![]() ![]() I really enjoy learning the old ways of doing things. I have a major interest in Mythology and History (focusing mainly on Ancient Greece, but I'm enthralled by all ancient history and interested in anything up until the second half of the 20th century) If there wasn't anyone around to drag me home I'd probably just disppear into the wilderness never to return. ( I may have an overactive imagination :). Ideally I spend most of my time trekking around the woods and mountains here in PA looking for adventures and hidden treasures, old ruins, and historical trails. I've just started experimenting with home brewing (trying some basic and easy wines and meads) Hopfully I'll eventually become adept at that and be the family's Merry maker lol Any tips are welcomed! Plus home gardening ofcoarse :) But I don't have much room right now. I love plants and botony so learning about local eatables and herbs has always been an interest. I'm just learning, but I'm coming along fast. I do a lot of berry picking in the summer as well as other wild foraging. Well, obviously I love to cook since I'm here on Zaar! Besides that (in the food dept) I've got my hands in a little of everything. Not what I was expecting.ġ Star: Poor, recipe did not work at all and I would caution others to consider another recipe. Might need some slight changes, but in general the recipe works and others might enjoy this more than I did.Ģ Stars: Fair, recipe did not work out well for me and I cannot recommend it. It also works really well on sugar cookies and pumpkin cookies.My rating system (Which I stole from HeatherFeather, I think she put it perfectly) -ĥ Stars: Outstanding,a special find that I will make over and over again.Ĥ Stars: Very good, something I highly recommend others to try, I would make this again, although I might make minor changes to suit my tastes.ģ Stars: Good, but not something I will make again often. This recipe will frost two 8-inch cakes, a 9x13 sheet cake, or 24 cupcakes. If you want chocolate frosting, reduce the amount of powdered sugar by ¾ cup and replace it with cocoa powder. You can always add more at the end if it's too thick.įinally, you mix in the remaining powdered sugar, sifting as you did before. If you want an even stiffer frosting for a cupcake, you can reduce the amount of milk. In this recipe, I use ¼ cup of milk and this creates a good consistency for frosting cakes and cookies. Next, you add dairy free milk and the vanilla. Scrape the sides of the bowl and mix some more. It is a little big so I have to remove the beater from my mixer but it works!īegin mixing on low speed until the powdered sugar is mixed into the margarine. I don't own an actual sifter so I use my mesh strainer. Next, you sift in about half of the powdered sugar. I love using my Kitchenaid stand mixer for this job! The margarine needs to be whipped so it is smooth and without lumps. Patience is key here! If you have a "soften butter" setting on your microwave, that might work fine. Whenever I try to soften in the microwave, it inevitably melts rather than softens which will make this frosting runny. It works best to let the margarine soften at room temperature for a while. Just make sure it is safe for you! How to make itįirst, you start with softened dairy free margarine. I tend to use soy milk but have also made this rice milk which works really well, too. ![]() You can use any milk substitute that you like. I like to use Earth Balance buttery spread which comes in both dairy free and dairy free/soy free varieties. ![]() To make buttercream frosting dairy free, you'll need to make two swaps in a traditional recipe: Just because you can't have dairy doesn't mean you can't have frosting just like buttercream. But they're even better spread with buttery, sweet frosting! Plus, it is really easy to make and spreads easily on cakes, cookies, and bars!Ĭookies, bars, cake, and other desserts are good. This dairy free frosting is like traditional buttercream frosting but without the top 8 allergens. ![]()
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