Agave Whipped Cream Recipes

Steps:

• For the pineapple: Slice the pineapple into 1-inch rounds and place in a large bowl.
• Mix together the lime juice, coconut rum, agave syrup and salt in a small bowl. Add the marinade to the pineapple and gently toss to coat. Cover and let marinate for at least 20 minutes.
• When ready, preheat a grill or grill pan over medium heat. Brush the grill with the olive oil and grill the pineapple for about 3 minutes per side; there should be noticeable grill marks, but it should still be firm in texture. Remove to a serving platter.
• For the whipped cream: Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, add the cream, agave syrup and the reserved lime zest. Whip until stiff peaks form, 2 to 3 minutes.
• To serve: Top the grilled pineapple with generous mounds of the whipped cream, scatter over mint leaves and drizzle with agave syrup.

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.

Steps:

• Chill deep bowl and beaters of electric mixer in freezer for at least 20 minutes.
• (If freezer is too crowded to fit bowl, place beaters in bowl, fill bowl with ice water, and chill on counter. When bowl and beaters are well chilled, dump out water and dry thoroughly.) Add cream, sugar, and vanilla to chilled bowl.
• Beat on low speed until small bubbles form, about 30 seconds.
• Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds.
• Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks.
• If necessary, finish beating with whisk to adjust consistency.
• Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.

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.