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 Post subject: Pillsbury frosting
PostPosted: Thu Jun 19, 2008 10:24 am 

Joined: Wed Sep 13, 2006 10:59 am
Posts: 63
Location: Ohio
Does anyone who is dairy allergic use Pillsbury classic white frosting? A friend of mine indicates that her sister in law feeds it to her dairy, egg, PA allergic child. i called the company and they said there is no dairy ingredients in it but it has the Kosher sign with a D next to it "UD" So I asked the rep about it and she said she didn't know. I would love to have the option of using a prepared frosting in a pinch (I normally make my own) but am still nervous.

Anyone else find that it is OK for their child?

2.5 year old: allergic to wheat, dairy, egg, peanut, oat, turkey, and cats
5 year old: no known allergies
Husband no known allergies
Me allergy to morphine only

 Post subject:
PostPosted: Thu Jun 19, 2008 7:46 pm 

Joined: Wed Aug 10, 2005 11:21 am
Posts: 692
Location: Cobourg, ON
Can you ask to speak to someone above the rep you spoke to? Any time I make frosting, I make a large batch and then divide it into small portions and freeze it. Then if a birthday celebration comes along I take a cupcake out of the freezer and then use my frosting from the freezer also. That's my coping strategy!

13 year old daughter -- lives with life-threatening allergies to milk, tree nuts and peanuts; seasonal allergies (birch, maple, ragweed); pet allergies; asthma; and eczema
10 year old son - no allergies

 Post subject:
PostPosted: Sun Jun 22, 2008 10:32 pm 

Joined: Tue Jun 03, 2008 9:08 pm
Posts: 41
I would love to have any good receipes that you ladies have for making frosting. This seems to be a struggling point for me with my baking finding a good icing receipe that is safe for Zachary. I know Betty Crocker makes a frosting that doesn't seem to have dairy in the ingredients but has a U then D on the label so I'm so affraid to feed it to my litlte guy. I'm still trying to determine labels meanings, I think that means that it may have traces of milk correct? Anyways, any receipes or products that are dairy free for icing would be much appreciated thank you! :)

Jodi :)

 Post subject:
PostPosted: Sun Jun 22, 2008 10:43 pm 
I make a 'buttercream' with Earth Balance, icing sugar. I usually flavour it cocoa, mocha, or pureed fresh fruits for a fruit flavour, like strawberry.

 Post subject:
PostPosted: Mon Jun 23, 2008 6:35 am 
Site Admin

Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6616
Location: Ottawa
Really, if you have found a safe margarine or shortening, you can use that in any frosting recipe. The same goes for a milk substitute.

Here is a recipe that we use (omit the cocoa if you want vanilla frosting. Adjust the water to get the right consistency - add half of it and add a little bit more at a time )

From the Food Allergy and Anaphylaxis Network site:
Cocoa Frosting
M, E, W, P, N
1/2 cup milk-free margarine, softened
1/2 cup Hershey’s® unsweetened cocoa powder
2 2/3 cups unsifted confectioners sugar
1/4 cup water
1 tsp. vanilla extract

Beat margarine on medium speed in large mixer bowl until softened, about 1 minute. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy.

Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy and green beans) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: Oral Allergy Syndrome, Allergic to Birch trees

 Post subject: frosting
PostPosted: Mon Jun 23, 2008 12:27 pm 

Joined: Sat May 20, 2006 1:40 pm
Posts: 149
Location: Toronto area
I took the Wilton cake decoarating course and use their recipe for buttercream icing (I just omit the meringue powder)

1 cup of shortening (crisco - white not the yellow one)
4 cups of icing sugar
1 tsp vanilla
water (add a few tablespoons at a time to get the right consistency)

If you want chocolate icing add 1/2 cup of cocoa.
You can colour it with food colouring.

You can make this ahead, put it in a tupperware for a couple of weeks and put it in the refrigerator ( I don't think it will freeze)

Come to think of it - I have frozen leftover cakes and when defrosted they taste really good!

Hope this helps.

boys' mom
egg, dairy, peanut, nut

 Post subject:
PostPosted: Mon Sep 15, 2008 10:09 pm 

Joined: Thu Sep 11, 2008 9:39 pm
Posts: 55
Location: Ohio
My daughter was dairy-egg-nut and we used Pillsbury Funfetti icing all the time with no problem. My husband liked it better than my attempts at homemade. Now that we have added wheat and soy to our allergy list, we are looking again at icing recipes!

Daughter #1 eczema, asthma, and allergic to eggs, dairy, beef, nuts, soy, wheat, dogs, cats, and grass
Husband intolerant to dairy, allergic to grass and dust
Daughter #2 "outgrew" allergy to dairy and egg

PostPosted: Thu Oct 02, 2008 9:58 pm 

Joined: Tue Sep 12, 2006 4:09 pm
Posts: 21
Location: Toronto, Ontario
My friend Melody, who used to be a professional baker, came up with this recipe while she was caring for my daughter, who is anaphylactic to milk and allergic to egg. The Tofutti and Earth Balance make *all* the difference. Delicious.

Melody's Vegan Buttercream Frosting

1 cup Earth Balance vegan margarine
1 tub Tofutti 'better than cream cheese' spread
1 tsp. vanilla extract
1 Tablespoon soy or rice milk (optional)
Approx. 5 cups confectioner's sugar (more as needed to achieve the right texture)

Combine wet, add confectioner's sugar and blend until smooth.

Add cocoa for a chocolate 'cream cheese' frosting or food colouring as needed.


Lee Parpart

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