Reader Kylie asks:
Why does homemade whipped cream seem to taste lighter or “thinner” than whipped that’s inside pastries that I get from a pastry counter? What are those bakers adding that I’m not?
They might not be adding anything at all, Kylie. Other than a little sugar and vanilla, that is. Oftentimes we home bakers serve whipped cream as soon as we prepare it, which means it’s a little warmer than whipped cream that’s been whipped and then thoroughly refrigerated. Whipped cream that’s chilled has a thicker mouthfeel because the fats have firmed up in the cold. Think of cold butter versus room temperature butter. It’s the very same phenomenon.