Nothing ever is, right? There’s a whipped cream–based cake in the 1975 edition of The Joy of Cooking. This is why the bubbles in the fat (and in the whipped cream are so important. Baking powder and baking soda do not make a single bubble in a dough. I got in touch with Corriher to talk cake and she explained this even further: “The difference in cream and whipped cream is the bubbles in the fat. Which is to say, the air is an additional leavener in the baked good.
(For by-hand tricks, look no further.)Īs Hurlbert put it: “Just a simple and quick technique can make such a difference in the texture, flavor, and enjoyment.”Īnd that’s what Corriher loves about it, too-low effort, big reward: “You are introducing more air for a slightly lighter cake, and the texture of whipped cream introduces a softness and a moistness,” she writes in BakeWise. The best part? Going from cream to whipped cream is pretty dang easy-especially if you own a hand or stand mixer. “By whipping the cream, the end result is a lighter consistency (due to natural leavening like steam-in this case, air) and lighter texture (larger air pockets in the structure of the cake).” I reached out to Hurlbert and asked about how she took the leap from cream to whipped cream in her baking recipes: “I have come across recipes where liquid cream is added to a cake batter,” she said. “This was the best pound cake that I had ever had!” She learned it from pastry chef Heather Hurlbert and her standout pound cake: “It turned my whole world upside down,” Corriher writes in BakeWise. Wait, whipped cream in cake batter? But why?įunny enough, Corriher herself was just as surprised about whipped cream in cakes-because she didn’t think of it herself. (Psst: Tell us how you’ve put it to good use in the comments!) Or maybe you’re just like me and still wondering:
If you discovered this cookbook when it was first released, then maybe you already know all about this trick. Like wringing whipped cream for all its worth.
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