Buttermilk Cream

Whole buttermilk adds a cultured tang to classic sweetened whipped cream. A touch of sugar and salt balance the light and airy topping; adjust them to taste. Serve this easy dessert-topper with Lisa Donovan's cast-iron cornmeal cake.

Buttermilk Cream Recipe
Photo: Victor Protasio
Total Time:
5 mins
4 cups


  • 2 cups heavy cream

  • 2 tablespoons granulated sugar

  • Pinch of kosher salt

  • 1/2 cup whole buttermilk (such as Cruze Farm)


  1. Using an electric hand mixer on medium speed or a whisk, beat heavy cream in a large bowl, gradually adding sugar and salt, until medium peaks form, 4 to 5 minutes. Add buttermilk; beat until soft peaks form and mixture is billowy, about 1 minute. Serve immediately, or chill in the refrigerator up to 4 hours.

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