An ultra-versatile classic, use whipped cream frosting on Strawberry Cupcakes (page 24) to create little strawberry shortcakes, on Apple Spice Cupcakes (page 60) for a taste of mini apple pie, or on just about any other cupcake to turn an everyday delight into elegant perfection.
Cooks' Note
Sweetness: Medium
Recipe information
Yield
makes 2 cups
Ingredients
1 cup heavy cream
2 tablespoons agave nectar
Preparation
Step 1
In a deep bowl, whip the cream and agave nectar with a handheld mixer for 2 to 3 minutes, until it is thick and fluffy and soft peaks form.
Step 2
Use immediately, using a spoon for dollops or a pastry bag for swirls. Or store in a glass Mason jar in the refrigerator for up to 24 hours.
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.
ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.
