Soy-free, dairy-free frosting or whipped topping?

LiddyBit

I am making these carrot cupcakes -
http://hellogiggles.com/carrot-cake-cupcakes-gluten-dairy-free

But I don't eat soy, so I need something else for the frosting. Usually I just bake full out but I've recently cut dairy from my diet and it has been difficult adapting recipes since soy products are so often the substitute. I have been soy-free for a while, so that's out.

Recipes?

Thanks!

VictoriaLandis

I have done coconut oil blended with powdered sugar in the past. You have to keep it in the fridge though b/c it will be liquid at room temperature. Also almond milk with powdered sugar makes a nice glaze for a lot less fat.

valeriedent2

There's recipies out there made with marshmallow fluff.

Not the best for you, but dairy and gluten free.

sarahd150

I have an recipes using coconut cream as a base. There are several versions, but this seems to be a simple one:

http://www.gooseberrymooseberry.com/2012/02/peach-cupcakes-with-coconut-cream.html?m=1

Lorettia

I'm lactose intolerant, so everything has to be dairy-free for me. Almost everything I want, I can make with almond milk replacing the normal milk. Here's my recipe for almond milk. I also quite often simply just do the almonds and water if I'm putting it in baking, in order to have less calories. Another way to do a frosting without milk or soy is to go the buttercream way, and just use margarine. But of course, that will tend to be way more fat and calories.

Homemade raw almond milk. Feel free to flavor it as you please with dates, cocoa powder, carob powder or honey.

Makes about 5 cups
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
1 cup raw almonds
4 cups water
1 T. maple syrup
1 t. lemon juice
1/2 t. salt
Preparation:
Combine all ingredients in a blender. Pour mixture into a fine mesh bag or cheesecloth over a container, squeezing all of the liquid into the bag. Serve chilled as is or use in dairy-free recipes.