This Dye-Free Pink Whipped Cream Frosting is creamy and delicious. It’s dyed with fruit powder and sweetened without refined sugar to use as a healthy substitution!
Not only is this whipped cream frosting pretty, but it has so many different uses! My favorite ways to use it are as a thick frosting for desserts like my Chocolate Sugar Cookies, or to eat it by itself as a dessert or breakfast.
It’s so low in sugar that I even use it for breakfast instead of my coconut yogurt! Just top with fresh fruit. Most yogurts are loaded with refined sugars, so this is a tasty and healthy alternative.
If you’re in search of a healthy whipped cream frosting recipe but don’t want the pink color, just skip the pitaya powder and enjoy!
This recipe is:
- vegan + vegetarian
- gluten-free
- refined sugar-free
- oil-free
- paleo
- dairy-free
- corn-free
- soy-free
- peanut-free
How to make:
How To Make Pink Frosting Without Food Dye (Vegan!) by plantivorekitchen on Jumprope.
Recipe FAQs:
You can try using just the cream from a can of coconut milk, but you will need more and it won’t be as thick. Keep in mind, every can of coconut cream or milk will perform differently. After testing, the best is Trader Joe’s Coconut Cream.
Yes, coconut cream liquifies easily and we want to make a thick and fluffy whipped cream frosting! Be sure to refrigerate it overnight for best results.
Yes, if you want the pink color but don’t have pitaya powder you can use freeze dried strawberries. Blend them finely until you have a powder. If you don’t need the pink color, you can skip the pitaya powder.
If you freeze your mixing bowl for 10-15 minutes before starting, it will help the coconut cream stay cooler. This is especially helpful if you live somewhere warm.
Pink Whipped Cream Frosting
Ingredients
- 1 can Trader Joe's coconut cream refrigerated (do NOT shake)
- 1 tbsp coconut sugar can increase to 2-3 tbsp for sweeter taste
- 2 tsp vanilla extract
- 1.5 tsp pitaya powder
Instructions
- Refrigerate a can of coconut cream overnight. Add your mixing bowl to the freezer for 10 minutes before you start mixing.
- Open can and scoop out cream, then add to a mixing bowl. For a thick consistency, do not scoop out the water on the bottom. Whip with an electric mixer on high for 2-3 minutes until fluffy.
- Add coconut sugar, vanilla extract, and pitaya powder to whipped cream.
- Whip on high for 2 more minutes until fully mixed and fluffy. Texture should be thick and creamy.
- Use to frost a dessert or enjoy by itself with fruit! Store in fridge to avoid melting.
Notes
- It’s very important to refrigerate the coconut cream overnight. If it isn’t refrigerated, it won’t have a thick and fluffy consistency.
- The pitaya powder can be skipped if you prefer white whipped cream frosting.
- If you don’t have pitaya powder, you can swap it for freeze dried strawberries. Blend them into a fine powder first.
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