Change the Way You Bake

A One-Ingredient Trick to Make Any Cake 1,000 Times Better

Get out your whisk.

January 25, 2019
Photo by Bobbi Lin

Want to Change the Way You Bake? We do. And no, we’re not talking about adopting eight sourdough starters or making cakes with a sous vide machine. We’re talking about smart, savvy, and totally simple tricks that change everything. Or, you know, at least your next batch of baked goods.


A dollop of whipped cream is just about the easiest way to top off any baked good. Pound cake? Add whipped cream. Fudgy brownies? Add whipped cream. Shortcakes? Add whipped cream. But all of these are an afterthought.

Why not add whipped cream to unbaked goods—you know, before they go in the oven?

Probably because most recipes don’t tell us to. In fact, out of all the cakes and brownies and shortcakes and muffins and quick breads I’ve baked (of these, there are a lot), not one ever told me to stir whipped cream into the batter instead of dolloping it on top.

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Top Comment:
“And it is a LOT cheaper than whipped cream as well. Maybe 2 tsp if more than 2 cups of flour in the recipe. I have an amazing recipe for chocolate tea cake. I added vinegar to it and was absolutely amazed at the difference in the texture, lightness, and crumb of the cake. Almost doubled in size of the rise as well. So nice. ”
— judy
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Then I read BakeWise by Shirley O. Corriher. This work won the James Beard Foundation Award for Best Baking and Dessert Cookbook in 2009, so it’s no surprise that it’s stuffed with aha! moments.

Like wringing whipped cream for all its worth. If you discovered this cookbook when it was first released, then maybe you already know all about this trick. (Psst: Tell us how you’ve put it to good use in the comments!) Or maybe you’re just like me and still wondering:

Wait, whipped cream in cake batter? But why?


Funny enough, Corriher herself was just as surprised about whipped cream in cakes—because she didn’t think of it herself. She learned it from pastry chef Heather Hurlbert and her standout pound cake: “It turned my whole world upside down,” Corriher writes in BakeWise. “This was the best pound cake that I had ever had!”

The secret? You already know.

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. “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).”

The best part? Going from cream to whipped cream is pretty dang easy—especially if you own a hand or stand mixer. (For by-hand tricks, look no further.)

As Hurlbert put it: “Just a simple and quick technique can make such a difference in the texture, flavor, and enjoyment.”

And 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.

Which is to say, the air is an additional leavener in the baked good. 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. Baking powder and baking soda do not make a single bubble in a dough. They only enlarge existing bubbles. This is why the bubbles in the fat (and in the whipped cream are so important. Whipped cream is a major leavener.”

In other words: a major game-changer.


Of course, it’s not totally new. Nothing ever is, right? There’s a whipped cream–based cake in the 1975 edition of The Joy of Cooking. And in Rose’s Heavenly Cakes by Rose Levy Beranbaum, there’s a recipe for Whipped Cream Cake—no butter, just whipped cream (which is sort of funny since whipped cream is halfway to butter).

When I got in touch with her about the recipe, she told me, “My version of this cake is one of my all-time favorite cakes in texture and flavor.” And coming from Beranbaum, that means a lot.

“By whipping the cream you are adding structure and air bubbles,” she said. Moreover, cream itself has a purer, brighter flavor than butter: “Processing always destroys some flavor, so by churning cream into butter you still have delicious flavor—but you sacrifice some of the lovely floral notes resident in the cream.”

And, surely, there are other whipped cream cakes out there. Do you know ’em? Share in the comments so we all can have an excuse to bake something else.


What fascinated me most about the whipped-cream technique wasn’t just the lighter texture—or the moister crumb or lovelier flavor. What fascinated me most was Corriher’s unabashed excitement that this unusual ingredient “changes everything” when it comes to baked goods.

Hurlbert’s recipe calls for 1/2 cup heavy cream, whipped—so Corriher started adding just that to other recipes: her own pound cake, and yellow cake layers, and pear-walnut muffins, and French-style fruit cake.

“There is a whole world of cakes and other baked goods that may be improved by folding in 1/2 cup (118 ml) heavy cream whipped to soft peaks,” Corriher writes.

Cue: Me scurrying to the supermarket, buying all the cream, scurrying back home, and turning on my oven. You with me?


