Whipping Up Happiness With Gluten, Dairy (Casein), Soy, Nut And Egg-Free Whipped "Cream"

04/06/2010 05:12 am ET | Updated Nov 17, 2011

Have you seen my Facebook profile shot lately?

If you have, then you know that I love whipped cream and that I am hooked on a great new gluten, dairy (casein), soy, nut and egg-free whipped "cream" called SoyaToo Rice Whip. Ever since I started baking allergy-free desserts, whipped cream has eluded me. I have tried using a cream whipper with coconut milk. While this works beautifully, it still tastes like coconut. A coconut flavor, of course, is fine for a coconutty dessert, but it isn't great when you are aiming for something more on the vanilla or just plain creamy side.

So, when I sent my husband on a trip to Whole Foods last week to buy whatever sweet treat he could find for me, and he came home with this, I literally jumped up and down with joy and then fired the can directly into my mouth.

I have to admit that I was marginally afraid to try it, but as I have eaten cookies that taste like cardboard, raw desserts that look much like vomit and tasted vegan cheese that is just plain wrong, I figured that this couldn't be so bad. I was right. In fact, it was terrific!

So where to find these cans of creamy manna? I found mine at Whole Foods. It is also available online, and I have seen it at a couple of local health food stores. Here is their website:

I think that you will love it just as much as I do. It has the exact same texture as the real thing, and it tastes great on dairy-free ice cream sundae or one of my gluten, dairy, soy, nut and egg-free pies. The recipes for those will be available on February 15, 2010, when my new book, Allergy-Free Desserts hits stores.