I'm a big fan of whipped cream. Especially when it's lightly sweetened and flavoured with a bit of vanilla. This variation adds some additional layers of flavour to the mix: A small amount of sour cream gives it a distinctive tang. And using brown sugar rather than powdered or granulated gives it just a touch of complexity from the molasses.

I made it to go with a sour cream chocolate cake, but it also pairs beautifully with fresh fruit.

Tangy Whipped Cream

Slightly adapted from The Perfect Cake by America's Test Kitchen

Ingredients

• 1 c. heavy (35%) cream
• 1/4 c. sour cream
• 1/4 c. brown sugar
• 1/4 tsp. vanilla extract

Directions

1. Combine the cream, sour cream, sugar, and vanilla and beat on low speed until slightly frothy.
2. Gradually increase speed to high and beat on high speed until cream stiffens.
3. Serve with fresh fruit and/or cake.