It’s time for our second CAKE101 post! Every Monday we post a handy cake decorating / baking tip to help make whipping up delicious and gorgeous baked treats easy and fun. This weeks nifty little tip is something every baker learns in their novice stages… with disastrous (and sloppily cupcake frosted) results. To help save you from learning the hard way we offer up this little pearl of cake decorating knowledge…
“Never use margarine or low fat spread to make buttercream! These contain a higher ratio of water and will affect the structure and firmness of your frosting.”
Here at Juniper Cakery we love food and can’t bear to scrimp on taste and texture for the sake of fewer calories or grams of fat, but if you want to downsize on the fat in your cupcakes then why not try topping your cakes with home made jam, low fat chocolate spread, or a tasty dollop of marshmallow cream?
How do you make buttercream icing for someone who is allergic to dairy?
Hi Hazel,
We would recommend a marshmallow frosting which is made with egg whites, corn syrup, a little salt, icing sugar and vanilla extract. This can be harder to work with/pipe but it contains no dairy and offers a tasty alternative.
We hope this helps!
Juniper Cakery