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.

Ingredients

　　2 cups heavy cream

　　5 tablespoons light agave nectar

　　1 tablespoon vanilla extract

　　Pinch of sea salt

　　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.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.