A viable replacement for dairy for buttercream icing

marilynfl

Moderator
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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