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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- 1 cup heavy cream
- 2 tablespoons honey or maple syrup
- 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
Prep Time 5 minutes
Total Time 5 minutes
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If you are into eating just the frosting, you might want to dust some Chocolate “Dirt” over it. Enjoy!
I accidentally left the whip cream in the blender to long and is now cream again. What do I do?
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?
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
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.
If I substitute honey for agave, would I use the same amount? Is it a one for one swap? Thanks!
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!
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…
Alex | psicologos en df says
wowow!!! yummi! i like it! I want my Banana Cream Pie Cupcakes =D
pastry chef says
I really like the idea of using soy/rice milk and corn starch to make non dairy whipped cream – thanks for the tip!!
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.
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.firstname.lastname@example.org
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.
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.