Whip it good.
This cake showed me that the act of whipping cream instead of creaming butter isn’t just easier—it also creates a lighter, fluffier batter. Once whipped, the cream becomes a natural leavener, yielding a lighter, fluffier cake. “Whipped cream has a lot more air bubbles than creamed butter, so the result is a finer crumb,” says Beranbaum.
with a slightly sturdier structure. “It took a lot of experimentation to achieve what became one of my favorite butter cakes ever,” she says.butter cakes. Both whipped cream and butter are made of heavy cream, which contains a high percent of butterfat. “At first glance, it appears that the recipe has no butter, but when I calculated the butterfat content of the cream, it actually exceeded what my original butter cake formula uses,” says Beranbaum.butter flavor.
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