Agave Nectar Whipped Cream Recipes

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AGAVE WHIPPED CREAM



Agave Whipped Cream image

This gluten free Whipped Cream Frosting is fun to make and so easy that the children can practically do it by themselves. http://www.elanaspantry.com/whipped-cream-frosting/

Provided by Elanas Pantry

Categories     Dessert

Time 5m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 2

1 cup heavy cream
2 tablespoons agave nectar

Steps:

  • Place the cream and agave in a large (and if possible deep) bowl.
  • Whip with a hand blender until stiff peaks form.
  • Spread over cupcakes or cake.
  • Serve.

Nutrition Facts : Calories 205.3, Fat 22, SaturatedFat 13.7, Cholesterol 81.5, Sodium 22.6, Carbohydrate 1.7, Sugar 0.1, Protein 1.2

AGAVE NECTAR WHIPPED CREAM



Agave Nectar Whipped Cream image

This new-fashioned whipped cream makes any dessert just a little bit better. This is a great topping for ice cream treats or for use as a cake frosting or filling. To frost a large cake, increase this recipe by half; to frost and fill a cake, double the recipe.

Yield makes 1 quart

Number Of Ingredients 4

2 cups heavy cream
5 tablespoons light agave nectar
1 tablespoon vanilla extract
Pinch of sea salt

Steps:

  • Place the cream, agave nectar, vanilla extract, and salt in a bowl and beat with an electric mixer until stiff peaks form, approximately 2 to 3 minutes. Store the whipped cream in the refrigerator for 2 to 3 days.

VANILLA SPONGE CAKE WITH MANGO CUSTARD FILLING



Vanilla Sponge Cake with Mango Custard Filling image

This is a whole grain, sugar-free version of a classic sponge cake. It's light, contains no butter or oil, and freezes wonderfully. You can make the pastry cream up to 3 days in advance.

Yield serves 12

Number Of Ingredients 10

6 large eggs, separated
3 tablespoons lukewarm water
1/2 cup light agave nectar
Freshly grated zest of 1/2 lemon (optional)
2 teaspoons vanilla extract
1 2/3 cups sprouted spelt flour
1 1/2 teaspoons baking powder
Vanilla Pastry Cream (page 111)
1 large ripe mango, peeled and cut into small dice
Agave Nectar Whipped Cream (page 113)

Steps:

  • Preheat the oven to 350°F. Lightly oil two 9-inch layer cake pans with canola oil spray.
  • In a large bowl, using an electric mixer beat the egg yolks, water, 1/4 cup of the agave nectar, the lemon zest, and vanilla extract for 5 minutes, or until pale and creamy. In a separate bowl, using clean beaters beat the egg whites at medium speed until stiff, slowly adding the remaining 1/4 cup agave nectar. Continue to beat until stiff and glossy, but not dry, about 1 to 2 minutes. Carefully fold the egg whites into the egg yolk mixture. In another bowl, sift the flour and baking powder together. Gently fold into the egg mixture. Pour the batter into the prepared pans and bake for 20 to 25 minutes, until a toothpick inserted into the centers of the layers comes out clean. Cool in the pans for 5 minutes, then invert on a cooling rack and cool completely before frosting.
  • To assemble, spread a generous layer of vanilla pastry cream on the first cake layer. Next add the mango, followed by a bit more pastry cream to anchor the top layer in place. Top with the second layer and frost the entire cake with whipped cream. Refrigerate until ready to serve.
  • Zesty Lemon: Flavor the cake with 2 teaspoons lemon zest and substitute a teaspoon of lemon extract for the vanilla extract. Fill with lemon curd (page 66) and frost with Agave Nectar Whipped Cream (page 113) and sliced fresh strawberries.
  • Tipsy Mousse: Drizzle the cake layers with your favorite liqueur or rum. Fill with Light Chocolate Mousse (page 101). Frost with Agave Nectar Whipped Cream (page 113) and drizzle on melted chocolate ganache frosting (page 108).
  • Celebration Cake: Vanilla Buttercream Frosting (page 106) is a classic. Try some sliced bananas inside along with the buttercream or Orange Crème Filling (page 113).
  • Pineapple Right-Side-Up Cake: One of my favorites is Pineapple Cake Filling (page 115) and fresh whipped cream frosting.

WHIPPED CASHEW CREAM



Whipped Cashew Cream image

This yummy cream stands in for dairy whipped cream. Adapted from Chef Tal who wrote The Conscious Cook. The raw cashews have no flavor of their own, thyr'e just a vessel for fat and creaminess.

Provided by Sharon123

Categories     Fruit

Time 5m

Yield 2 cups, about

Number Of Ingredients 4

1 cup thick cashew cream (Cashew Cream(Regular and Thick))
1/4 cup light agave nectar
1/2 teaspoon pure vanilla extract
2/3 cup refined coconut oil, warmed until liquid

Steps:

  • Place the cashew cream in a blender and add agave nectar, vanilla, and 1/4 cup water. Blend until completely combined.
  • With blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
  • Pour into a bowl and chill in the refrigerator, covered, for 2 hours.
  • Stir before serving.

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