Stabilized Tangy Whipped Cream

tangy whipped cream on a lemon genoise sponge with fresh strawberries

If your family is anything like mine, buttercream desserts rarely exist under the roof. 9 times out of 10 when I make frosted desserts, I use fresh whipped cream (the 1/10 is cream cheese frosting). I can only see two downsides to this fluffy dessert topping: the inability to withstand warmer temperatures or time without losing its shape, and the slight greasy mouthfeel afterwards. This recipe offers a solution to both, and it’s also healthier than your everyday whipped cream!

1. I use 2:1 parts heavy whipping cream to fat free greek yogurt. The yogurt adds a really nice tangy flavor, and it acts as a slight buffer for anyone who tends to over-whip whipped cream (ME!). The whipped topping also has an extra boost of probiotics and protein—win win!

2. I use gelatin and powdered sugar to stabilize the whipped cream. Even though gelatin isn’t vegetarian-friendly, I still use it because it works so well for this. In my recipe, I add a small portion of the under-whipped cream to the melted gelatin to even out the temperature and prevent clumps from forming when adding it to the rest of the cream.

Stabilized Tangy Whipped Cream
Prep Time: 10 mins Yield: approximately 4 cups

Ingredients

• 400 g heavy whipping cream
• 200 g greek yogurt (I use Fage fat free)
• 90 g powdered sugar
• 1 tsp vanilla or almond extract
• 2 tsp powdered gelatin
• 8 tsp cold water
  
  

Directions

1. Chill your beaters and bowl in the refrigerator or freezer for 10 minutes.
2. Meanwhile, place cold water in a microwave safe container and sprinkle powdered gelatin overtop. Let bloom for 5 minutes.
3. Microwave the bloomed gelatin for 5-10 seconds or until just melted. Set aside.
4. Remove beaters and bowl from refrigerator. Combine heavy whipping cream and Greek yogurt in the chilled bowl. Use an electric whisk on medium speed and whisk until slightly thickened.
5. Turn the mixer onto low speed when add powdered sugar. Then, add vanilla. Continue whisking until soft peaks form.
6. Add a small scoop of the whipped cream mixture to the melted but cooled gelatin. Stir in until well combined.
7. Slowly drizzle in the gelatin mixture into the rest of the whipped cream with the mixer on low speed.
8. Continue to whip the cream until stiff peaks form. I like to do this step by hand, because it is easy to overwhip once the gelatin has been added.
9. Use cream to decorate cakes or enjoy a dolop with fresh fruit or other desserts!

Per 2 tbsp: 52 calories: 0.6 g carbs; 3.7 g fat; 1 g protein