COMPOSITIONAL AND COST ANALYSIS OF DAIRY-FREE MANGO COCONUT

BUTTERCREAM FROSTING FROM A DAIRY-BASED CONTROL FROSTING

R. E. Ulieme, & J.E. Romanchik-Cerpovicz, Ph.D., RD, LD
R.E Ulieme is an undergraduate nutrition and food science student and J.E. Romanchik-Cerpovicz is an associate
professor of Nutrition and Food Science in the Department of Health Sciences and Kinesiology, Georgia Southern
University, Statesboro.

Abstract
Although plant-based milk alternatives do not compare to the nutritional composition of dairy
milk naturally, individuals with lactose-intolerance or milk-allergens can tolerate this
substitution without adverse effects. Commercial frosting packaging lacks the clarification of
identifying the product as dairy-free, therefore marketing as dairy-free frosting has a need in the
market. However, for buttercream frosting, milk or heavy whipping cream is typically utilized to
provide structure, while plant-based alternatives lack stability. This study compared the
nutritional composition and cost of dairy mango coconut buttercream frosting (control) versus
dairy-free mango coconut buttercream frosting (final). The anticipated outcome was to produce a
dairy-free mango coconut buttercream frosting with stability while only utilizing dairy-free
butter and plant-based substitutions. Compared to the control frosting with the same serving size
(28 grams), the final product nearly tripled in standard weight (607.94 g) from the control
frosting standard weight (344.25 g). The increase in ingredients like the powdered sugar, coconut
cream from coconut milk, coconut flakes from coconut extract, and mango puree contributed to
the difference in the final product standard weight. The percent calories from carbohydrates,
lipids, and protein were close in distribution (C-60.12%, 52.9%, 0.03% respectively, F-62.5%,
37.2%, 0.03% respectively). The total costs of the final product doubled from the control (C-
$1.76, F-$2.85, but the cost per serving of both were close in value (C-$0.14 and F-$0.13). This
study is relevant in showing that dairy-free frosting can result in the same texture, consistency,
and flavor as a dairy counterpart for the lactose-intolerant and milk-allergy population.

