Make the slurry: place the cream and arrowroot in a saucepan over medium heat. Whisk continuously for about 20 seconds until the cream thickens up and pulls away from the sides of the pot as you stir.

Remove from heat and set aside to come to room temperature.

Cut the cold butter into cubes and place it in your electric standing mixer and turn it to high.

While the butter is mixing, drizzle in the agave nectar, vanilla, and salt.

After those ingredients are whisked together and combined, use a rubber spatula to transfer the heavy cream slurry to the mixing bowl.

Turn the mixer to high and mix until combined.

If it looks like the mixture is about to curdle – it’s ok! Stop the mixer, scrape down the sides with a rubber spatula, and continue to whip on high until it gets so fluffy and creamy.

Transfer the frosting to your piping bag or on top of a cake.

This frosting is best made day of. It hardens in the fridge so if you do make it ahead of time, allow time for the frosting to come to room temperature before frosting your cake.