Icing Recipe for Allergic 3Yr Old

No need for substitutions:
2 sticks shortning
5 1/3 cups powdered sugar
3 Tbs water
2 tsp vanilla

Just whip and go. It actually tastes better the second day.
Enjoy!

I used the following recipe substituting Smart Balance for Butter and Soy Milk for milk. I bet you coulduse rice milk. Not certain that the Hershey's cocoa ok for you but it looks like it is. You can call the co to confirm. Also, this frosting is a bit runny right when made but 30 min or so in the frige gets it to a better consistency. And, it tastes good!

ONE-BOWL BUTTERCREAM FROSTING
6 tablespoons butter or margarine, softened
2-2/3 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/3 cup milk
1 teaspoon vanilla extract

Beat butter in medium bowl. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla. About 2 cups frosting.

You did not mention any corn allergies. But most powder sugars contain corn starch to prevent caking.

Take care
J.

Wholefoods, trader joes, Jewel's and Ultra Foods have an allergy friendly icing, cake, cookie, and brownie mix. you will find it either with the rice and soy milks or with glutenfree flours. My son is allergic to the said things plus wheat so I understand.

to make things even easier, either betty crocker or piliabury has an icing which has basic ingredients, just read the labels as I cannot remember which brand or type.

I use powdered sugar and milk to make glaze and I imagine rice milk would work the same way (just mix until the right consistency, then drizzle on.) But I also googled just and found this recipe that is milk-free: http://www.cooks.com/rec/view/0,1813,157188-246205,00.html

Have you checked out www.elanaspantry.com? She has a ton of wonderful recipes, most of which are gluten free, casein free and often soy free as well. I just made a gluten/casein/rice/egg/soy free chocolate cream pie and it was quite good! Can you do almond flour? I do a lot with that (not sure if you're avoiding almonds or not). Of course if you can do gluten, that may not be necessary, but if your son is sensitive to all of these things, it may be wise to limit the gluten so that that does not become the next sensitivity. Are you familiar with leaky gut syndrome? I can give you more information if you not familiar with this. It could lead to more sensitivities if that is what's going on and you're not careful. Good luck!

K.

You can try icing-1 cup confectioners sugar + 2 teaspoons corn syrup, 1 teaspoon vanilla, and 1 teaspoon rice milk or frosting-1/2 cup smart balance, 3-4 cups powdered sugar, vanilla and lemon juice + rind and if frosting is still too thick add a little rice milk. If you don't like lemon, you substitute rice milk. Good luck.

we used vanilla rice milk and powdered sugar and cocoa (for chocolate)... i'm sure there's a proper measurement but we just winged it.

if you check icing labels many of them are just sugar and corn syrup. i didn't know that until my son grew out of his allergies!!

You should really go see a NAET doc(Nambudripad's Allergy Eliminiation Treatments). My son was allergic to about 20 things. He is in the process of eliminating all his allergens. We are going to Dr. Tam in Lombard- He's fantastic. He is no longer allergic to Wheat/Gluten, peanuts, animals... the one we are working on now is dairy. I really hope your 3 year old grows out of it or you at least look into this. :o) The sites I learned about this was on:
www.allergyescape.com
www.naet.com
Good luck! :o)

Hi D.- Cherrybrook Kitchen makes delicious mixes for those with allergies. I pick them up at Whole Foods. They are peanut free, dairy free, egg free & nut free. I think that their frosting mix is especially yummy. The website is cherrybrookkitchen.com.

D., Here's a recipe for you. It's from the book "Vegan Lunchbox" by Jennifer McCann. You can get it on Amazon.com
Chocolate Vegan Buttercream
3 cups powdered sugar
1/2 cup cocoa powder
1/2 cup vegan tub butter (Smart Balance or Aldi's brand)
3 1/2 - 4 Tbsp rice milk
1 1/2 tsp vanilla
Sift together powdered sugar and cocoa powder in mixing bowl. Add margarine, rice milk, and vanilla and beat well until smooth. YUMMY! E-mail me if you'd like any more recipes. My 2 1/2 yr old is ANA to dairy, seafood,shellfish, and allergic to strawberry, grass, pollen, wool, lanolin, and ???
You should check out our food allergy group on Yahoo groups: ____@____.com Also, since you are somewhat local, we have a local food allergy support group that meets the second Monday of each month from 6-7pm in mtg room A of IVCH. Feel free to e-mail me for more info. Kids are welcome to come. I have an almost 7 yr old and a 4 yr old as well. I'd love to chat more with you. - J.

I know I'm too late for this initial request, but you might want to check out this site: http://www.elanaspantry.com/

She has a cookbook available, too. It looks really great for people with allergies. I plan to buy it for my b-i-l, who has Celiac's Disease.

D.

I use the following recipe from Wilton:

Buttercream Icing
Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk (but I use water)
Makes: About 3 cups of icing.

instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.