Shutterstock It’s an easy way to level up homemade desserts This post originally appeared in the September 26, 2022 edition of The Move , a place for Eater’s writers and editors to reveal their recommendations and pro dining tips — sometimes thoughtful, sometimes weird, but always someone’s go-to move. Subscribe now . There is obvious pleasure in plain ol’ whipped cream, be it dolloped over a mousse or pie, smothered with hot fudge and sprinkles, or squirted from a Reddi-Wip tube straight into a gaping mouth. Whipped cream, once referred to as “milk snow” by the French and beaten into buoyancy with a tree branch rather than a whisk, is generally made of heavy cream, just a dash of sugar and a bit of vanilla. I am the first to pile my confections high with extravagant amounts of the stuff. Recently, however, I began to wonder why this luscious topping remains hopelessly straightforward in nearly all desserts. Yes, we all know the proverb if it ain’t broke don’t fix it. But, i...