Key Lime Icing
This sweet, rich yet tart and tangy Key Lime Icing is a cinch to make and has great flavor. I like to pair it with my gluten free Coconut Cupcakes to make Coconut Key Lime Cupcakes.
Key Lime Icingprinter friendly
1 pint heavy cream
½ cup agave nectar
¼ cup lime zest (I use a microplane
zester) (3-4 limes)
1 pint heavy cream
½ cup agave nectar
¼ cup lime zest (I use a microplane
zester) (3-4 limes)
- In a large bowl, whip the cream, agave and lime zest with a hand held mixer
- Whip until the cream forms soft peaks
- Spread on your favorite cake or cupcakes
This icing would also be an excellent on top of my gluten free Vanilla Cupcakes. Enjoy!
Posted on May 7, 2010 in toppings
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Do you have any ideas for turning coconut milk into icing somehow without using powdered sugar? Have you ever tried to whip coconut milk? I don’t do dairy and would love to have a good alternative!
I haven’t tried this yet, but the Spunky Coconut cookbook has a recipe for dairy free icing using coconut milk, a little xanthum gum, vanilla & whatever sweetener you want. The author suggests you use a blender to whip it. (BTW – all the recipes I’ve tried so far in this book were great.)
You can absolutely whip coconut milk. I add maple syrup and it works great!
Late to this thread, but check out this post from The Nutty Kitchen for a nice recipe for whipped coconut cream.
Whipped Coconut Cream
Gluten Free, Sugar free, Dairy Free, Egg free, and Nut Free
Two x 385ml cans full fat coconut milk
1 1/2 to 2 tablespoons agave nectar
1/4 cup soy or rice milk powder
1 tsp vanilla extract or to taste
Open the cans of coconut milk, and cover with plastic wrap, or just leave the lid on loosely. Place covered open cans, the metal mixing bowl, and the beaters from a hand mixer in the refrigerator.
Once chilled, spoon the thick portion from the top of the coconut milk until you have one cup, discarding the clear portion left in the bottom of the cans.
Beat the thick coconut cream in the chilled bowl with a mixer until thick and fluffy
Beat in the agave nectar and milk powder 1/2 teaspoon at a time, testing for flavor and consistency. Add more nectar while beating if needed. Using a rubber spatula, transfer the coconut cream from the blender to a covered storage container, and refrigerate until needed.
To keep chilled even more, place a damp tea towel in the freezer for a while before mixing, and wrap around the bowl of the mixer.
When I make it, I don’t even add the milk powder, and I use 2 tblsp pure icing sugar instead of agave nectar..but it works either way. Keep the cake or whatever you’re using in on refrigerated..or it melts!
Elana! These cupcakes look delicious! But like “Freedom,” I’m also wondering about a dairy-free alternative…
I usually make my frosting with palm shortening and am excited to experiment with this recipe. However, if anyone has any other ideas, I’d love to hear ‘em!
Thanks! :)
Can you do eggs? I’ve been considering whipping pasteurized egg whites to stiff peaks, and then adding coconut cream and honey to that. Carefully. And you’d have to serve it immediately. :/
Another option is to whip coconut cream with palm shortening, but that might get a little greasy.
oh yum, had leftover “icing” and used it this morning to dip fresh strawberries…great way to start the day :-)
I have a recipe for a dairy free icing on my blog, but I would like to try whipping coconut milk, too.
I’ve been looking over the cupcake fest you have been having and i think that this frosting is my favourite of all… i am going to have to make it soon!
I have been reading all your recipes. Can you substitute raw honey for agave nectar. If so, is it a 1:1 ratio? Also, in other recipes I see grapeseed oil used a lot. What is this substitution used for? Our household can eat all kinds of dairy and oils. We are just gluten free. Thanks for your help!
Oh yum! It is very possible that I will make that icing and put it on my morning pancakes. Key lime is my very favorite and gluten-free. I will be testing this recipe out.
Can these be frozen, with the frosting on the cupcake? Anyone tried this yet?
in making this wonderful looking frosting that i’m now dying to try! i was wondering if you know of a dairy free option for the heavy cream?
Can I make this into a cake?