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  • A viable replacement for dairy for buttercream icing

     marilynfl updated 1 month, 1 week ago 1 Member · 1 Post
  • marilynfl

    Member
    August 16, 2021 at 7:18 pm

    This is from Rose Levy Beranbaum’s blog and she has been making wedding cakes for over 30 years, so if she’s okay with it, I’m okay with it:

    https://www.realbakingwithrose.com/blog/category/Wedding+Cakes

    Alexis Cohen

    Alexis’ cakes are baked under strict kosher supervision, making them ideal for traditional Jewish celebrations. While it’s Alexis’ preference to work with luscious Swiss meringue buttercream, many important occasions call for a dairy-free cake to follow a meat dinner.
    To that end, Alexis finds Fleischman’s non dairy margarine to give the best results for dairy-free icings. To compensate for the lack of butter taste , intense flavorings such as chocolate and mint are often featured.

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