The Experiment

I selected four very different recipes to get a lay of the land:

Marian Burros’ Plum Torte. A buttery, fruit-studded cake that’s as legendary as they come. Food52 Co-Founder Merrill Stubbs describes it as “arguably the most famous recipe ever to grace the pages of the New York Times.” But can it get even better with whipped cream? (Oh, and since it’s not plum season in N.Y.C., I used apples instead.)

Nigella Lawson’s Dense Chocolate Loaf Cake. The word dense is in the very title (in a proud way!), making this a prime candidate for a lil’ whipped-cream aeration. Will the whipped cream make the cake lighter and fluffier? Plus, how will the trick fare in chocolatey situations?

Nancy Silverton’s Bran Muffins. “A bran muffin that's somehow both more wholesome and more delicious than the rest,” writes Genius recipe–hunter Kristen Miglore. Unlike the other three here, this one is oil-based. Will that have any effect? And can the whipped cream stand a chance against something as sturdy as bran? (P.S. I used oat bran instead of wheat. Just for fun!)

The Easiest Shortcakes. The wild card test: This recipe already has cream—dun dun dun!—1/2 cup plus 2 tablespoons to be exact. Instead of adding more cream (that’d be crazy, right? But also, if you want to try it, please let me know how it goes), I want to see what happens if I whip the amount called for. Will the shortcakes turn out even lighter and fluffier?


The Results

Left, original. Right, whipped cream. Photo by Emma Laperruque

Marian Burros’ Plum Torte. This was my favorite makeover of the bunch. After one bite of each, all I could say was, “Wow!” Such a noticeable difference here. The whipped-cream cake has a domed center (while the original is flat), shrunk more around the edges (I suspect from the additional fat), and has a bouncier consistency when gently poked. After being sliced, the whipped-cream version showed off a higher rise and fluffier crumb. And it’s significantly more tender and moist. Okay, okay, one more bite to triple check. Verdict: Whipped cream made me love this cake even more.

Left, original. Right, whipped cream. Photo by Emma Laperruque

Nigella Lawson’s Dense Chocolate Loaf Cake. “Don’t worry if it sinks in the middle,” Lawson writes in the recipe. “Indeed, it will do so because it’s such a dense and damp cake.” Which is to say, if you add more liquid, the middle will sink even more and the sides will scrunch up . Should I have seen this coming? Maybe. Did I learn something from it? Totally. The original is as moist as a cake can be without turning into pudding or fudge, which is what the whipped-cream version reminded me of. My coworkers loved it, though, and couldn’t care less about its appearance. “Honestly, it doesn’t even matter,” Assistant Buyer Louise de Verteuil said. “I would just fill the canyon with more whipped cream.” Verdict: Whipped cream threw off the structure of this already-moist-as-can-be cake—but who are we, to judge a cake by its looks?

Left, original. Right, whipped cream. Photo by Emma Laperruque

Nancy Silverton’s Bran Muffins. Coming out of the oven, these looked pretty dang similar. The original recipe had more cracks in its top, while the whipped-cream version was smoother. Coming out of the muffin tin, both had sound structure, and slicing them in half revealed nearly look-alike crumbs. But the taste and texture was where they differed: The whipped cream version had a, well, creamier flavor, and a noticeably softer consistency. If you’re feeding a bran muffin skeptic (everyone should love bran muffins, there I said it), the whipped cream made these even more convincing. Verdict: Whipped cream lightened up these bran muffins—both in the nutty, wheaty flavor and hearty, grainy texture.

Left, original. Right, whipped cream. Photo by Emma Laperruque

The Easiest Shortcakes. I had no idea what to expect here. The good news is: The whipped-cream variation totally worked. In fact, it worked so well that, at first glance, I could barely tell the two apart. If I looked closer, the whipped cream shortcakes had bumpier tops—curious since the whipped cream bran muffins had smoother tops. After many bites, I decided that the whipped cream shortcakes were lighter and more tender in texture. If you listened closely when you broke one apart, you could even hear an exhale of all that air! Verdict: The whipped cream made some small, but positive changes here. But is the difference enough to warrant the extra effort? You tell me.


The Takeaway

Whipped cream is a baking secret weapon—not just a last-minute garnish. But, like any secret weapon, you have to use it strategically. Here are the big dos and don’ts:

Don’t try this with a recipe that you haven’t made before. If you aren’t familiar with a recipe, then how can you anticipate how it will react to a new ingredient? Try it with an old favorite that you want to give a new spin. Or a cake you are really into, but wish were a little more fluffy, moist, or tender.

