NOTICE

At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Print This Page/Recipe

Print Friendly and PDF

Friday, June 22, 2012

Frostings (Fish, Soy, Egg, Wheat and Nut-Free)

I know there are those of you out there who think that home-made frosting is just way too hard to do and have given up on cake, cupcakes, etc. because of it. Fear not, my friends! Home-made frosting is actually very easy and actually cost effective. These are recipes that I have just very slightly modified from Betty Crocker's New Cookbook. I have used most of them (especially the vanilla and cocoa versions) a thousand times, and they are delicious! I hope you will see how easy it is to make these and never buy a pre-made frosting again! :)
Please note that these recipes are only soy-free if you use all soy-free ingredients, and are fish, egg, wheat and nut-free.

Cocoa Buttercream Frosting
3 Cups powdered sugar

1/3 Cup salted full-fat butter, softened

2 teaspoons vanilla

1/3 Cup cocoa powder

Dash of salt (about 1/8 teaspoon)

2 to 3 Tablespoons milk

1. Mix all ingredients except milk in medium bowl.

2. Stir in milk until smooth and spreadable.

Frosts one 13x9 cake generously or fills and frosts one 8 or 9-inch two-layer cake.

Variation: Mocha Frosting: Stir in 2 1/2 teaspoons instant coffee with the powdered sugar.

Vanilla Buttercream Frosting
3 Cups powdered sugar

1/3 Cup salted, full-fat butter, softened

1 1/2 teaspoons vanilla

Dash of salt (about 1/8 teaspoon)

1 to 2 Tablespoons milk

1. Mix powdered sugar and butter in medium bowl; stir in vanilla and milk.

2. Beat until smooth and spreadable.

Frosts one 13x9 cake or fills and frosts one 8 to 9-inch two-layer cake.

Variations:
  • Lemon Buttercream Frosting: Omit vanilla. Substitute lemon juice for the milk. For extra lemon flavor, stir in 1/2 teaspoon grated lemon peel.
  • Orange Buttercream Frosting: Omit vanilla. Substitute orange juice for the milk. For extra orange flavor, stir in 2 teaspoons grated orange peel.
  • Peanut Butter Buttercream Frosting: Substitute peanut butter for the butter. Increase the milk to 1/4 Cup, adding more if necessary. (Note: This variation is not nut-free, and only soy-free if you use a soy-free peanut butter.)
  • Browned Butter Buttercream Frosting: Heat 1/3 Cup butter over medium heat until light brown (Watch it carefully as it tends to brown quickly and you don't want it to burn.). Cool and use in place of the softened butter.
  • Maple-Nut Buttercream Frosting: Substitute 1/2 Cup maple syrup (real stuff - that keeps it soy-free) for the vanilla and milk. Stir in 1/4 Cup finely chopped nuts of your choice. (Note: This variation is not nut-free.)

Caramel Frosting
1/2 Cup salted, full-fat butter

1 Cup packed brown sugar

1/4 Cup milk

2 Cups powdered sugar

Dash of salt (about 1/8 teaspoon)

1. Melt butter in 2-quart saucepan over medium heat, stir in brown sugar and heat to boiling, stirring constantly; reduce heat to low.

2. Boil and stir 2 minutes then stir in the milk.

3. Reheat to boiling then remove from heat and cool to lukewarm.

4. Gradually stir in powdered sugar; add salt and mix well.

5. Place saucepan of frosting in bowl of cold water and beat until smooth and spreadable. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly.

Frosts one 13x9-inch cake or fills and frosts one 8 or 9-inch two-layer cake.

No comments:

Post a Comment

Thoughts? Comments? Questions? Feel free to leave a message or email me directly (See the "Submit or Request a Recipe/Contact Me" section/link for more information on how to do this.).

Please note that all comments must be approved before they are published. No anonymous comments featuring links or any comments with email addresses or other personal information will be approved. Please email those comments to me instead with your name, and I'll be happy to review them. :)

I respond to ALL comments on here (and I will visit your blog if at all possible, too), so if you'd like to make sure you see that response you can either check back here at a later time to see if I have commented or you can click on "Subscribe to: Post Comments (Atom)" and you will be notified when there are new comments/replies. If you would like an email response instead of a public response here, please send me an email instead of commenting and I'll get back with you ASAP. :)

Thanks for reading me! I love to hear from my readers so keep the comments/emails coming! :)