whipped cream frosting

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.

Print Recipe
Whipped Cream Frosting
Serves:about 8 cupcakes
  • 1 cup heavy cream
  • 2 tablespoons honey or maple syrup
  1. Place the cream and honey (or maple syrup) in a large (and if possible deep) 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!


  1. Annalisa says

    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?

  2. Jen says

    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?

  3. Jane says

    I tried making the marshmallow frosting for the chocolate cake? The egg whites were nice and stiff, however, when I added the boiled agave, it went flat. How does this work?

  4. m says

    about how many cupcakes can I frost with the measures in Vegan Chocolate Frosting recipe?
    Vegan Chocolate Frosting
    1 cup chocolate chunks
    ½ cup grapeseed oil
    2 tablespoons agave nectar
    1 tablespoon vanilla extract
    pinch celtic sea salt
    1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
    2. Stir in agave, vanilla and salt
    3. Place frosting in freezer for 15 minutes to chill and thicken
    4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
    5. Frost over cake, chocolate or vanilla cupcakes or between cookies

  5. Karen says

    I would use a different sugar substitute, agave nectar is very high in fructose and it is highly processed. Its better to stick to honey, pure stevia and/or maple syrup.

  6. A-DAWG!!! says

    Will this frosting actually come out like the photo pasted above???
    would like to know, i’ve been disappointed twice already with heavy-goopy frosting!

    • mylinda says

      Make sure u don’t over whip the cream.
      Its will start to look goopy then it will whip up real pretty but if u keep whipping it will break back down to that goopy stuff again…

  7. Cathy T says

    For dairy free, soy free cream–try MimicCreme. It is an almond & cashew cream unsweetened. It is an all purpose cream that is gluten free, vegan, cholesterol-free, non-gmo & Kosher. I purchased this at Whole Foods. I was looking for a substitute for milk.

  8. Rachel, Michigan says

    There is a product, which name is not coming to mind right now, but I saw it in the freezer section at our grocery store in Michigan called Kroger. It is in the natural foods section of the store near the organic ice cream and coconut milk ice cream. I think the name has “Tru” in it but I Googled based on this poor memory and couldn’t find it. It is made from palm oil and would probably be most similar to Cool Whip. I thought the name might be “Tru North” or something like that. You could email me direct if you are desperate and I can check on it next time I go. RachelErnst.com@gmail.com

    Trader Joes has a decent instant pudding mix without too much yucky stuff in it. Add less milk of choice to make it thicker.

    Thai Kitchen coconut milk is the thickest. Don’t shake it. Let it sit on shelf at room temp for a few weeks (more/less?) to separate. THEN refrigerate it. The cold is hardening the fat to thicken it. THEN open it and use only the thickened part and pour out the watery stuff to use in some other application. Depending on your brand, the stuff can be already quite thick (Thai Kitchen) or need thickening (Native Forest) with a starch or better yet good old cocoa powder. Stevia or erythritol or raw honey to sweeten. You will have to keep it cold in order to keep the thickness.

    OR, DON’T refrigerate it at all before you start thickening it. That way you’ll know that it won’t melt at room temp. Just keep adding (cocoa powder), but give it time to absorb and thicken.

  9. kerri says

    There is coconut creme in a can that is used for making Pina Coladas. I take it that coconut MILK in a can is different? Is refrigerated coconut milk the same (it comes in a carton and is probably not as concentrated)? Thanks for the suggestions on Mimic Creme. I have tried Soyatoo and liked it, but again it contains soy.

  10. Erika says

    Another easy way to may non-dairy whipped topping is using non-dairy creamer:

    * 1 cup of Non-Dairy Creamer
    * 1/4 cup of cold water
    * 1 tablespoon lemon juice
    * 3 tablespoons of powder or confectioners’ sugar

    You just whip the first 3 ingredients together until soft peaks form and then gradually beat in the powdered sugar until stiff peaks form. Refrigerate for at least 1 hour until stiff, then fluff, and serve!

