Recipes Desserts Buttermilk Cream Be the first to rate & review! 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. By Lisa Donovan Lisa Donovan Instagram Twitter Website Lisa Donovan is a James Beard Award-winning writer and chef who has redefined what it means to be a Southern baker as the pastry chef to some of the South's most influential chefs.Expertise: baking, pastry, foodways, social justice.Experience: Lisa Donovan has been formative in developing, writing, and establishing a technique-driven, historically rich narrative of traditional Southern pastry in restaurants across the country and in print. She is a regular contributor to Food & Wine and has been a featured speaker at René Redzepi's globally renowned MAD Symposium, discussing the culture and responsibilities of restaurants. Lisa centers her work on advocacy and education. Her recipes and writing have appeared in The New York Times, The Washington Post, Eater, Literary Hub, and Saveur. She is the author of Our Lady of Perpetual Hunger, which earned her a Les Dames d'Escoffier International M.F.K. Fisher Prize in 2021. Food & Wine's Editorial Guidelines Updated on February 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Total Time: 5 mins Yield: 4 cups Ingredients 2 cups heavy cream 2 tablespoons granulated sugar Pinch of kosher salt 1/2 cup whole buttermilk (such as Cruze Farm) Directions 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. Rate it Print