Every January, I start working on icings to try to get things in shape for Eileen's birthday. I must say that I stole my friend's Swiss Buttercream recipe and it was worthwhile. But, one of Eileen's favorite friends (in fact the boy she is 'in love' with -- as opposed to the one she plans to marry....both will be at her birthday party) is allergic to the following: eggs, milk, soy, nuts. Any suggestions for great icing would be appreciated. We have egg-substitute that might be okay for Will. I think I will be doing a lovely cake using the Swiss Buttercream, and hypoallergenic cupcakes (maybe using palm oil in place of butter/margarine).
If you are reading this and have suggestions, I would appreciate it!
Eileen turns 4 on 31 January.
3 comments:
Ginger says she reeeeally likes this one -- but it might be too adult (dark chocolate) for your needs.
3.5 oz / 100g high-quality vegetable shortening
5.3 oz / 150g unsweetened chocolate, melted at 100⁰F/38⁰C
5.1 oz/145g light corn syrup
.17 oz / 5g salt
3.3 oz / 95g water, 100⁰F/38⁰C
.17 oz / 5g vanilla extract
14.1 oz / 400g confectioners' sugar (10X)
3.5 oz / 100g Valrhona cocoa powder
1. In bowl of electric mixer, using paddle attachment, cream together shortening and melted chocolate.
2. In another bowl, combine corn syrup, salt, water and vanilla; set aside.
3. Sift together confectioners' sugar and cocoa powder and add to shortening mixture. Gradually add corn syrup mixture and mix until blended. Store icing in an airtight container in the refrigerator for up to 3 months, or at room temperature (70⁰F/21⁰C) for up to 1 month.
Source: unknown... it was one of those magazines that show up unbidden in the mailbox.
love it. I will try to futz with it since I have no source of chocolate that hasn't been processed with either nuts or soy or both for the unsweetened. (I really love this kid and his mom)
we might try to replace the chocolate/cocoa with some sour berries!
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