This allergy free whipped cream frosting is a delicious way to top your cupcakes for any occasion! It is not as sweet as a buttercream frosting and has a light and fluffy texture, much like whipped topping.
Cake is good on its own but it's even better topped with some frosting! Even though the name sounds like this recipe is dairy-filled, it is actually 100% dairy-free!
The ingredients
Rice flour and rice milk make up the base of this frosting recipe. If you don't have rice flour, you could try another wheat-free flour option such as sorghum flour. Any safe milk substitute would also work. I have used soy milk in the past.
Shortening is whipped together with canola oil and sugar to create a light, fluffy texture. I use Spectrum shortening which is made from palm oil so making it a safe option for those with a soy allergy and it does not contain partially hydrogenated oils. It is sometimes 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. 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.
Recipe tips
Ideally, you will use a hand mixer or stand mixer to make this frosting because it does take a lot of whipping. When adding in the thickened flour mixture, it takes some time and effort (yours or the mixer's) to get this frosting smooth and light.
Like a whipped cream frosting, this will get a little bit softer and runny if it is left at room temperature for too long. I recommend refrigerating it until you are ready to frost and serve your cake or cupcakes.
More dessert recipes
📖 Recipe
Allergy Free Whipped Cream Frosting
Ingredients
- ¼ cup rice flour
- 1 cup rice milk
- 1 cup sugar
- ¾ cup "safe" shortening or coconut oil
- 3 tablespoons canola oil
- 1 teaspoon vanilla
- 3 tablespoons cocoa powder optional
Instructions
- 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.
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Stacy Lee says
Can I use vegan butter instead of shortening? And coconut oil instead of canola oil?
What exactly is in canola oil anyway? Or what about avocado oil?
Kristi says
Hi Stacy,
I haven't tested this with vegan butter instead of shortening so I can't say for sure how it will turn out. As far as substituting the canola oil, yes, you can sub avocado oil or any other liquid oil in place of canola oil.