Adding gelatin to it is not always successful. Instead of a fluffy, cloud-like filling, we get a stiff, dense mass, sometimes with noticeable lumps and a strange aftertaste. A product from the fridge comes to the rescue, often used for various dishes in the kitchen.
You can thicken the whipped cream with… Greek yogurt. It will successfully replace gelatin and mascarpone. Additionally, it will give the filling a slightly sour taste, perfectly matching the sweet cake.
It is best to add 3-4 tablespoons of this product to 250 ml of cream. Add it spoon by spoon, constantly mixing or stirring with a spatula. Nothing stops you from sweetening whipped cream with sugar or honey.
This filling with Greek yogurt can be used for cakes, tortes, but also for chocolate or fruit desserts in cups. It is also perfect for pancakes, waffles and pancakes.
For whipped cream, we use 30% or 36% cream. We need to cool it in the fridge first. We also recommend cooling the bowl and mixer, which will help obtain a stiff mass.
For starters Pour the well-cooled cream into a bowl and mix it until it becomes stiff. However, we cannot mix it for too long, because its consistency will start to resemble butter.
After the kill add full-fat Greek yogurt in batches, preferably 10%. As mentioned, 3-4 tablespoons per 250 ml of cream. Mix everything at low speed or mix with a spatula. Then the mass will not curdle and will not lose its fluffiness.
Finally, it is worth sweetening the whipped cream by adding 1-2 tablespoons of powdered sugar per 250 ml of cream. At this point you can also add grated orange peel or vanilla extract. Mix everything briefly – just until the ingredients are combined.
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