An Expert Baker's One-Ingredient Pro Tip For Better Whipped Cream - Tasting Table

"When I first started baking, I shied away from using whipped cream to frost my cupcakes and cakes, as it always seemed to melt quickly or fall flat on me. Still, I didn't give up. I kept trying, because I grew up loving not-too-sweet Asian bakery cakes, and they always use fresh cream for frosting. After authoring three cookbooks, including my latest one, "108 Asian Cookies," I quickly discovered that one should always stabilize whipped cream frosting with an extra ingredient."

"To stabilize whipped cream with Greek yogurt, first make sure both ingredients are cold. Then, beat the heavy cream, and the best way is to use a stand mixer with a paddle attachment, until thickened and soft peaks form. Per cup of heavy cream, you want to add about ¼ cup Greek yogurt. Whip until firm to stiff peaks form. Don't over-whip because then the cream will curdle."

"Greek yogurt adds both protein and a tangy flavor boost to your whipped cream. Plus, thanks to its natural binders, it helps stabilize the aerated cream by giving it more structure. Added structure keeps the cream fluffy, helps it hold its shape, and prevents it from deflating. Pipe cream stays tall. Plus, when used to frost cakes, the cream is smooth and spreadable, rather than weepy and runny. Do note, however, that in high temperatures, stabilized whipped cream can still melt."

Greek yogurt stabilizes whipped cream by adding protein, tang, and natural binders that increase structure. The added structure keeps whipped cream fluffy, helps it hold shape, prevents deflating, and makes piped or frosted cream smooth and spreadable rather than runny. Stabilization still succumbs to high temperatures, so whipped cream can melt in heat. To stabilize, keep cream and Greek yogurt cold, beat heavy cream to soft peaks, add about 1/4 cup Greek yogurt per cup of cream, then whip to firm or stiff peaks without over-whipping to avoid curdling. Adding confectioners' or powdered sugar when mixing sweetens and further stabilizes the frosting.

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