Tangy Whipped Cream
By America's Test KitchenPublished on August 22, 2007
Time
5 minutes
Yield
1 1/2 cups
Ingredients
1 cup heavy cream, chilled¼ cup sour cream, chilled¼ cup packed (1 ¾ ounces/50 grams) light brown sugar ⅛ teaspoon vanilla extract
Instructions
- Using stand mixer fitted with whisk, whip all ingredients together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
Time
5 minutesYield
1 1/2 cupsIngredients
1 cup heavy cream, chilled
¼ cup sour cream, chilled
¼ cup packed (1 ¾ ounces/50 grams) light brown sugar
⅛ teaspoon vanilla extract
Ingredients
1 cup heavy cream, chilled
¼ cup sour cream, chilled
¼ cup packed (1 ¾ ounces/50 grams) light brown sugar
⅛ teaspoon vanilla extract
Ingredients
1 cup heavy cream, chilled
¼ cup sour cream, chilled
¼ cup packed (1 ¾ ounces/50 grams) light brown sugar
⅛ teaspoon vanilla extract
Why This Recipe Works
The combination of heavy cream, sour cream, light brown sugar, and vanilla creates a whipped cream with an even balance of sweetness and tang. Its light texture and complexity make it a good complement to our Chocolate Sour Cream Bundt Cake and Chocolate Chess Pie.
Instructions
- Using stand mixer fitted with whisk, whip all ingredients together on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
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