Don’t use this on already-moist cakes. Or do! It all depends on how moist you like your cakes. If the batter is runny and pourable—like that chocolate loaf cake or Maialino’s famous olive oil cake—it’s a proceed-at-your-own-risk candidate. These recipes have moisture covered, so the structure will likely suffer. But maybe the ultra-fudgy consistency will be just what you want.

Do add whipped cream to thick-batter baked goods. Like the plum torte or a pound cake or sturdy muffin. One easy litmus test: Will you have to fold the whipped cream into the batter? (That is to say, incorporate it super gently, so you don’t deflate the whipped cream.) If the batter is so thin that you only have to stir it in, see the above paragraph.

And do have fun experimenting. Can I promise that it will always go perfectly? Course not. But if reading BakeWise taught me anything, it was this: Be curious. Try something new. See what happens. Maybe you’ll make one of your go-to recipes even better. And if not, there will still be cake. And even when cake isn’t great, it’s great. Plus, you’ll have some leftover cream—to whip and dollop on top.

What recipe would you want to try this trick on first? Tell us in the comments!

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Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now, she lives in Maplewood, New Jersey with her husband and their cat, Butter.

150 Comments

Janet L. February 15, 2019
Many years ago my Mom taught me her secret for great cakes. Not always, but I normally make box cakes and she said to never overbake any cake. If a cake says to bake 30 minutes, I will probably take it from the oven by about 25. No one ever believes that I use box cakes and I am always the person asked to bring cakes, so I guess Mom's secret was a great one. Love you Mom!!
 
Author Comment
Emma L. February 18, 2019
Aw love this! Also feel this way about cakes—and cookies, too!
 
Meg O. February 15, 2019
You have a mistake in the discussion. I am a chemist, and I can assure you that both baking soda and baking powder (which contains baking soda) DO indeed make bubbles in the food. The substance in these is sodium bicarbonate, and that reacts with any acidic ingredients (which are in the recipe, trust me) to create carbonic acid which is the same compound that gives bubbles to soda pop. Carbonic acid isn't stable at room pressure, so immediately decomposes in the food to release carbon dioxide gas (the bubbles) and water. (In a can of soda pop, it is under pressure, so the carbonic acid doesn't decompose due to the added pressure, until you open it and release the pressure, allowing the carbonic acid to decompose.)
If you want a reminder of the bubbling, think of baking soda and vinegar (a dilute acid) reactions that children often use for volcano models. Baking soda and any acidic ingredient will definitely cause bubbling.
Baking powder contains another ingredient that will bubble only if acid and heat are added, so it won't bubble prematurely, as baking soda can, but only in the oven, where it will provide the leavening.
Meg O.
 
Smaug February 15, 2019
Yeah, that was a little odd- may have been talking about the chunks of fat in a pastry dough? Baking powders contain acid salts- usually two nowadays (double acting baking powder), so only need moisture and (for one of them)heat to be activated.
 
Anna February 15, 2019
If you get your hands on a copy of Bakewise I recommend the Magnificent Moist Yellow Cake and the filling Shirley uses for Boston Cream Pie. Also, there's a crazy recipe called Rooster's Firecrackers which involves putting heaps of cheddar cheese on top of Saltines, baking for a few minutes and letting stand in a hot oven for 2 hours.
 
Author Comment
Emma L. February 18, 2019
BakeWise is the best!
 
Rose B. February 15, 2019
My boyfriend cannot have eggs so when I bake, I substitute. Sometimes the results are not so wonderful. Does this group think that whipped cream and or vinegar would help? Any other tips?
 
Jill February 15, 2019
Look at aquafaba(bean water) for an egg substitute, I use it to make vegan meringues for vegan family members. It replaces eggs. It sounds crazy but it works!
 
Rose B. February 15, 2019
Thank you so much for the tip Jill!
 
Author Comment
Emma L. February 18, 2019
Another magical vegan baking ingredient: avocado. https://food52.com/blog/17399-a-genius-chocolate-vegan-birthday-cake-with-super-fluffy-frosting
 
Gail G. February 19, 2019
Have you done chia eggs ? Doesn't work for everything but sometimes adds to the tenderness.
 
