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    You are in: Home / Community Forums / Recipe Requests - General / Dairy-free Bavarian Cream
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    Dairy-free Bavarian Cream

    Valcsi
    Thu Nov 08, 2012 4:57 pm
    Newbie "Fry Cook" Poster
    Hello everybody,

    It's been a long time since I started to search for dairy-free Bavarian Cream.
    So far with not much luck! I have a son with severe allergic reaction to the casein in milk and all the recipes that I found call for heavy cream that I still didn't figure out how to substitute. icon_sad.gif (I'm so tired of jelly filling!)
    I found an Orange-Coconut flavored recipe which sounds good, but I really wanted the original "plain" or strawberry flavor recipe!
    If anybody out there knows how to make one I would really appreciated, since I have to make a cake on Monday for my husband's birthday!
    icon_biggrin.gif
    Thanks in advance

    V
    Dee514
    Thu Nov 08, 2012 5:53 pm
    Forum Host
    Hi,
    This isn't a Bavarian cream recipe because I don't know how to make Bavarian cream without using heavy cream, but this may work for you since it is vegan. Its been eons since I've made it, so I don't remember what it tastes like.

    Make Cream Filling:

    1/4 cup nonhydrogenated shortening
    1/4 cup nonhydrogenated margarine
    1 cup powdered sugar
    1 tsp. vanilla extract
    2 TB barley malt powder (gives the filling a sweet, marshmallowy taste; not to be confused with malted milk powder)

    Beat together the shortening and margarine with a handheld beater or stand mixer. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and malt powder and beat for another 2 minutes.
    ```````````````````````````````````````````````````````````````````````````````````````````````````
    Again, its not Bavarian cream, but you could sub a non dairy milk and shortening for the butter.

    Nonna's Faux Whipped Cream (aka Flour Frosting) - makes enough for 1 9-inch layer or 1 doz cupcakes

    1c milk
    5TB all-purpose flour
    2 tsp pure vanilla extract
    1/2 pound room temp butter (2 sticks)
    1 1/4 cups granulated sugar (DO NOT use powdered/confectioner's sugar, it contains cornstarch)

    In a medium saucepan, whisk milk with all of flour.
    Heat mixture over medium heat, whisking constantly until the mixture begins to bubble/sputter.

    Continue stirring while mixture thickens. After about 7 minutes of heating and whisking, it should be thick like cake batter.

    Stir in the vanilla extract and set mixture aside until COMPLETELY cool.

    In the bowl of a stand mixer with the whisk attachment, and med high speed, beat the softened butter with the granulated sugar until mixture is light, fluffy, not gritty, and white in color (about 3 minutes - longer if using a hand held mixer).. Sugar should be totally incorporated.

    When milk/flour mixture is completely cooled, add it to the butter/sugar mixture.

    Beat everything for about 1 minute on high speed, frequently scraping down the bowl, until the frosting is smooth and well blended.

    The frosting should be like whipped cream (light and fluffy).

    My only other suggestion is to find a Bavarian cream recipe that uses milk instead of heavy cream and substituting rice milk, almond milk, or soy milk for the dairy milk in the recipe. In theory they should work, but I have never tried it.
    icon_confused.gif
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
    Most people that are casein intolerant can have heavy cream and butter because there are only trace amounts of casein in them.

    Casein is found in almost all dairy products, including milk, yogurt, cheese and ice cream. Very high-fat dairy products such as heavy cream and butter contain almost no traces of casein, but very sensitive individuals may react to even trace amounts. Ghee, or clarified butter, is free of casein and is safe even for people with casein allergy. Read ingredient lists carefully to avoid any foods containing dairy-derived ingredients including calcium lactate, sodium lactate, lactic acid and sodium stearoyl lactylate.
    Valcsi
    Sat Nov 10, 2012 8:06 am
    Newbie "Fry Cook" Poster
    Thanks for your quick reply!! Both recipes definitely worth to try.
    I was wondering if I can substitute the milk with coconut milk in the 2. recipe?

    Unfortunately my son can't have anything that has any components of any dairy product doesn't matter how small amount the product contains. He is allergic to other components as well in a measure that almost made me fall off the chair when the doctor told us about it. The smallest amount (like trying to drink from a cup that somebody touched on the edge of the cup with a hand that touched cheese before) could send him into an anaphylactic shock. icon_sad.gif

    Thanks again! I'll try both of the recipes!!
    Dee514
    Sat Nov 10, 2012 9:43 am
    Forum Host
    Sorry your son's allergy is so severe.

    I can't say for sure if coconut milk will work in the 2nd recipe, I have never tried it. icon_confused.gif

    We do have a
    Special Diets, Food Allergies/Restrictions/Substitutions, etc. forum as well as a Vegan/Vegetarian forum if that will help.
    Valcsi
    Sat Nov 10, 2012 6:18 pm
    Newbie "Fry Cook" Poster
    Thanks. I think I'll try it with it anyway. icon_smile.gif
    Let's see what happens!
    Valcsi
    Sun Nov 11, 2012 8:36 am
    Newbie "Fry Cook" Poster
    I just had couple of more questions.

    The 2nd recipe is only for frosting or could it be used for filling too?

    Do you remember the taste of 2nd recipe?

    Aaand icon_smile.gif .....if I want to make both of them chocolaty how do I do that?

    Thank you
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