  11. Jill says

    Thanks for all the suggestions!!! Does anyone know if the substitutions will last as long as regular whipped cream or do you need to eat them pretty much right off the bat?

    • Erika says

      Making dairy free whipped cream is easy! Just follow a traditional whipped cream recipe, but substitute Silk Almondmilk (vanilla flavor) for the heavy cream and add 2 Tbsp of corn starch (as a thickening agent). Its delicious!

      I have even got my cow’s milk loving husband addicted to Silk almondmilk, which you can even use to make dairy-free ricotta and a buttermilk substitute.

  12. Molly says

    Messy Chef,

    I like to use a product called Mimic Creme cream substitute, made from almonds and cashews. The company is launching a whipped topping product in May!


  13. Claire says

    Jill and Messy Chef,

    I’ve used agar powder/ flakes to make pseudo whipped cream or whipped cream like icing with coconut milk and other milk alternatives.

    I have used this recipe subsitituting arrowroot powder and a few milk alternatives and it has turned out fairly well (the higher the fat of the milk the better) http://ecoliciouslife.blogspot.com/2009/09/coconut-milk-whipped-cream-others.html

    The Angelica Kitchen cookbook has a dairy-free recipe using Agar that makes a carob frosting where I have substituted cocoa powder for carob and almond milk for soymilk. There’s a version online at wellsphere that uses agave.

    Hope this helps!

  14. Anna Hoang says


    Regular whipped frosting tends to “bleed” or separate after a few hours. Does the agave nectar help keep the frosting from separating? Cheers!

    • Marie says

      Dana Carpender in her low carb cookbooks recommends using a teaspoon of vanilla pudding mix in whipped cream icing to stabalize it. I hope it’s gluten-free. I don’t know.

  15. says

    Jill, you can whip the coconut cream that you skim off the top of a refrigerated can of coconut milk. Takes two cans for my mixer to be able to do it right. Add a touch of some starch (cornstarch is what I usually use) and a bit of agave or other sweetener. Sometimes I use alcohol, too.

    We love it.

    • Kari says

      I was just going to say the same thing Sally said. Refrigerate a can of coconut milk overnight. I use one of those puncture type can openers to open the bottom and drain out the liquid, then tip over and open the can with a can opener, scoop out the white thick coconut that is left. I can whip one can with my hand mixer. Add some sweetener. I don’t use any kind of starch. Works really well and would be really good on banana cupcakes I think!

        • Kari says

          I have never seen coconut “cream” in a can? It is called coconut “milk”. And by putting it in the fridge overnight, I guess what you are doing is separating the cream from the milk. The cream is what you use to whip up.

          RH – one can can comfortably cover one 8 inch cake pan worth of cake.

          Sorry Messy Chef but I have not found any alternatives to coconut if you can’t do dairy. I know you can buy cream replacement like to use in recipes (like ice cream), but I don’t know if you can make actual whip cream out of it?

    • Tina Grahek says

      Rich Whip is non dairy and does not use soy. It is not healthy but I use it only once or twice a year. It is found in the freezer section of the regular grocery store. richwhip.com

    • Donna says

      There is a fabulous non-dairy “creme” in my neck of the woods called “Mimicreme” that is non dairy, non soy, and gluten free. It’s available in sweetened or unsweetened, and it is basically made using almonds and cashews. Made in Albany, NY, by Green Rabbit LLC. They have a website with a contact phone number, I don’t know how far away it’s distributed but it’s a fantastic product so ask your health food store to get it!!

      • Lea says

        Cool that sounds great..have to check it out! I love how much people share good things! God’s garden is open:) i thank Jesus.

    • says

      I know this sounds weird, but I did this for my niece’s birthday cake because I had limited resources and she is highly allergic to dairy. I took quinoa flakes and ground them up into a fine powder. Then I put a can of coconut milk on the stove and mixed in the quinoa flakes and agave and slowly cooked it until it turned to the consistency of frosting/cream. It was actually really delicious.

    • jillian says

      if it works for you i saw whipped rice cream in an aerosol can at whole foods..been wondering if it has nice flavor..let me know if you try it :)

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