As I mentioned yesterday, my daughter is allergic to dairy and eggs and is intolerant to soy.
For her first birthday I made her a dairy, soy, egg free cake!
The recipe for the cupcake is from a great blogger called The Milk Allergy Mom.
It tastes surprisingly good, but very sweet and sugary. Just what you want in a cake though right?
She recommends a dairy free canned frosting which Natalie probably would have been okay with since she is only intolerant to soy (or so it seems right now). I didn’t want to take a chance that she could develop an itchy rash or a tummy ache on her birthday however, so I did my best to come up with a soy free and dairy free frosting recipe of my own.
I used my favorite America’s Test Kitchen Cookbook vanilla frosting recipe as a base and then experimented with different ingredients to turn it into something allergy free for Natalie.
I was really hoping it would turn out alright the first time, since the butter substitute is kind of pricey. Lucky for me, it did and beautifully too.
The ingredients are simple:
2 TBSP coconut cream
1 tsp vanilla
2 TBSP dairy free milk (almond milk, coconut milk)
pinch of salt
1 1/4 c. dairy and soy free butter
3 1/4 cups of powdered sugar, plus extra just in case
You really don’t taste the coconut cream too much, but it helps balance the sugar and adds fats.
Earth Balance also has a dairy free (but not soy free) butter variety that is about the same price. I got mine at Walmart in the butter/margarine section.
– First, you’ll want to mix the coconut cream, vanilla, salt, and non-dairy milk.
Note: Like I mentioned earlier, this was an experiment that turned out well. I think you could easily omit the non-dairy milk. The cream mixture will look thick but the non-dairy/non-soy butter doesn’t need as much moisture to loosen it up as real butter does. If you omit the non-dairy milk, you will need to reduce the amount of sugar to about 3 cups. The flavor may not be as rich as well.
– Now, take your rotary beaters and beat the butter until smooth.
– Add your powdered sugar in batches of about 1/2 cup to 1 cup.
– Once combined, add the coconut cream mixture. Whip on high for 2-3 minutes or until the mixture gets glossy. It will be fairly loose and not ideal for piping onto a cake yet. If it is runny, add more sugar until the frosting is thick but loose.
– Refrigerate until hard. Then whip it again with your rotary beaters for a few second. Don’t over beat.
Now it’s ready to pipe or spread and enjoy!
Please note that this frosting must remain chilled! It melts quickly and does not hold it’s shape at room temperature.
I piped these cupcakes and refrigerated them until I was ready to serve them.
Most sprinkles are just sugar, so you can dress up this frosting with non-dairy flavors or with some easy sprinkles!
Here is the whole recipe for your convenience:
Dairy Free & Soy Free Buttercream Frosting
- 2 tbsp Coconut Cream Canned
- 1 tsp Vanilla Extract
- 2 tbsp Dairy Free Milk Rice, Coconut
- 1 pinch Salt
- 1.25 cups Dairy & Soy Free Butter We use Earth Balance.
- 3.25 cups + Powdered Sugar
- Mix the coconut cream, vanilla, salt, and non-dairy milk.
- Beat butter with rotary beaters until smooth.
- Add powdered sugar in batches of about 1/2 cup to 1 cup.
- Once combined, add the coconut cream mixture. Whip on high for 2-3 minutes or until the mixture gets glossy. It will be fairly loose and not ideal for piping onto a cake yet. If it is runny, add more sugar until the frosting is thick but loose.
- Refrigerate until hard. Then whip it again with your rotary beaters for a few second. Don’t over beat.
- Pipe and spread as desired.
Keep chilled until ready to serve. Does not hold shape at room temperature.