Adding Whipped Cream to Cake Batter

This is a cake backing hack that is will improve the texture and taste with moister crumb and an improved flavor. It will cahnge your approach to create future baked goods. The secret - whipped cream. Not just heavy cream, but cream that has been whipped to those fluffy peaks

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. The whipped cream introduces more air to produce a lighter cake. The whipped cream introduces a softness and a moistness to that batter thatcannot be achieved in any other way.

The way it works is that whipp cream provides added air into the batter. That air acts an additional leavener in the baked good (cake, muffins, bread, etc.). The difference between straight heavy cream and whipped cream is in the air 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.

Try it once and you'll never go back to you regular baking method.

"Oh What Better Cake Is Seen Just By Adding Some Whipped Cream" - Wm. Shakesbaker

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