the recipe and add 1/4-1/3 cup cocoa powder or 3-4 T. melted vegan chocolate chips.

You can also stir in chopped nuts, chopped vegan chocolate, shredded coconut, or chopped fruit into the basic Vanilla "Buttercream" Frosting recipe to create additional variations.

from: Open Original Shared Link

enjoy!

[jerseyangel]

Hi Betty --I'm not sure if this would work for you, but I make frosting with Spectrum Organic Shortening, powdered sugar, vanilla, and Vance's Dairi Free. It also works with plain water or other milk sub. To do chocolate, I add about 1/3 cup of Nestle Pure Cocoa Powder to the powdered sugar.

[ebrbetty]

thank you both!

hi patti

[AndreaB]

Coconut Blast Frosting from Guilt Free Gourmet by Vicki Griffin

Blend until very smooth and creamy:

1 c water

3/4 c unsweetened coconut

1 Tb cornstarch

1/4 tsp salt

3 Tb honey

Pour blended ingredients into a saucepan and thicken, stirring constantly.

Allow to cool before using.

Royal Coconut Frosting from Ten Talents by Rosalie Hurd

1/4 c coconut oil or margarine

1/2 c honey, raw or comb

1/2 c soy milk powder or rice polish (or combination) (ener-g foods has rice polish)

1 tsp vanilla

1 tsp orange rind, grated

Pinch salt

1-2 Tb nut milk or water

1. Cream indredients together until smooth.

2. Spread on cooled cake. Sprinkle generously with fresh shredded coconut (white or tinted pink with strawberry juice).

3. Let chill to set.

Corn oil margarine can be sustituted for coconut oil. Cold pressed coconut oil has a melting point of 98 degrees (in palm of hand).

[ebrbetty]

oh man those sound so good, I love coconut, I may have to run out and get some lol

thanks!

[mamatide]

all I can find have either lots of butter or shortening

thanks

We're gluten free but have friends who are gluten-free/CF and I made up a buttercream type of frosting with:

CF margarine (if you're in Canada, President's Choice Celeb margarine is CF)

coconut milk

icing sugar (gluten-free)

coconut extract

Not sure of proportions, sorry if you really need them, but I creamed the margarine with a hand-mixer, added sugar, then wet with coconut milk and alternated adding icing sugar and coconut milk until I liked the consistency, then flavoured with a little coconut extract. I'd say you could use vanilla extract as an alternative or almond extract for a cherry-flavour. The coconut milk is very nice to use (I used it instead of milk in the gluten-free cake mix for casein-free) and is an easy alternative to milk but doesn't taste overly coconut-ty.

Good luck,

mamatide