For sweet desserts like our Pear-Walnut Upside-Down Cake, a tangy whipped topping made with heavy cream and sour cream can make an even better accompaniment than plain whipped cream.
For sweet desserts like our Pear-Walnut Upside-Down Cake (see related content), a tangy whipped topping made with heavy cream and sour cream can make an even better accompaniment than plain whipped cream. We wondered if we could create a topping that was not only tangy but lighter as well by using yogurt. Indeed, a ratio of 1/2 cup Greek yogurt to 3/4 cup heavy cream delivered a likable combination of creaminess and tang. We found that Greek yogurt was essential, as the regular variety produced a looser, less stable topping. Even better, we found that not only did the full-fat kind work but 2 percent and nonfat Greek yogurt also produced great results, with the nonfat tasting the tangiest.
To make 1 1/2 cups of Yogurt Whipped Topping: Using stand mixer fitted with whisk, whip 3/4 cup chilled heavy cream and 1/2 cup chilled plain Greek yogurt on medium speed until combined, about 10 seconds. Increase speed to high and beat to soft peaks, about 1 minute more. For stiff peaks, beat 30 seconds to 1 minute longer. Add sugar, if desired.