WHIPPED CREAM RECIPE WITH HALF AND HALF HOW TO

With so many “hands and pans” videos out there showing you how you can dump all the ingredients for a cake in a bowl and mix them up, I am here to tell you that’s not the best way to make a cake.

WHIPPED CREAM RECIPE WITH HALF AND HALF HOW TO

Magic! How to Make Pound Cake From Scratch This leads to tons and tons of tiny, tiny bubbles that expand in the oven. Bubbles formed when creaming butter and sugar join with the wee bubbles formed when you whip the cream. See? Very fine, even crumb structure of the whipping cream pound cake. This leads to a tight, even crumb structure that is just about perfect. In other words, it boosts the creaming of the butter and sugar in the creaming method, adding extra bubbles that will expand in the oven. The longer answer is that the gently whipped cream not only adds additional fat for tenderness, but it also contributes to the crumb structure because of all the wee tiny bubbles you whisked into it. The short answer is because, in her fabulously approachable-yet-sciencey book, Bakewise, Shirley Corriher told me to.

For the original 1 1/4 cups (10 ounces) of half and half, I substituted 3/4 cups half and half and 1/2 cup heavy whipping cream, whipped just until it was thick.I used a mixture of 2 parts white sugar and 1 part brown sugar (I used Summer Dessert Week’s sponsor, Dixie Crystals Brown Sugar).The first version of my pound cake recipe is pretty excellent as is, but I made a couple of modifications:

Should you care at all, I wanted to let you guys know that this is the second version of my famous-in-my-own-mind pound cake. 10.4 Recommended Products Modifications to My Master Pound Cake Recipe

Whipped cream recipe with half and half