Allergy Free
Whipped Cream Frosting

This allergy free whipped cream frosting is a delicious way to top your allergy free cupcakes. It is not as sweet as a butter cream frosting and has a light and fluffy texture, much like whipped topping. It is also very easy to spread on cakes (or cupcakes) which makes for easy decorating. The downside is that it should be refrigerated until it is served or it will become runny. If that isn't a problem for you, give this frosting a try!

Ingredients:

1/4 cup rice flour
1 cup rice milk
1 cup sugar
3/4 cup shortening
3 tablespoons butter flavored grapeseed oil
1 teaspoon vanilla
3 tablespoons cocoa powder (optional)

Directions:

1) In a medium saucepan, whisk together the rice flour and rice milk until combined completely. Cook over medium heat, stirring frequently. When the mixture begins to thicken whisk constantly until it is the consistency of pudding. Remove from heat and set aside to cool.

2) With a mixer, cream together the shortening and butter flavored grapeseed oil until smooth and light, about 4 minutes. Add the sugar and beat for another 4 minutes. Add the vanilla and cooled flour and milk mixture and beat for another 4 minutes. If desired, add cocoa powder and mix until incorporated completely. Refrigerate until ready to use.

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