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3 Favorite Frostings!

By Kelly · 28 Comments


This is for all you frosting lovers out there – you know who you are! The good news is, it’s possible to create a healthier frosting that actually tastes great! And with this simple cream cheese frosting recipe, you can create not just one, but three fabulous frosting flavors perfect for topping your favorite cakes and cupcakes. Yum! Each of our four favorites are shared below … Happy Frosting!

P.S. My ultra-chocolatey ganache-style icing recipe is perfect for all you chocolate lovers out there – and unlike the other yummy frosting recipes listed below, my decadent chocolate ganache can be made dairy-free for those living a DF lifestyle. So be sure to check it out!

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Vanilla Cream Cheese Frosting (GF)

Yield: 1 1/4 cup of frosting

Vanilla Cream Cheese Frosting (GF)

This light, creamy frosting makes the perfect topping for my Soaked Chocolate Cupcakes and Coconut Flour Brownie Cake.

Ingredients

  • 1/2 cup raw heavy cream

  • 3 oz. organic *cultured cream cheese

  • 3 tbsp raw honey (I prefer sage honey due to its mild flavor)
  • 1 tsp pure vanilla extract

Instructions

  1. Using an electric mixer, whip cream at high speed until soft peaks form.
  2. In a separate bowl, beat cream cheese, honey and vanilla extract until smooth and creamy.
  3. Gently fold cream cheese mixture into whipped cream.
  4. Store in frig until ready to spread on cupcakes.
  5. (Frosting will keep in frig about 12 hours before it begins to separate.)

Notes

*Cultured cream cheese tastes great and provides added healthy probiotics. You can make your own cultured cream cheese or purchase it at many whole foods type stores. You can also use regular cream cheese for this recipe as well, if you do not have cultured cream cheese on hand.

3.1
https://thenourishinghome.com/2012/03/3-favorite-frostings/

Print
Creamy Lemon Frosting (GF)

Yield: 1 1/4 cup of frosting

Creamy Lemon Frosting (GF)

This creamy lemon frosting is the perfect topping for my Lemondrop Cupcakes and Strawberry Shortcake Pie.

Ingredients

  • 1/2 cup raw heavy cream

  • 3 oz. organic *cultured cream cheese

  • 3 tbsp raw honey (I prefer sage honey due to its mild flavor)
  • 1 tsp fresh organic lemon zest
  • 1/2 tsp pure lemon extract

Instructions

  1. Using an electric mixer, whip cream at high speed until soft peaks form.
  2. In a separate bowl, beat cream cheese, honey, lemon zest and lemon extract until smooth and creamy.
  3. Gently fold cream cheese mixture into whipped cream.
  4. Store in frig until ready to spread on cake/cupcakes.
  5. (Frosting will keep in frig about 12 hours before it begins to separate.)

Notes

*Cultured cream cheese tastes great and provides added healthy probiotics. You can make your own cultured cream cheese or purchase it at many whole foods type stores. You can also use regular cream cheese for this recipe as well, if you do not have cultured cream cheese on hand.

3.1
https://thenourishinghome.com/2012/03/3-favorite-frostings/

Print
Chocolate Cream Frosting (GF)

Yield: 2 1/4 cups of frosting

Chocolate Cream Frosting (GF)

This delicious chocolate cream frosting is a great way to top my ultimate Coconut Flour Chocolate Cake & Cupcakes.

Ingredients

  • 1 cup raw cream
  • 1/2 cup organic *cultured cream cheese
  • 1/2 cup raw honey (I prefer sage honey due to its mild flavor)
  • 2 tbsp, plus 1 tsp fair-trade unsweetened cocoa powder
  • 1 tsp pure vanilla

Instructions

  1. Using an electric mixer, whip cream at high speed until soft peaks form.
  2. In a separate bowl, beat cream cheese, honey, cocoa powder and vanilla extract until smooth and creamy.
  3. Gently fold cream cheese mixture into whipped cream.
  4. Store in frig until ready to spread on cupcakes.
  5. (Frosting will keep in frig about 12 hours before it begins to separate.)

Notes

*Cultured cream cheese tastes great and provides added healthy probiotics. You can make your own cultured cream cheese or purchase it at many whole foods type stores. You can also use regular cream cheese for this recipe as well, if you do not have cultured cream cheese on hand.

3.1
https://thenourishinghome.com/2012/03/3-favorite-frostings/

 

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Lemondrop Cupcakes with Creamy Lemon Frosting (GF)
Favorite Holiday Recipe: Patriotic Cupcakes (GF)

Filed Under: Cakes/Cupcakes ·

Comments

  1. Jane says

    June 12, 2012 at 7:20 am

    These look delicious & the 3 look similar but only one states it is GF. What is the difference between the cream cheese & the cultured cream cheese?

