Whipped Cream Frosting

 This gluten free Whipped Cream Frosting is fun to make and so easy that the children can practically do it by themselves.  I like to spread it over my Banana Cream Pie Cupcakes, though it goes equally well with Chocolate Cupcakes.

Whipped Cream Frosting

Print Recipe
  1. Place the cream and honey (or maple syrup) in a deep, large bowl
  2. Whip with a hand blender until stiff peaks form
  3. Spread over cupcakes or cake
  4. Serve

If you are into eating just the frosting, you might want to dust some Chocolate “Dirt” over it. Enjoy!

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49 responses to “Whipped Cream Frosting”

  1. I’m making a peach layer cake, and I was wondering if it’d be possible to substitute the honey for either canned peach syrup, peach jam/preserves, or peach puree? Would the whipped cream still come out with the right texture? Or if you could direct me to another whipped cream/buttercream recipe where I could use fruit as sweetener, that would be great.


    • Skye, I haven’t tried that so not sure, feel free to experiment and I hope you’ll let me know what works :-)

  2. In the photo, it looks like it can be piped, but it’s a dairy base. My question is this: If I make this to put on cupcakes for an outdoor bake sale (73-75 degree weather), how long can I reasonably expect the frosting to remain looking piped following the recipe as written?

  3. I followed the dairy free recipe to a tee and used the hand mixer for over 10 min and never got it to form peaks. Did I not mix it enough or is there another trick?

  4. Oops! I just made honey butter. Thanks for the recipe. Next time I will not do my math at the same time.

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Recipes » Toppings » Whipped Cream Frosting