Active Time: N/ATotal Time5 MIN
Yield: Serves : Makes 4 cups
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.
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- Pinch of kosher salt
- 1/2 cup whole buttermilk (such as Cruze Farm)
How to Make It
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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