I’ve been taking a cake decorating class and for the most part I love it. It’s been a lot of fun and I like improving my decorating skills and learning new techniques. I don’t care for the “buttercream” recipe, though. As you know from several of my recipes, I usually use all margarine in my “buttercream” frosting. The instructor’s recipe calls for mostly shortening and a little margarine. I really don’t care for the taste at all. Even with flavorings and extracts, the taste and texture is not pleasant to my personal palate. For a long time I have wanted to try my hand at Italian or Swiss meringue buttercream. For those of you who aren’t familiar with this type of frosting, it’s a egg white frosting (like a 7 minute frosting) with butter whipped into. Obviously, I can’t use butter. I have tried several times to use margarine and so far, all attempts have been met with failure. It’s been quite frustrating. I’ve asked someone who is quite adept at baking and unfortunately for me, they are a baking purist. You never use anything other than butter. Well, that’s all well and good if you can eat butter, but if you are allergic or intolerant, that’s just not possible. I am not giving up, yet! I will keep trying. I will try adding more margarine and also try a different dairy free brand. Hopefully, I will get it and will be able to share a dairy free Italian/Swiss meringue buttercream frosting recipe with you all. Keep your fingers crossed!!!
Update: The frosting is frustrating no more! Check out my Chocolate Swiss Meringue Buttercream recipe. This is the ultimate chocolate frosting!