Introduction
The plant-based milk alternative industry is rapidly growing worldwide with sales doubling from
2009 to 2015 and totaling to $21 billion (Bridges, 2018; Silva et al., 2020). The dairy milk
industry, however; has seen a decline in sales by 7% in 2015 and an estimation of a 11%
decrease is anticipated during 2020 (Singhal et al., 2017).
While dairy products with cow’s milk are regarded as nutritious due to their contents of protein,
vitamins, and minerals, metabolic conditions and milk allergies exist making consumption
difficult for individuals in these populations (Silva et al., 2020). Lactose intolerance (LI) and
cow’s milk protein allergy (CMPA) are two known medical conditions, in which consumption of
dairy results in adverse effects. The prevalence of LI accounts for 75% of the world’s population
(Matter et al., 2012; Silva et al., 2020), with majority being minority groups. The prevalence of
CMPA only accounts for 2.5% of infants and is common until early childhood, however; some
cases may be persistent (Tsabouri et al., 2014). Recommended treatment for conditions like LI
and CMPA is to restrict or exclude dairy from the diet (Silva et al., 2020).
Plant-based milk alternatives are suitable for such individuals and are even sought after for
lifestyle choices like veganism (Silva et al., 2020). Plant-based milk alternatives naturally lack
the same nutritional composition as cow’s milk and is often fortified with protein, vitamins, and
minerals to prevent nutritional deficiencies (Silva et al., 2020; Singhal et al., 2017). Common
sources of plant-based milk alternatives include almond, cashew, coconut, rice, oat, soy,
hazelnut, and hemp (Singhal et al., 2017).
Buttercream frosting recipes include butter and milk or heavy whipping cream (Baker Bettie,
n.d.). The textural properties from butter and milkfat provide structure through fat globules and
crystalline fat (Wright et al., 2001). Coconut milk-based products will serve as the plant-based
milk alternative in the recipe. The quality of the dairy-free buttercream frosting was compared to
the dairy-based buttercream frosting.
The objective of this study was to develop a dairy-free mango coconut buttercream frosting
through substitution of dairy unsalted butter to a vegetable oil-based butter while maintaining the
same flavor, consistency, and texture of a dairy-based mango coconut buttercream frosting.
Methods
Preparation of frosting
The dairy-free mango coconut buttercream frosting is based on the control recipe of a mango
coconut buttercream for mango macaroons (Storms, 2018). The dairy unsalted butter was
substituted for ½ cup (1 stick) of vegetable oil-based butter.
Table 1: Ingredients of the Control Frosting Versus the Final Frosting
Dairy Mango-Coconut Buttercream Dairy-Free Mango-Coconut Buttercream
Frosting Frosting
Unsalted butter – ½ cup 113.5 g Dairy-free butter – ½ cup 112 g
Powdered sugar - 1 ½ cup 180 g Powdered sugar – 2 ½ cup 300 g
Coconut milk – 2 tbsp 28 g Coconut cream – 6 tbsp 90 g
Coconut extract – ¼ tsp 1.05 g Coconut flakes – 3 tbsp 15.94 g
Frozen mango puree – 2 17.5 g Fresh mango puree – 6 90 g
tbsp tbsp
Artificial yellow food 4.2 g - -
coloring – 3 drops
Ingredient substitution for the dairy-free mango coconut buttercream frosting includes dairy-free
butter (Smart Balance Original Butter, Conagra Brands, Chicago, IL), which was purchased from
a local supermarket. A Mainstays 5-speed 150-Watts Hand Mixer (model 511370, Mainstays
USA, Bentonville, AR) equipped with chrome beaters was used for mixing ingredients.
 Table 2: Recipes of the Control Frosting Versus the Final Frosting
Dairy Mango-Coconut Buttercream
Frosting
1. Whip the butter until light and
creamy
2. Blend the frozen mango pieces with
1 ½ tbsp of water to yield 2 tbsp of
puree
3. Add in other ingredients with the
butter and mix on low until
combined
4. Increase the speed for an additional
2-3 minutes
Dairy-Free Mango-Coconut Buttercream
Frosting
1. Slice the fresh mango into 4 equal
parts vertically & use 1 slice to blend
until smooth puree forms
2. Next blend the coconut cream &
coconut flakes until smooth puree
forms
3. Whip the butter until light and
creamy
4. Add in other ingredients with butter
and mix on low until combined
5. Increase the speed for an additional
2-3 minutes if needed

Compositional Analysis
Utilizing the USDA FoodData Central, the standard weight in grams and the macronutrient data
were obtained for the ingredients of the control and final frosting products. The ingredient is
entered into the search engine, in which the four filters (Foundation, Survey, Branded or SR
Legacy) were chosen from to determine the most accurate results. The Foundation, Survey, or
SR Legacy filters were found to have options of more accurate serving sizes relative to the recipe
ingredients. Such filters also combine the average macronutrient data from several sources of the
ingredient, which yields more accurate information. The nutritional composition of both the
control and final product were calculated by first determining the amount of servings in each
recipe by dividing the total standard weight from all the ingredients by the serving size. The total
protein, lipid, and carbohydrate amounts from all ingredients in grams were divided by the
amount of servings. To get the caloric amounts from each macronutrient group, each group was
multiplied by their relative kcals/g (i.e. 4 kcals/g protein, etc.) and added together to get the total
calories per serving. To get the percentages of each macronutrient group, the calories of each
group were divided by the total calories per serving.
Cost Analysis
The cost of both control and final products were determined by first utilizing Walmart.com to
find the prices of each ingredient and the price of the ingredient per ounce. Next each gram
weight was converted to ounces using the Google conversion generator. Once converted, the
ounce weight of each ingredient was multiplied by the price per ounce and added together to get
the total cost. The total cost was then multiplied by the serving sizes of each product with the
result divided by the standard weight total (in grams) to determine the cost per serving.
Results
Table 3: Nutritional Composition and Cost
Dairy Mango-Coconut Dairy-Free Mango-Coconut
Buttercream Frosting Buttercream Frosting
Serving Size (g) 28 28
Total kcals 128.34 110.15
Carbohydrates (g) 184.72 373.33
Lipid (g) 92.69 98.75
Protein (g) 1.16 1.96
% Carbohydrate kcal 60.12 62.50
% Lipid kcal 52.9 37.2
% Protein kcal 0.03 0.03
Total cost $1.76 $2.85
Cost per serving $0.14 $0.13