    Reply
    • Kelly says

      June 12, 2012 at 9:39 am

      Oops, just an oversight. Thank you so much for letting me know so I can go in and fix the boo-boo. All three recipes are GF. I usually use cultured cream cheese due to the extra probiotics it contains (similar to yogurt in that it has cultures). The taste is the same either way. I just like getting in those extra probiotics whenever I can. You can make your own cultured cream cheese and you can also purchase it. Here’s the most common brand you can find in whole food type stores: http://www.nancysyogurt.com/index.php/products/organic-cream-cheese. Thanks again, Jane, for making me aware of this typo. Blessings, Kelly 🙂

      Reply
  2. Christina says

    June 13, 2012 at 7:33 am

    Hi there! Thanks so much for your new blog! We are so excited to try these lemon drop cupcakes and all of these frosting are so simple to make. I do have a question about coconut flour…what have you found to be a good price per pound? We do not have any gluten issues (as of right now) but I am wanting to try this healthy flour. Thanks for your help!

    Reply
    • Kelly says

      June 13, 2012 at 9:04 am

      Hi, Christina! That’s exactly what we do – we eat a lot of GF baked goods using two of my favorite healthy, nutritious GF flours: blanched almond flour and coconut flour. These two are both high in fiber and protein, as well as contain lots of beneficial nutrients unlike many other GF flours/flour mixes (such as white rice flour, tapioca, potato, etc.). So kudos to you for wanting to add some nutritious variety to your diet outside of typical whole grain flours (which are also great, if you don’t have gluten issues). So to answer your question, I purchase my coconut flour through the Azure Standard co-op I belong to. I would really recommend checking to see if one is available in your area as the prices are terrific! There website is http://www.azurestandard.com. Bob’s Red Mill carries both coconut flour and blanched almond flour and is sold on numerous online sites. Buying either of these at a whole food type store is going to be much more expensive than purchasing them online. My blanched almond flour of choice is Honeyville Grains and if you sign up to be on their email list, they will send you notifications when they have sales and that’s when I purchase my blanched almond flour in bulk and then freeze it. I do the same with coconut flour through Azure. Another site that sells all things coconut, including coconut flour is Tropical Traditions. So I would do some online investigating to see what the best price is, if you are not able to join an azure co-op. Hope this helps! Blessings, Kelly

      Reply
  3. Jennifer says

    June 22, 2012 at 5:39 pm

    I wanted to make the lemon cupcakes, but don’t have access to cultured cream cheese. Can I use regular? Thanks

    Reply
    • Kelly says

      June 22, 2012 at 6:23 pm

      Hi, Jennifer. Yes, you can use regular cream cheese for this recipe. Thanks for the question. I went ahead and updated the notes on the recipes incase others have the same questions. Lots of blessings, Kelly 🙂

      Reply
  4. Minti says

    November 3, 2012 at 4:00 pm

    Hi:) the frosting (for at least one of them)calls for 3tbsp of honey.. Normally frosting recipes call for as much as 3cups of sugar.. Do you think your amount is enough to make it nice and sweet like a regular frosting. Thanks!

    Reply
    • Kelly says

      November 3, 2012 at 9:03 pm

      Hi, Minti! Thanks for your question. Honey is sweeter to taste than sugar, so we find this to be quite sweet. It’s a cream cheese style frosting so it’s not sugary sweet like buttercream. Blessings, Kelly 🙂

      Reply
  5. Sara Shay says

    March 7, 2013 at 11:09 pm

    Kelly, Have you ever used butter instead of the cream cheese? We’ve got a Papa in this house who has never liked cream cheese frosting.

    Reply
    • Kelly says

      March 8, 2013 at 7:11 am

      I haven’t, but I have seen a few recipes that do call for butter. I’m a cream cheese lover. I just adore that slightly soured flavor, especially with cultured cream cheese 🙂

      Reply
  6. Connie says

    May 14, 2013 at 10:33 am

    This looks so YUMMY! In lieu of the raw cream, can chilled, canned coconut milk be used?

    Reply
    • Kelly says

      May 14, 2013 at 10:51 am

      Hi, Connie. Thanks for your kind words! If you’re looking for a dairy free frosting recipe, you may want to check these two out. Since this recipe was specifically developed using cream cheese and heavy cream, it may not work well to remove the two and sub with coconut milk. Blessings, Kelly 🙂
      • Coconut Milk Whipped Cream: http://ohsheglows.com/2012/08/30/coconut-whipped-cream-a-step-by-step-photo-tutorial/
      • Buttercream-Style Coconut Frosting: http://www.thespunkycoconut.com/2011/05/coconut-buttercream-frosting-gluten.html

      Reply
      • Connie says

        May 14, 2013 at 10:56 am

        THANK YOU, Kelly, for sharing these 2 recipes….MUCH APPRECIATED! They, too, look amazingly delicious! Will add them to my ever-increasing DF, GF, SF collection of dessert recipes. Can’t wait to make your YUMMY cupcakes, too! 🙂

        Reply
        • Kelly says

          May 14, 2013 at 11:01 am

          My pleasure, Connie! Have a blessed day! 🙂

          Reply
  7. Rachel @ day2day joys says

    May 20, 2013 at 6:21 am

    This is great! I need to make cupcakes for my son’s class tmrw, think I will use your chocolate frosting recipe!

