Whipped cream is an easy thing to skimp on and just buy at the store. But it’s actually supereasy to make at home, it tastes way better, and it uses only a few ingredients you may already have. Plus, you can’t get this whipped cream I’m talking about from a can.
Regular whipped cream does the job, but sometimes it can be rather one-dimensional depending on what you’re using it on. But we’ve created a whipped cream recipe with a twist that’s really delicious, and it’s thanks to a secret ingredient: sour cream.
The purpose of using sour cream is to add a bit of tang to balance and contrast the sweetness that comes with the vanilla and light brown sugar that we also add to the heavy cream.
This whipped cream can be a great complement to many different desserts that you would usually top with the traditional stuff. It’s the recommended topping for the Strawberry Galette from the latest issue of Cook’s Country and also Cook’s Illustrated’s Chocolate Sour Cream Bundt Cake. (These recipes are behind our paywall, start a free trial to check them out!)