The “need” for this Buttermilk Dill Whipped Cream came out of my Salmon Loaf experiment. I really liked a dollop of sour cream on the more meatloaf versions. However, that wasn’t quite the right texture for my Keto Salmon Loaf Bites. Obviously, a savory whipped cream was the answer. The buttermilk imparts just the right level of tanginess while the whipped heavy cream keeps things “light.” I think the dill adds a nice savory note, but you could also swap the dill for chives if you prefer. The dill ties in better with the Mini Salmon Loaf Bites but the chive version is great as well.
I confess that the first thing I did was see if I could get buttermilk to whip. You can save yourself the trouble of the experiment. The answer is: no, buttermilk does not whip. Fortunately, this is a solved problem if one just searches. Duh. I should have started there. Oh well.
I found a recipe for Buttermilk Whipped Cream on Food Thinkers. However, it was still intended to be a sweet whipped cream as evidenced by the powdered sugar. My slightly modified version just skips the powdered sugar and adds the dill. While this isn’t one of those recipes that is really meant to stand alone, it does make a great “component” to a savory dish. This would also be great with my Keto Irish Boxty or my Poblano Keto Fiesta Patties. I could also see it working well with a smoked salmon brunch plate.
Give it a try. Easy and quick, this Buttermilk Dill Whipped Cream is a great way to up your dinner party game without adding a lot of time and complexity to your prep.
Derived from: Buttermilk Whipped Cream by Food Thinkers
What You Need
Equipment
- Stand Mixer or Hand Mixer and Large Mixing Bowl
- Measuring Cup – I prefer the plunger style ones for liquids.
- Measuring Spoons
- Rubber Scraper
- Pastry Bag or Plastic Zip Top Bag and Tip – Optional, depending on what you’re doing with this whipped cream.
Ingredients
- Heavy Cream
- Buttermilk
- Dried Dill – This recipe was developed using dried dill. If you prefer to use fresh, the general guidance is to triple the amount used.
- Whole Milk Powder – You might not be as familiar with this ingredient as the rest, but it really helps to give some structure to the whipped cream as well as to maintain that structure. You could probably use gelatin instead, but I haven’t tested this recipe with gelatin yet and so can’t provide clear guidance on that alternative.
Making Buttermilk Dill Whipped Cream
As with most whipped creams, this one is pretty simple and straightforward.
Start off by combining 1 cup of heavy cream with 3 tablespoons of buttermilk, 1 tablespoon of dried dill, and 1 tablespoon of milk powder. Place them back in the fridge for 20 minutes to re-chill, preferably in the bowl you will be using for whipping.
With your stand mixer or a hand mixer, use the whisk attachment to whip the cream mixture. I usually start off at low to medium speed so that I don’t make a mess. Then I increase the speed a notch or two once I have a good amount of foam.
Continue whipping until you have stiff peaks. Store in the fridge until you are ready to use the whipped cream.
Enjoy!
Related Recipes
While this Buttermilk Dill Whipped Cream was originally intended for my Keto Salmon Loaf Bites, I would also recommend it as a veggie dip or as a topper for either my Keto Irish Boxty or Keto Fiesta Poblano Patties.
If you’re interested in some other savory whipped cream ideas, check these out:
Looking for a more complete menu that goes along with this, hop over to my Cats’ First Birthday Dinner Party page for suggestions.
Buttermilk Dill Whipped Cream
Ingredients
- 1 cup Heavy Cream
- 3 tablespoons Buttermilk
- 1 tablespoon Dried Dill
- 1 tablespoon Whole Milk Powder
Instructions
- Combine 1 cup Heavy Cream, 3 tablespoons Buttermilk,1 tablespoon Dried Dill, and 1 tablespoon Whole Milk Powder in the bowl of your stand mixer or a large mixing bowl. Put back in the fridge to chill for another 20 minutes while the dried dill rehydrates a little bit.1 cup Heavy Cream, 3 tablespoons Buttermilk, 1 tablespoon Dried Dill, 1 tablespoon Whole Milk Powder
- Start the mixer out on low to medium speed and whip the liquid until you start to see some bubbles. Then increase the speed to medium or medium-high and continue to whip it until stiff peaks form.
- If you’re using this Buttermilk Whipped Cream as a topper, spoon it into a piping bag or a plastic zip top bag with the corner snipped off and an icing tip inserted to administer it.
Equipment
- Measuring Cup
- Measuring Spoons
- Pastry Bag or Plastic Zip Top Bag and Tip Optional
Leave a Reply