Whether smothering my Red Velvet Cupcakes (page 28) or topping Zucchini Cupcakes (page 61), this simple, tangy, and rich frosting is a classic with true versatility.
Cooks' Note
Sweetness: Low
Recipe information
Yield
makes 2 cups
Ingredients
3/4 cup heavy cream
8 ounces cream cheese, at room temperature
1/4 cup agave nectar
Preparation
Step 1
In a deep bowl, whip the cream with a handheld mixer until stiff peaks form. In a separate larger bowl, whip the cream cheese and agave nectar until well combined.
Step 2
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture.
Step 3
Use immediately or store in a glass Mason jar in the refrigerator for up to 2 days.
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.
