Lactose-Free Cake Cream: A Simple DIY Step-by-Step Recipe with Photos

Lactose-free cake frosting is a great alternative to classic recipes. The simple step-by-step recipe on this page will help you quickly make a delicious and delicate dairy-free frosting at home.

Lactose-Free Cake Cream: A Step-by-Step Recipe

Nutritional value per serving

208.0 kcal

Proteins: 6.0 g
Fats: 0.1 g
Carbohydrates: 46.2 g

*Nutritional value is calculated per 100g of ingredients

Total time: 20 min
Time in the kitchen: 20 min
Complexity:

A simple recipe.
Number of servings: 1

Lactose intolerance is a problem that approximately 30% of Russian residents experience to varying degrees.

According to doctors, every third Russian experiences the following after consuming milk, as well as dishes prepared with dairy products (butter, cream):

discomfort in the abdominal area;
excessive gas formation;
painful bloating;
nausea;
and in acute cases, diarrhea and even convulsions.

However, only 6% of Russians are aware of their problem and try to consume special products that do not contain lactose.

One alternative for people with lactose intolerance is creams in which regular milk or cream is replaced with a plant-based alternative (soy, almond, coconut milk and cream).

The situation is much more complex if someone with lactose intolerance also has allergies or is gluten intolerant. In such cases, both the baked goods themselves and the frosting used for spreading and leveling the cake must be made not only lactose-free but also flour-free. Classic semolina-based frosting or lactose-free choux pastry (with traditional wheat flour) are strictly contraindicated for such people.

Today, we offer you a versatile recipe for a delicious and delicate, hypoallergenic, lactose-free protein cake frosting that's perfect for spreading on a wide variety of cake layers and is also perfect for decorating desserts.

Step-by-step recipe for dairy-free cake frosting

Lactose-Free Cake Frosting – A Simple, Dairy-Free Homemade Recipe

Ingredients

Servings

Egg white

7 pcs
Powdered sugar

420 G
Gelatin

15 G
Water

100 ml
Vanilla sugar

10 G
Salt

1 pinch

Preparation

Step 1

We begin preparing the cream by pouring 15 grams of gelatin into 100 ml of water and letting it sit for about 10 minutes.

Step 2

While the gelatin is swelling, separate 7 egg whites from the yolk.

It is very important that there is not a drop of yolk in the whites, otherwise the mixture will not beat to the desired consistency!

Step 3

Add a pinch of salt to the whites and beat until fluffy egg foam forms.

Once the egg whites form a loose foam, gradually whisk in the powdered sugar, a little at a time. Continue whisking until a thick, dense foam forms that holds its shape well.

Step 4

Heat the swollen gelatin in the microwave using short pulses or in a water bath and slowly (in a thin stream) add it to the protein mixture, continuing to beat at high speed.

Step 5

After adding gelatin, simply beat the mixture for about 2 more minutes and the cream is ready.

At this stage, it will be slightly runny (as in the photo), but the gelatin will quickly thicken it. Depending on your cake recipe and desired layer thickness, you can use the cream immediately or wait until it reaches the desired consistency.

The simple lactose-free frosting recipe featured on this page is perfect for any sponge cake. You can customize its flavor with various flavorings, such as:

infuse gelatin in coffee;
use flavoring essences or syrups;
Add chopped nuts, coconut flakes, chocolate pieces or crushed cookies as a filling.

We also offer an excellent dairy-free cream for smoothing the cake. How to make protein custard

Another interesting idea is a delicate applesauce cream, which can be made with any lactose-free milk. The classic and alternative recipes for making this cream are discussed step-by-step in this video:

If children or adults have been diagnosed with diabetes, you can treat them to safe and delicious desserts, complemented by a light, lactose-, gluten-, and sugar-free cream. You'll find the recipe for this cream in this video: