Lactose Free Buttercream

    25 minutes

    Having a mother-in-law with lactose intolerance I wanted to make her something special for Mother's Day. Cupcakes with buttercream icing are traditionally full of dairy, so I adapted Rose Levy Beranbaum's Classic Buttercream recipe to be lactose free. This is as close to real buttercream I've tasted, with the same luxurious texture.

    New South Wales, Australia
    4 people made this

    Makes: 1 batch

    • 6 egg yolks (112g) at room temperature
    • 200g caster sugar
    • 118g water
    • 114g copha (hydrogenated vegetable shortening) molten
    • 2 tablespoons glucose syrup
    • 1 tablespoon vanilla essence (or other flavouring essence)
    • 341g Nuttelex (dairy-free margarine) at room temperature

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Grease a heatproof glass measuring jug and place near the stovetop.
    2. Beat egg yolks with stand mixer until light in colour.
    3. Combine the water and sugar in a saucepan and heat, stirring constantly, until sugar dissolves and the syrup starts to boil. Stop stirring and boil until the syrup reaches 114 degrees C (soft ball stage), then transfer immediately to the prepared glass measuring jug.
    4. Pour a small amount of syrup over the beaten egg yolks, then beat on high for 5 seconds. Repeat until syrup is used up, then scrape remainder into the the mixture using a rubber spatula. Scrape down sides of bowl.
    5. With mixer on high, slowly pour in the Copha and beat until smooth. Scrape sides of bowl.
    6. Add glucose syrup and vanilla essence 1 tablespoon at a time, beating until smooth between additions.
    7. Beat in Nuttelex one teaspoon a a time, then beat until smooth. Refrigerate briefly then re-beat for a firmer buttercream

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