After posting my review for Wholesome Chow’s Cake [Cupcake] Mixes, I had some requests for the whipped berry frosting that I used on the lavender ones.
Since the recipe is ridiculously easy, versatile, and scrumptious … I thought it was time to share. It comes out light and relatively firm like whipped topping, but with a richer flavor … kind of a whipped frosting / topping hybrid, if you will. Obviously, I used mine on cupcakes as a light frosting, but I think it would also make a great filling for a dairy-free / vegan cake.
Hmm, now that I think about it, this recipe is even rather seasonal. You can vary the jams you use to create colorful springtime and Easter toppings! It really isn’t like me to be in tune with the holidays and seasons with my recipes, so take advantage while you can.
Since jams vary in flavor and sweetness, and cravings for sugar can range widely, I urge you to modify the ingredients to taste, and you can even play around with the consistency if you like.
This recipe is adapted from the even more versatile Whipped Coconut Cream recipe on p253 of my book, Go Dairy Free: The Guide and Cookbook (there are two versions in there, but I based it on the first one). Like some of my more indulgent recipes, this one uses coconut cream as an alternative to dairy cream. Before you shout, “where on earth am I going to get coconut cream!” just relax. Coconut cream is merely the cream that comes to the surface on a can of regular old coconut milk … the kind you can even buy at 7-Eleven.
You can see my Mint Truffles Recipe for a visual of what the cream will look like when you open the can. I get about 1/2 cup of cream per can (my favorite brand for consistency and price is 365 Organic from Whole Foods). So 1 can was all I needed for the full batch below. And remember, light coconut milk will not work, you MUST buy a can of the full fat version. This is dessert people!
As for the leftover coconut milk or water (depending on how thin it is), simply use it as a light coconut milk in recipes or even in a smoothie!
Creamy Berry Whipped Topping
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Tree Nut-Free (not counting coconuts here, but use your own voice of reason if coconut is a problem for you), Peanut-Free, and Soy-Free.
- 1/2 Cup Coconut Cream (see my notes above)
- 2 Tablespoons Jam (I used raspberry)
- 1 T Powdered Sugar, or more as desired (I used TJ’s organic)
- 2 Teaspoons Coconut Oil, melted (straight up, I have forgotten if I used 1 or 2 teaspoons, more will make it firmer, less for softer)
- Pinch Salt
Whip all ingredients in a mixing bowl. I used a hand mixer, and whipped for about 1 minute. Taste test. If not sweet enough for you, blend in more powdered sugar to taste. Place the whip in the fridge for 30 minutes or more, allowing it to firm up a bit more. Whip just before serving (I just used a whisk).
The end result dolloped nicely and stayed perfectly in place for pictures and as I was eating it. But, if it isn’t firm enough for your desires, additional powdered sugar and/or additional coconut oil (add when melted, but it will solidify as it chills) will firm it up more.
Note: As you can tell from my picture below, I was too lazy to sift the powdered sugar since it was such a small amount. For the absolute smoothest results, sift the powdered sugar and follow the directions in Go Dairy Free for whipping.
Makes enough to dollop on about 12 cupcakes or to fill one cake