Rose B. February 20, 2019
Thank you!!
 
Rose B. February 20, 2019
This is new one to me - thank you!
 
Vicki H. February 15, 2019
Hi! Can you use the whipped cream in packet cakes & do I have to leave something out because of the cream! Thank you I love reading your pages.
Best wishes from Australia
 
Colette February 15, 2019
I was wondering if this whipping technique also works with eggs. For instance, in a chocolate cake recipe I have that consists of eggs, sugar, dark chocolate and corn starch, usually I mix the eggs and sugar together and then add them to the melted chocolate and then add the cornstarch. Would it make the cake lighter if I separated the eggs, beat the egg whites and then folded them into all the other ingredients at the last moment?
 
Margaret L. February 15, 2019
Yes, Colette, egg whites beaten to peaks (soft or stiff) work in the same way as the whipped cream. Think of a souffle: it contains no leavening at all. The only thing that makes it puff up is that the air bubbles in the egg whites expand when they meet the heat. Beating the egg whites would also give a little lift to a cake batter. (However, some batters are so heavy that it's very difficult to fold the whites into the batter without almost completely deflating them.)
 
Beverly March 14, 2019
I always reserve part of the sugar in a cake recipe to whip with the egg whites before folding into the cake batter. This stabilizes them so that when folded into a cake batter, they do not deflate as much.
 
katie C. February 15, 2019
I have a small private cake business. I stumbled across a vintage Italian Cream Cake recipe that required 1/2 cup of stiffly whipped heavy cream be folded into the batter just before baking. It is the ingredient that gives this cake a remarkable texture and I often do this in some of my other cake recipes. This can also be added into a cheesecake before baking for an even creamier, more luxurious cheesecake..
 
Shana February 15, 2019
Hi Katie:-) Do you share your vintage Italian Cream Cake recipe that you stumbled upon? I totally understand if you don't
 
tammie February 15, 2019
Great information! Thanks for sharing!
 
katie C. February 15, 2019
If you send me your email I can send to you..


 
Dianne February 15, 2019
Katie could i also get your recipe for your vintage Italian cream cake
 
Bev M. February 15, 2019
I would love to have the vintage Italian Cream Cake recipe also if you don’t mind sharing. My email is [email protected]
Thank you!
 
nancyf18 February 16, 2019
Thank you for sharing, I would love to have the vintage Italian Cream Cake recipe also if you don’t mind sharing. My email is [email protected]
 
Laura February 16, 2019
Katie could you please send me yoir recipe for Italian vintage cream cake?
Thank you kindly
[email protected]
 
Dianne February 16, 2019
Katie
My email is
[email protected]
Thanks. Dianne r

Ps could we get a link to uour bakery
 
Lillian February 16, 2019
May I also get my hands on your Vintage Italian Cream Cake recipe, please? [email protected]

Thank you!
 
Kim February 16, 2019
Me too please, even though I feel a bit weird about leaving my email addy here. :/
[email protected]
 
Leslie V. February 17, 2019
Please. the cake sounds fab. Also I deal with higher altitude too in my baking.
[email protected]
thank you.
 
Mabel February 18, 2019
Please send me the recipe for your vintage Italian cream cake.
[email protected]
 
katie C. February 18, 2019
Hi, Mabel. I tried to send the recipe to your email and it will not go through. Is thisyour . correct e-mail?
 
katie C. February 18, 2019
I don't have a bakery but you can see my cakes on Facebook: Katie Cassidy-Callahan or on Instagram: katiedoescatering..
 
Author Comment
Emma L. February 18, 2019
Whoa! Can't wait to try the whipped-cream trick with cheesecake!
 
Deborah H. February 18, 2019
Hello Katie,
May I also have your Italian Cream cake recipe?
My email is [email protected]
Thank you for being so willing so share!
 
Shana February 19, 2019
Thank you for sharing Katie:-) My email address is [email protected]
 
Catherine H. March 15, 2019
Pretty please could I have your vintage Italian cake recipe too, my e-mail is [email protected]
 
Shana March 15, 2019
Hi Katie:-) I checked out your FB page, your cakes are amazingly beautiful! Do you still share the vintage Italian Cream Cake? If you shared it, I think it got lost in my thousands of emails:-( If you do, my email is [email protected] ~Thank you :-)
 
Marylou April 22, 2019
Ohh recipe please Katie! [email protected]
I live in Tasmania, Australia. Thank you in advance!
 
