A recipe for stabilized whipped cream with yogurt and cornstarch: a tangy, delicious, pipeable dessert topping with staying power.
Stabilized Whipped Cream with Yogurt
Course: Dessert3
cupsIngredients
1 Tbs cornstarch
1/3 cup (heaping) powdered sugar
1 cup heavy cream, chilled
1/2 tsp vanilla
1/2 cup plain Greek yogurt, chilled
Directions
- Whisk the cornstarch with powdered sugar to cut down on clumps. Add this to 1/4-cup of the cream. Cook, stirring constantly. Don’t fret any small clumps. Bring the mixture to a boil, and by that time, the clumps should be gone. Let it cool completely, stirring every few minutes. Pass through a fine mesh sieve, if needed.
- In the bowl of a stand mixer, whisk remaining chilled cream and vanilla on medium speed (4 out of 10) until the beater starts to leave trails in the cream. Stream in the cornstarch mixture on lowest speed. Beat on medium-high speed (6 out of 10) until stiff peaks form.
- Add the yogurt to the whipped cream. Mix on medium speed (4 out of 10) for 15 seconds or until fully incorporated.
Notes
- Substitutions: as little as 1 tsp or as much as 2 Tbs of cornstarch for the 1 Tbs, another style of yogurt for the Greek, a flavored yogurt instead of plain
Social Learning
Whipped cream isn’t stable. It will begin to revert back to its original state within a few hours. Because with a stand mixer, whipping cream is easy, quick, and foolproof, I usually whip it exactly when it’s needed. As an alternative, I might whip it before dinner and keep it in the fridge until it’s time for dessert. I’ll keep it in the mixing bowl, in case I want to easily and briefly re-whip it for a few seconds if needed.
If you’re using whipped cream to top something like a pie or tart, and you need it to hold its shape for at least a day or so (either because you’re making the pie in advance, or you want the leftovers to look good), you’ll want to stabilize it. There are lots of ways to do this. It seems that stabilizing always produces some change in texture – sometimes subtle, sometimes not, depending on the method. Some of them introduce new flavors to the whip, which can be quite desireable.
In this post, I stabilized whip for a fruit tart that I planned to serve and then keep leftover for a few days as we gradually polished it off. Yogurt – a tried and true stabilizing element for whipped cream – adds a tang to the whip that works wonderfully with a fruit filling. I wanted to give it extra staying power, so I added cornstarch – another common whip-stabilizing element – to stiffen it up a bit. Between the yogurt and the cornstarch, I wound up with a light, luscious, delicious whip that kept a well-defined shape for five days. (Probably more, but we’d eaten it by then.)
Stabilized Whipped Cream with Yogurt
Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. Thank you, ⌘+C. References: Food52 (making), Food52 (rescuing), Food42 (yogurt), Salt and Baker, Veena Azmanov. Make It Like a Man! is ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs.
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une bonne idée de crème
bonne semaine
Thank you!
You are talented and fearless!
You’re too kind!
I like that you have lightened up the cream slightly with Greek yoghurt. The tart looks excellent!
Thanks, Angie!
wow, molto interessante. La provo sicuramente 🙂 Grazie!
Thank you, Daniela!
Keeping whipped cream looking good is a must if leftovers are expected. This is such a handy baking hack and I do love the extra tang from the yogurt!
Thanks, Heidi!
I’ve stabilized whipped cream with gelatin before but never yogurt. Going to try this. Thak you for sharing this info!
I have also used gelatin. This way – yogurt and cornstarch – seemed a bit easier to me.
this sounds very interesting Jeff. I am not sure we have that problem here with whipped cream not being stable. Everyone here whips their own pretty much and as long as it is in the fridge, it will stay whipped for days!! Happy new year to you.
cheers
sherry
Wow, that’s cool!
Wow – it kept five days ! This is a recipe I need to try and I especially like the Greek yogurt addition – I’m assuming it’s full fat 🙂
You know, I can’t remember now if it was full fat or 5%, but I never buy non-fat, so I know it wasn’t that. But yes, it had great staying power, and was still light, creamy, and tasty.
Une belle idée cette crème fouettée allégée par le yaourt. Le yaourt grec doit lui donner une saveur agréable !
It does! Thanks!
Comme c’est gourmand
Bravo
Thank you, Delphine!
Thanks for stopping by. Your blog is very interesting.
Thank you!