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Has anybody attempted to make a dairy-free buttercream-like frosting for a cake?  I'd like to avoid using a margarine-like substitute and prefer to use coconut cream if possible.  Will it emulsify properly with a cooked meringue, or will it just be a total waste of ingredients?

"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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