Devin Alexander
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Watermelon Cupcakes

Devinly Whipped Topping

I love this whipped topping! I originally made a version for the Biggest Loser Dessert Cookbook that I was very proud of at the time, and I even served it at Devinly Decadence, my restaurants on Royal Caribbean Cruise line. But I found that I was eating it too quickly because it wasn't holding up very long. So I went back to the kitchen and figured out how to stabilize it! This version will hold in the freezer for up to 2 weeks! (It never stays around that long in my house, but it could!) And if you serve it at a party on a dessert table, it won't flop on you in minutes.
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Servings: 96 tablespoon
Ingredients Method Notes

Ingredients
  

  • 3 large egg whites (preferably cage free), at room temperature
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon xanthan gum
  • 3/4 cup light agave nectar

Method
 

  1. Add the egg whites, cream of tartar, and xanthan gum to the bowl of a stand mixer and mix on medium speed until combined and the egg whites have just started to foam.
  2. Pour the agave into a small saucepan and place it over medium heat. Making sure to watch it very carefully, heat the agave until it comes to a boil (it boils quickly and may burn if unattended even for a few seconds).
  3. Turn the mixer to high and slowly and carefully pour the hot agave into the mixer (stand back, making sure that it does not accidentally splatter on you). Let it continue to whip until the topping is very thick and fluffy, has very stiff peaks, and has turned white.
  4. Enjoy immediately and transfer any leftovers to an airtight plastic container and store in the freezer for up to 2 weeks.

Notes

Per serving (1 tablespoon): 10 calories, 0g fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 0mg potassium, 2g carbohydrate, 0g fiber, 2g sugars, 0g protein, 0mg phosphorus. Originally developed for The Biggest Loser Dessert Cookbook, later restabilized for the blog.