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

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Servings 8 cupcakes



  • Place the cream and honey (or maple syrup) in a deep, large bowl
  • Whip with a hand blender until stiff peaks form
  • Spread over cupcakes or cake
  • Serve
Prep Time 5 mins
Total Time 5 mins
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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