This sweet, rich yet tart and tangy Key Lime Icing is a cinch to make and has great flavor. I like to pair it with my gluten free Coconut Cupcakes to make Coconut Key Lime Cupcakes.
Serves:
Ingredients
- 1 pint heavy cream
- ½ cup agave nectar or honey
- ¼ cup lime zest, I use a microplane zester , 3-4 limes
Instructions
- In a large bowl, whip the cream, agave and lime zest with a hand blender
- Whip until the cream forms soft peaks
- Spread on your favorite cake or cupcakes
This icing would also be an excellent on top of my gluten free Vanilla Cupcakes. Enjoy!
Julie says
Can I make this into a cake?
Courtney says
in making this wonderful looking frosting that i’m now dying to try! i was wondering if you know of a dairy free option for the heavy cream?
Christine says
Can these be frozen, with the frosting on the cupcake? Anyone tried this yet?
Kristin @ Peace, Love and Muesli says
Oh yum! It is very possible that I will make that icing and put it on my morning pancakes. Key lime is my very favorite and gluten-free. I will be testing this recipe out.
Heidi says
I have been reading all your recipes. Can you substitute raw honey for agave nectar. If so, is it a 1:1 ratio? Also, in other recipes I see grapeseed oil used a lot. What is this substitution used for? Our household can eat all kinds of dairy and oils. We are just gluten free. Thanks for your help!
Talia says
I’ve been looking over the cupcake fest you have been having and i think that this frosting is my favourite of all… i am going to have to make it soon!
Katrina (gluten free gidget) says
I have a recipe for a dairy free icing on my blog, but I would like to try whipping coconut milk, too.
Mia says
oh yum, had leftover “icing” and used it this morning to dip fresh strawberries…great way to start the day :-)
Susan says
Can you do eggs? I’ve been considering whipping pasteurized egg whites to stiff peaks, and then adding coconut cream and honey to that. Carefully. And you’d have to serve it immediately. :/
Another option is to whip coconut cream with palm shortening, but that might get a little greasy.
Desi Domo says
Elana! These cupcakes look delicious! But like “Freedom,” I’m also wondering about a dairy-free alternative…
I usually make my frosting with palm shortening and am excited to experiment with this recipe. However, if anyone has any other ideas, I’d love to hear ’em!
Thanks! :)
freedom says
Do you have any ideas for turning coconut milk into icing somehow without using powdered sugar? Have you ever tried to whip coconut milk? I don’t do dairy and would love to have a good alternative!
Yvonne says
I haven’t tried this yet, but the Spunky Coconut cookbook has a recipe for dairy free icing using coconut milk, a little xanthum gum, vanilla & whatever sweetener you want. The author suggests you use a blender to whip it. (BTW – all the recipes I’ve tried so far in this book were great.)
Amy says
You can absolutely whip coconut milk. I add maple syrup and it works great!
Julie says
Late to this thread, but check out this post from The Nutty Kitchen for a nice recipe for whipped coconut cream.
Lindy Williams says
Whipped Coconut Cream
Gluten Free, Sugar free, Dairy Free, Egg free, and Nut Free
Two x 385ml cans full fat coconut milk
1 1/2 to 2 tablespoons agave nectar
1/4 cup soy or rice milk powder
1 tsp vanilla extract or to taste
Open the cans of coconut milk, and cover with plastic wrap, or just leave the lid on loosely. Place covered open cans, the metal mixing bowl, and the beaters from a hand mixer in the refrigerator.
Once chilled, spoon the thick portion from the top of the coconut milk until you have one cup, discarding the clear portion left in the bottom of the cans.
Beat the thick coconut cream in the chilled bowl with a mixer until thick and fluffy
Beat in the agave nectar and milk powder 1/2 teaspoon at a time, testing for flavor and consistency. Add more nectar while beating if needed. Using a rubber spatula, transfer the coconut cream from the blender to a covered storage container, and refrigerate until needed.
To keep chilled even more, place a damp tea towel in the freezer for a while before mixing, and wrap around the bowl of the mixer.
When I make it, I don’t even add the milk powder, and I use 2 tblsp pure icing sugar instead of agave nectar..but it works either way. Keep the cake or whatever you’re using in on refrigerated..or it melts!
Cindy Clemons says
Hi~ Elana:
Can I have whole grain OATS if I’m going gluten / Paleo free diet?
Since I cut out sugar, breads pre packages food my RA swelling in my knees has decreased by 70% after 2 wks.
I made your Rachels Cashew bread, Asian salad dressing, Asian slaw.
I love how simple and quick your recipes are….MANY THANKS!
I’m looking forward to trying many more of them…
Sincerely Seeking a healthier me…
Cindy Clemons
PS: I dropped 4 LBS in 5 days :)