Shana May 2, 2019
I would love it as well Katie:-) [email protected]
 
Leslie V. May 2, 2019
Yes, I too lost your recipe... could you resend? Thank you so much. Also wondering if any received and tried the recipe that have Higher Altitude issues.? It is critical in my baking to make adjustments.
[email protected]
 
Stacey B. June 9, 2019
Hi katie C. I would like to get a copy of your Italian cream cake recipe as well, if you don't mind sharing. I'm at [email protected]
Thank you
 
Charlotte February 15, 2019
I have made a whipped cream cake from a recipe I found in old cookbook I got in a library (of Congress yet) sale years ago. The cookbook dates to the 40s I think, but actually has mostly recipes older than that. The whipped cream cake was a layer type cake, not loaf. It is a favorite but oddly, tends to dryness after the first day and I read that this is common in whipped cream cakes--so whipped cream cakes have been around. Didn't mind the "dryness" myself as it seemed more like lightness.
 
katie C. February 15, 2019
I sometimes add a few tablespoons of vegetable oil into the butter/sugar creaming process. It helps keep the cake more soft and moist for longer..
 
Charlotte February 15, 2019
Good idea.
 
tammie February 15, 2019
I've used some of Christina Tosi cake recipes that used a blend of butter and oil. They have came out softer and do not dry out a quickly as butter only cakes.
 
Charlotte February 15, 2019
Yes, it makes sense. Chiffon cakes use only oil.
 
Alisa February 15, 2019
Wondering how this would work in recipes where I substitute gluten free (usually Cup4Cup) flour for regular flour. Thinking it might reduce some of the batter's stickiness, that I get as a result of the substitution.
 
Melissa B. February 15, 2019
That’s what I hope will happen. GF baked goods can feel so leaden sometimes!
 
Author Comment
Emma L. February 18, 2019
If anyone tries this trick with GF baking recipes, please let me know how it goes!
 
Enigmander February 15, 2019
I am dying to try the modified plum cake recipe and wondered how to substitute apples , I assume slices, peeled? How many and how do you arrange them?
Thanks!
 
Author Comment
Emma L. February 18, 2019
Hi! Yes, I peeled and thickly sliced the apples, tossed them with a little cinnamon-sugar, and arranged them in concentric circles on top of the batter in the cake pan.
 
Pam February 10, 2019
Do you leave something out when adding the whipped cream, or is it an extra ingredient?
 
Author Comment
Emma L. February 11, 2019
Hi Pam! It's an extra ingredient.
 
Pam February 11, 2019
Thank you! I can’t wait to try it!
 
Deeba R. February 15, 2019
Same question. But AHA, got it. Additional ingredient. What if some part of the butter were substituted with cream? Thinking cap on. Thank you for this!
 
David C. February 9, 2019
I hope this doesn't get me flamed too badly, BUT could I use a aerosol can of whipped cream for the same effect ???
 
Denise S. February 15, 2019
Wouldn’t that mess up the ratios since canned whip has sweeteners in it?
 
Beth E. February 9, 2019
I make a very easy biscuit. Two parts S/R flour to one part heavy cream, I also will put a dab of sour cream in the measuring cup before filling it. Maybe to give it a slight kick. Today I whipped the cream and they were awesome. So fluffy. It is against the law to use something other than White Lilly when making biscuits. Just saying.
 
Jeanne February 15, 2019
Biscuits were my first thought on reading this article. Can't wait to try this. CookWise is a great book. First cookbook I read cover-to-cover when it first came out. I'm putting on the list for a re-read.

 
bching February 15, 2019
I love the touch of grace biscuits in Cookwise and Bakewise. They call for heavy cream. I am going to try to whip the cream and see what happens.
 
marie February 15, 2019
Have yet to find White Lily flour in Illinois. Sorry. I use King Arthur for everything I bake. Will try whipping the cream in one of my biscuit recipes.

 
kaeli February 15, 2019
you can buy White Lily Flour on Amazon!
 
Bev M. February 15, 2019
I buy White Lily from Amazon. The key is to use a flour from soft winter wheat.
 
