An easy, versatile recipe whipped cream safe for people allergic to gluten that tastes great on Gluten-Free Banana Split Cupcakes and Gluten-Free Banana Cream Cupcakes. From Gluten-Free Cupcakes by Elana Amsterdam.
- 1 cup heavy cream
- 2 tablespoons agave nectar
- 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.
- 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.