Best non dairy spread for cake/buttercream?

booter

I'm sure this must have been asked and answered, but I can't find the answer I've been asked to bake a dairy free Victoria sponge with jam & buttercream. The recipient is ok with eggs, it's just butter/milk they can't eat. So, my research (Google!) tells me that Vitalite is a good butter substitute as far as cake fluffiness/lightness goes, but for buttercream, it's too watery. Has anyone got any (tried and tested!) suggestions for which brand actually works for buttercream?

meritaten

I have been thinking hard on this one - when cake making for the family years ago, one member was dairy allergic and I usually used a Soya Margerine for both the cake and the icing - be careful and read the ingredients as not all the brands are actually dairy free. and it ALWAYS used up far more icing sugar than the recipe stated so get plenty! but I had no complaints from the non dairy allergic members of the family as it tasted just fine.

bossymoo

I used vitalite but found it far too wet. I don't think the fat content was high enough.

What about a blend of something like that with some coconut oil to firm it up?

Nargleblast

I think some kind of non dairy block margarine is what you need. I find the soft, spreadable stuff makes too soft a buttercream, you need something that is firmer at room temperature.

booter

Nargleblast wrote: »

I think some kind of non dairy block margarine is what you need. I find the soft, spreadable stuff makes too soft a buttercream, you need something that is firmer at room temperature.

I've had a look at the labelling on Stork and that doesn't appear to have any dairy ingredients, but I've never used it before, so I'm not sure what buttercream made with Stork would taste like!? Or would you even taste it with the icing sugar and vanilla added iyswim? It's gotta taste good - personally, if it hasn't got butter in it, it's not buttercream! But I can't use butter

Nargleblast

All the old TV adverts for Stork block margarine showed it being used in baking cakes, and it made an acceptable buttercream cake filling. I thought it had some milk solids in it? Unless they've changed the recipe, it's years since I last bought any.

jackyann

I have used Pure, and found it very good.

I know a lot of people reckon Tomor is the best, but it's less easily obtained than Pure.

We have dairy allergies / sensitivities in our family, and you really have to ask the person concerned. Some people have things like lactose intolerance or some sensitivities - they are usually OK with standard margarine that has a small amount of milk solids in it, but not enough to trigger problems.
However, if someone has a true allergy to cows' milk products, then you really do have to use one of the dairy free margarines.
It can also be worth asking if they are OK with goats' milk products (again, it varies) as some supermarkets or specialist shops sell goats' milk butter

nuatha

Nargleblast wrote: »

All the old TV adverts for Stork block margarine showed it being used in baking cakes, and it made an acceptable buttercream cake filling. I thought it had some milk solids in it? Unless they've changed the recipe, it's years since I last bought any.

Stork block margarine is vegan/dairy free, the spreadable version contains milk.
The block makes an acceptable "buttercream"

ancientofdays

Stork works, I prefer Pure but tend to add a little more vanilla extract and a little lemon juice

tessasmum

I use Vitalite to make buttercream icing regularly, and have done so for many years. Perhaps I don't notice that it is "wet" as someone has described it, but I do know that it usually takes up more icing sugar than recipes call for, so perhaps that is why. It does make good buttercream and I would recommend it, but just bear in mind that you might need more icing sugar than normal. The benefit of Vitalite is that it is widely available and not expensive. Good luck x

booter

jackyann wrote: »

I have used Pure, and found it very good.

jackyann wrote: »

you really have to ask the person concerned. Some people have things like lactose intolerance or some sensitivities - they are usually OK with standard margarine that has a small amount of milk solids in it, but not enough to trigger problems.

ancientofdays wrote: »

Stork works, I prefer Pure but tend to add a little more vanilla extract and a little lemon juice

Thanks all for the input :A I took your advice jackyann and asked! And she usually uses Pure too, so it's nice to know that it's been tried and tested for baking and works. And thanks ancientofdays for the advice re vanilla/lemon juice