Discussion
The objective for the final product, the dairy-free mango coconut buttercream frosting, was to
produce the frosting to have the same flavor, texture, and consistency as the control product, the
dairy mango coconut buttercream frosting, however, it would be different in that it would have
natural coloring and no milk ingredients. The control product had the optional artificial yellow
food coloring added, while the food coloring was removed from finalized product. The color
payoff for each product was different in that the control frosting resulted in a bright yellow color,
while the final frosting resulted in an ivory color with an orange tint, which is still appealing to
the eye. By the 24th trial, the final frosting mimicked the same flavor, texture, and consistency as
the control, but at the expense of increasing the powdered sugar, increasing the mango puree,
increasing and substituting different coconut products, and substituting the unsalted butter for
dairy-free butter.
While both the control and final frosting both have a serving size of 28 grams, the final frosting
product nearly tripled in standard weight (607.94 g) from the control frosting standard weight
(344.25 g). The substitution from the unsalted butter to the dairy-free butter resulted in a thinner
consistency, therefore the powdered sugar went from 180 grams to 300 grams in the final
product. In addition to substituting the coconut milk for coconut cream (28 g to 90 g
respectively), replacing the coconut extract with coconut flakes, and increasing the mango puree
(17.5 g to 90 g respectively), all the above factors contributed to an increase of carbohydrates,
lipids, and protein in the final product from the control (184.72 g to 373.55 g, 92.69 g to 98.75 g,
1.16 g to 1.96 g respectively). Because the final product has a larger standard weight, it yields
more servings per batch of frosting than the control, and as a result, the control has more calories
per servings (128.34 kcals) than the final product (110.15 kcals). Another result of the larger
standard weight is that the final product overall costs more than the control ($2.85 vs $1.76),
however, the cost per serving between the two is an once cent difference ($0.13 vs $0.14). The
final frosting is successful in that it provides more servings to the consumer for a $1.09 more
than the control.
The importance of producing a dairy-free mango coconut buttercream frosting is to remove the
guessing game for consumers with lactose-intolerance or milk-allergen when shopping within
the frosting market. Although many buttercream frostings on the market exclude dairy
ingredients in their products, their packaging does not provide clear indications (i.e. may include,
small symbol to represent exclusion of 8 allergens, etc.). In addition, it provides consumers with
a unique flavor outside of the traditional flavors (vanilla, strawberry, etc.) typically seen on the
market. If granted the opportunity to continue product development, the flavor, texture, and
consistency would be reevaluated for improvement. While the product met the bare minimum of
the objective, more than 24 trials would be ideal to research the ingredients and techniques of
other dairy-free frosting competitors and experiment on “perfecting” the consistency without
compromising the natural qualities of the product. The goal is to create a formula where the
consumer cannot tell the difference from dairy and dairy-free frostings. Once accomplished, a
line of new unique flavors will be produced for future frosting products.
Conclusions
The findings within this study could help nutrition professionals in their practice with the public
by providing clients or patients with evidence on similarities in quality of original food items and
their substitute counterparts. Some clients or patients have difficulty in wanting to change their
current dietary intake for the benefit of their health. This study shows that researching healthier
food options could yield similar flavor, texture, and consistency to the original version while still
producing cost effectiveness for clients or patients.
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