This allergy free whipped cream frosting is a delicious way to top your cupcakes for any occasion! It is not as sweet as a butter cream frosting and has a light and fluffy texture, much like whipped topping.
The recipe calls for shortening or coconut oil. Regular shortening is typically made from soybeans and contains partially hydrogenated oils (trans fats) which aren’t the healthiest choice. Sure, this is a frosting recipe and most of us don’t eat bowls and bowls of frosting at a sitting but you can make a simple substitution without sacrificing flavor so, why not?
Spectrum shortening is made from palm oil so it is a good option for those with a soy allergy and it does not contain partially hydrogenated oils. It can be difficult to find at the regular grocery store so check your specialty store or buy it online.
You could also use coconut oil instead of shortening (also featured to the right). Coconut oil is also free from trans fats but does contain saturated fat. It has a nice flavor so it works well in this recipe. Coconut is technically a tree nut so be sure to keep that in mind when choosing the oil you use in this recipe.
This dairy free whipped cream frosting is also free of egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
- 1/4 cup rice flour
- 1 cup rice milk
- 1 cup sugar
- 3/4 cup "safe" shortening or coconut oil
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- 3 tablespoons cocoa powder optional
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.
With a mixer, cream together the shortening and 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.