    Reply
    • Kelly says

      May 20, 2013 at 8:00 am

      Thanks, Rachel! Hope your son and his friends enjoy the cupcakes! 🙂 Blessings, Kelly

      Reply
  8. Lisa says

    June 11, 2013 at 6:51 pm

    Made this frosting for my daughter’s birthday cake. Delicious! How long does it safely last in fridge? Thanks!

    Reply
    • Kelly says

      June 11, 2013 at 7:19 pm

      Hi, Lisa. Glad you’re enjoying the frosting. It will keep in frig about 12 hours before it begins to separate. Hope your daughter’s birthday is extra special! Blessings, Kelly 🙂

      Reply
  9. Sarah says

    December 13, 2013 at 8:05 pm

    I just made the vanilla icing for a chocolate cake. I used maple syrup instead of honey and it turned out fabulous! YUM! My 6 year old son wants to eat it straight from a bowl. Thanks for posting this – delish!

    Reply
    • Kelly says

      December 15, 2013 at 9:31 am

      That’s wonderful to hear, Sarah. Thanks for taking the time to share. So glad this recipe was a hit with your family, especially your son! Blessings, Kelly 🙂

      Reply
  10. Renaé says

    March 18, 2014 at 5:51 pm

    Hi Kelly
    I’ve been lurking around your site for a while – learning how to soak my grains (your article has been an excellent resource), I’ve just bought both Nourishing Traditions + NT Babies on your adviso & am hooked on some of your Slow Cooker recipes. 🙂 Pretty well all my desserts & treats are raw recipes these days SO – I can hardly believe I’m asking a baking question! My daughter is turning 1 & I intend making special treat cupcakes. Your sugar & grain free lemon cupcakes will probably get the guernsey – I made them today – yummy! I now need a frosting recipe that will hold its shape well when piped. How does your vanilla one hold up? What do you think about adding coconut oil to help it ‘set’? This party will be in a park with cakes out for an hour or so.

    Reply
    • Kelly says

      March 18, 2014 at 10:06 pm

      Hi, Renaé! Thanks for your note. So happy to hear you’re enjoying the recipes here. With regard to the vanilla icing, because it’s essentially a whipped cream/cream cheese icing, it does do best refrigerated until serving. Although depending on the temp, would do fine in mild cooler temps for an hour or so. A friend made my cookie icing and used it to frost a cake and she loved it. I haven’t tried it yet myself, but this is a very stiff icing, so it would definitely hold up for a party. Of course, you would need to at least double this recipe or triple it depending on the cake size. Here’s the link to the recipe: http://thenourishinghome.com/2014/02/dairy-free-sugar-free-sweet-vanilla-icing/
      Happy birthday to your precious little one!! Blessings, Kelly

      Reply
  11. Renaé says

    March 19, 2014 at 1:13 pm

    Thanks so much. Good idea on the icing recipe; I’ll give that a try.
    I’m in South Australia so still pretty warm here. Thanks too for your well wishes to my girl. Very kind. 🙂

    Reply
    • Kelly says

      March 19, 2014 at 1:39 pm

      My pleasure! Wishing you a wonderful celebration! 🙂

      Reply
  12. Morgan says

    September 25, 2014 at 8:35 pm

    Hi! I am trying to maintain a gluten-free and dairy-free diet. Do you think I could replace the heavy cream with canned coconut milk for the Lemon Frosting? If I do this, is it a cup for cup (1:1) conversion?

    Reply
    • Kelly says

      September 25, 2014 at 9:01 pm

      Yes, pure coconut milk is a good substitution for heavy cream, however, this recipe also calls for cream cheese. So you would need to replace that as well. Unfortunately, I don’t have a suggestion for a non-dairy replacement for the cream cheese. The good news is I do have a lemon frosting recipe that is completely dairy free coming in my new cookbook which will be available in bookstores in January. In the meantime, you might want to try Lauren’s lemon frosting recipe: http://empoweredsustenance.com/paleo-lemon-mousse/ Hope this helps! Blessings, Kelly

      Reply
      • Morgan says

        September 25, 2014 at 10:58 pm

        I was planning on trying the dairy-free cream cheese substitute made by Tofutti. I have only eaten it plain… and it’s been a while, but I think (and hope!) it should work. The sour cream they make is pretty good and has proven to be a good substitute for various recipes I’ve made too. I will check out the other recipe you linked though. Thanks!!

        Reply
        • Kelly says

          September 25, 2014 at 11:42 pm

          My pleasure!

          Reply

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