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Vegan Whipped Cream & Paleo Frosting

Garden Eats coconut whipped cream

Garden Eats baby loves coconut whipped cream

Garden Eats coconut whipped cream on GF cake

My girlfriend called a few nights ago looking for semi-healthy, low sugar frosting recipes to top her son’s cake. We have a few in-house recipes we go back and forth with that are darn irresistible and can be made with ease. One is a bit more whipped and creamy… and also vegan, while the other is a rich butter cream, but of course, without all of the nonsense ingredients commercial brands are wrought with.

Let us know which one you try and if you make any tasty modifications we might like too.


Vegan Whipped Cream 

What You’ll Need:

  • 1 can organic chilled full fat coconut milk
  • powdered stevia (get Sweet Leaf brand or one w/o additives)
  • 1/4 tsp organic vanilla


  • electric beaters
  • metal or glass bowl
  • spatula

Putting It All Together: 

1.Place a metal bowl and beaters in freezer

2. Place coconut milk in frige until you can tell there’s solid milk on top*

3. When completely chilled only use solidified portion

4. Place coconut milk in frozen bowl, add a pinch or two of stevia and vanilla

5. Immediately beat for about 2-5 min until a thick, whipped texture is reached

*You may want to purchase several cans of coconut milk. Occasionally the fat won’t rise to the top and a watery can of milk won’t do the trick. Remember to place the additional can in the frige so you won’t have to wait for it to cool.

Paleo Butter Cream Frosting

What You’ll Need: 

  • 1/2 cup raw organic honey (thick and creamy)
  • 1/4 teaspoon stevia
  • 1/2 cup organic butter (unsalted) — softened, not melted
  • 2 Tbsp coconut cream – thick stuff from top of chilled can as above
  • 2 tsp organic vanilla
  • Cacao powder optional


  • electric beaters
  • metal or glass bowl
  • spatula

Putting It All Together: 

1. Add all ingredients to a metal or glass bowl.

2. Blend for 5-7 minutes… Can add cacao at the end if desired.

3. Taste and add more stevia if desired.

Note: You can use organic sugar for both of these, but you’ll need a lot of sugar so we prefer opting for stevia. If you try it with sugar, add sugar slowly as you beat. Use no more than 1/2 cup or your frosting will be gritty.


C H R I S T I N E Dionese, co-founder of flavor ID and Garden Eats is an integrative health & food therapy specialist, medical & food journalist. She has dedicated her career to helping others understand the science of happiness and its powerful effects on everyday human health by harnessing the power of the epigenetic landscape. To balance the more serious side of her work, she loves to concoct, write about and connect people through food & drink. You can check out her latest work at The Chalkboard Magazine, The Fullest and Rochester's Boomtown Table. Christine lives, works and plays between Southern California & Upstate New York.

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