Hi Has anyone had success in making a buttercream type icing dairy free - using olivani for example. Any thoughts? Thanks
rchelley,
Sep 30, 1:16am
Our Miss 3 is dairy-free and we use olivani for all baking here.I do use olivani for buttercream icing and it tastes fine - it does not tend to 'set' as much though and remains a bit softer than traditional buttercream icing.
kimkat1,
Sep 30, 1:21am
just did a cake for kindy the other week and I did buttercream icing using Olivani and icing sugar and a drop of colouring, and the mum was very grateful, it tasted great
pam.delilah,
Sep 30, 1:46am
to make it firmer,add kemelta
Buttercream Icing perfect for spreading or decorating • 125 gramskemelta • 125 grams butter or margarine, or your olivanisoftened • 1 teaspoon vanilla extract • 4 cups sifted icing sugar Makes: About 3 cups of icing. In large bowl, cream shortening and butter/ margarine with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
bunnyclan,
Apr 29, 12:57pm
Thank you!Had a play with olivani last night and it was ok.The colouring didn't seem to 'take' as well, was left with sort of a pearl sheen to it, and it was soft.Master 5's cake is going to be a rocket ship so will just pretend the colour is supposed to be like that.Looked quite pretty in the writing!
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