If you’re looking for a butterless, oil-free, coconut-free dessert topping, you’ve come to the right place! This dairy-free meringue frosting is made simply with egg whites and agave nectar for a gently sweet, creamy, and fluffy whip. I also love how cost effective it is. Just two whites and a scant amount of sweetener whip up to create a big batch.
Dairy-Free Meringue Frosting without Any Type of Butter or Oil
This simple recipe is a great stand in for frosting or whipped topping. You can use it atop cupcakes, cakes, crisp, you name it! It was originally shared with us by Elana Amsterdam to top her Strawberry Coconut Flour Cupcakes. We’ve since updated this recipe and have answers to some FAQs.
Can I Add Flavors or Colors?
Yes, you can add vanilla extract, other extract flavors, or colors after the agave nectar, as desired.
Aren’t Eggs Dairy?
You’re in luck! Eggs are from chickens, not cows, and are naturally dairy-free. If you confuse eggs with dairy, you’re not alone. See this post for more information: Are Eggs Dairy?
Is it Safe to Eat the Egg Whites Raw?
This is an Italian style meringue with a technique that’s used when you won’t be cooking the eggs. Hot agave nectar is whipped into the egg whites, which sufficiently heats the whites. You want the mixture to reach 160°F. But if you are concerned about the safety of raw egg whites, use pasteurized egg whites. They are typically available in the egg section of grocery stores. However, pasteurized egg whites do take longer to whip and don’t get quite as voluminous.
Can I Use a Different Sweetener?
The key in this meringue frosting recipe is to use a liquid sweetener. Other recipes do use simple syrup, corn syrup, or honey with success.
Should I Use Cream of Tartar?
Elana doesn’t like to use it, but it can help stabilize. Cream of tarter generally prevents overwhipping and gives the “stiff peaks” a touch more staying power. If you want to add cream of tartar, use 1/4 teaspoon in this recipe. Add it with the egg whites before you start whipping. Another stabilizer option is to use 1/2 teaspoon lemon juice, instead of cream of tartar. But this does have a slight influence on the taste.
Special Diet Notes: Meringue Frosting
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, coconut-free, and vegetarian.
- ¼ cup agave nectar
- 2 egg whites
- In a small saucepan over medium heat, bring the agave nectar to a boil, stirring constantly.
- Decrease the heat to low and simmer for 6 to 10 minutes, keeping a close eye and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
- Meanwhile, in a deep bowl, whip the egg whites until stiff peaks form using a handheld mixer. Push the beaters around the bowl as you mix to incorporate air into the whites. This recipe will only work if you reach stiff peaks, but you need to stop whipping as soon as the egg whites are stiff. Overwhipping will result in egg whites that are dry and grainy. The foam of the whites will be stiff enough to stand up with defined, unwavering peaks.
- Drizzle the hot agave nectar very slowly into the egg whites, while whipping with a handheld mixer, to keep the peaks stiff. The meringue will become pearlescent and shiny.
- Let the meringue frosting cool to room temperature, and then use it immediately to frost your cake or cupcakes.
Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.