David C. February 6, 2019
Has anyone tried or have a comment about using the ubiquitous canned pressurized whipped cream ? I wonder why it could produce different results...
 
Charlotte February 15, 2019
I don't see where anybody opined on this. I think it would--it's whipped cream. Probably has stabilizers and stuff in it though.
 
Denise S. February 15, 2019
Not to mention that it is also sweetened, which would throw off the ratios of the recipe. The end result might be too sweet, too dark, and differrent in other ways.
 
katie C. February 17, 2019
Hi, David. I probably wouldn't bother using canned whip cream;it's mostly air and would most probably disappear into the recipe unnoticed. There is no substitute for whipped heavy cream as far as Im concerned and It is well worth the extra effort..
 
Helen H. February 3, 2019
Hi Emma,

This is out there in terms of inconvenience, but this is similar to accidental recipe I made once- i was making Italian Buttercream frosting, and I had a too-gooey-for-frosting outcome because the meringue was still warm when i added the butter. Bottom line, i gave up on the frosting, but couldn't stand the thought of throwing out all those good ingredients, so i put the thick batter-like mass in the fridge. A day later, I added my not-quite-Italian Buttercream to my regular banana bread recipe, omitting some sugar, butter and liquid to compensate, and OMG!! BEST EVER!!! Since then, I've just been whipping the egg whites in all recipes, since i'm too lazy to use almost-made-Italian-Buttercream frosting as an actual ingredient. But, if I ever have leftover Italian Buttercream, I make more baked desserts w it on the inside. Thanks for your article. I had not thought of whipped cream added on it's own, and will definitely try.
 
Author Comment
Emma L. February 3, 2019
Thanks, Helen!
 
vjbortolot February 15, 2019
Speaking of accidental, I once made a broccoli puree that had heavy cream in it. I made the mistake of using a blender and ended up with broccoli-flavored whipped cream! Now I pulse with a food processor.
 
Crystal H. February 3, 2019
Oh, and I will be be trying some whipped cream soon.
 
Crystal H. February 3, 2019
This may be a little off topic, but... I'm a busy grandmother of six and I swear they (and myself) can eat a whole cake before it's even cooled. I make a lot of them! I now use cake mixes often, but I like a denser cake. I add half and half, yogurt or sour cream (and sometimes vinegar) in place of much of the water, if not all. No complaints so far. They disappear! Thanks for all your cooking hints!
 
Author Comment
Emma L. February 3, 2019
Thanks, Crystal! Love the idea of swapping out water and replacing with yogurt in a cake mix!
 
Lynn P. February 1, 2019
zucchini bread - how much should i use?
 
Author Comment
Emma L. February 1, 2019
Hi Lynn! The general rule of thumb is: 1/2 cup heavy cream, whipped to soft peaks.
 
Bawa February 1, 2019
I make cream biscuits, entirely because they’re the best I’ve tried, but they’re also the fastest and easiest as a bonus (no cutting butter into flour). I’ll be looking forward to trying this technique with my favorite cream biscuit recipe from Smitten Kitchen.
Also with the “foolproof cream scones” recipe recently featured on this site, which is really just a cream biscuit with permission given for add-ins.

 
cookbookchick February 1, 2019
I make Merrill’s recipe for cream biscuits: https://food52.com/recipes/8191-cream-biscuits
 
Deborah H. February 3, 2019
Can you share your recipe for your biscuits with the whipping cream? Thank you Deborah
 
cookbookchick February 3, 2019
Hi Deborah, it’s not my recipe, it’s Merrill’s, one of the co-founders of Food52. I posted the link in my comment above.
 
Efrain V. February 1, 2019
I am confused. How much whip cream should be added to the cake mix? Do I replace it for an ingredient in the recipe. I just checked your Plum torte and no where does it say to add the whip cream or how much. I just checked my, "Joy of Cooking" cook book and could not find a cake recipe adding whip cream. Did I miss something?
 
Author Comment
Emma L. February 1, 2019
Hi! The four recipes listed (plum torte, chocolate loaf, bran muffins, shortcakes) were part of the article's experiment: What happens to these baked goods when you add whipped cream? (So you're right that there's no whipped cream in those original recipes!) I followed Shirley Corriher's trick: Start with 1/2 cup heavy cream, whip to soft peaks (this should yield about 1 cup whipped cream), then gently fold this into whatever cake batter you're working with.