50/50 (tangy whipped cream)

• servings: Makes about 2 cups/ enou

Ingredients

1 cup/235ml heavy cream

1 cup/290g whole-milk Greek yogurt or full-fat sour cream

⅓ cup/40g powdered sugar

Small pinch of kosher salt

Directions

In a medium bowl, using a whisk (or, if you really would like, an electric hand mixer), whisk the heavy cream until it's starting to thicken and has soft, medium peaks, 2-4 minutes or so.

Add the yogurt, powdered sugar, and salt and continue to whisk until it looks like gorgeous, pillowy whipped cream (you'll know when you know), another 2-3 minutes.

Notes

This is my default topping and accompaniment for most desserts that would otherwise use whipped cream. This is not to knock classic whipped cream (it is, as you know, perfect), but simply to offer an alternative when you wished there was a bit more... something going on. A bit more tanginess, acidity, depth. The yogurt (or sour cream, if it suits you) also adds a density that seems like it would be counterintuitive to the light airiness desired by whipped cream, but it really really does work. Oh, and it doubles well, if the need strikes.

Eat with Every dessert under the sun.

Do ahead Best made right before using