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
Ingredients
- 1 cup heavy cream
- 2 tablespoons honey or maple syrup
Instructions
- 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 minutes
Total Time 5 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
If you are into eating just the frosting, you might want to dust some Chocolate “Dirt” over it. Enjoy!
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!
marcee says
is this the powdered or liquid creamer?
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?
Jamie Rathjen says
This looks so good. I did try it with coconut milk, and it was good, but seemed to melt and separate a bit.
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.
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!
Molly
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!
Anna Hoang says
Hi,
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.
RH says
Just wondering how much whipped cream this makes.
The Messy Chef says
I’m going to sound extremely picky, but I’m not a coconut fan. Has anyone found a dairy free/soy free/coconut free whipped cream alternative?
Sally Parrott Ashbrook 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.
Jill says
I wish I could find a recipe for non dairy/soy whipped cream :( this looks soooo good!!
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!
Janet (Pantry Bites) says
Never thought about using the coconut cream to make whipped cream. Is the residual cream from coconut milk different from coconut cream that you buy out of the can?
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.
Vered 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.
Lea says
Good idea i may try that
Stefanie says
Jill – Here is my recipe for a non dairy/soy whipped cream. I call it, “Better Than Whipped Cream”. I too use the coconut milk but add some other ingredients to make it more like real whipped cream. Check it out here: http://naturaldomesticengineer.blogspot.com/2009/05/better-than-whipped-coconut-cream.html
BTW – I haven’t updated my blog in a while but I no longer have dairy allergies or most of my allergies period.
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 :)
Adrienne says
Substitute mimicreme. It’s sooo good!! I love it in my coffee, too. :)