Savory Whipped Cream

This is one of those recipes that I get SOO excited about.  It came to me like a light bulb!  Like one of those, wow, why have I not been doing this all along moments.  You know those?

So it was New Years Day, I had the fam over and made brunch.  One of the items on the menu was crab cakes.  mmmmm  Normally when I make crab cakes I serve them with a spicy cajun aioli (read Mayonnaise sauce)  You know my love for mayo already.  But at 100 calories per tablespoon, that is a steep price to pay!

But then

the idea came to me.

What if I made a SAVORY whipped cream?!!   What?!?

I have to admit, I’m actually a little mad at myself for not thinking of this earlier.  Like, why did this glorious idea not previously enter my brain before.  Gaahh!!  But I guess we can’t live in the past can we?  We have to move on and eat deliciously!

So here’s what you do.  First get yourself some heavy whipping cream.  Like the real stuff, from the carton.

Have you seen this new gem from Trader Joe’s??  It’s boxed whipped cream that can go in your pantry, so you always have some on hand!  For you know, a whipped cream emergency.  Which you will now have when you discover this recipe!

Now you need to either get out your handy dandy stand mixer, or one of these works great too!

Whip the cream for about 5 minutes until it’s, well you know, looking like whipped cream.  There should be stiff peaks, and technically you should be able to hold the bowl upside down over your head!  But before you do this, you will want to reeeaallly trust your whipped cream making skills.

Then, gently fold in any herbs and spices you choose.  Obviously start out with Salt, Pepper and Garlic.  Duh!  (Are you sensing a trend that every recipe I make has Salt, Pepper and Garlic?)  I usually also add a little mustard powder, dill and cayenne for some zip.

Now, how do you serve this savory whipped cream you ask?  Well, let’s go back to the crab cakes!

Ok, is it gross that I’m showing you a picture of a plate of half eaten food?  Well I have my reasons.  I want to show you how amazing this whipped cream is when it begins to melt.  It turns into a delicious sauce.  So I just had to show you!
This Whipped Cream also works great on potatoes, eggs, fish, breakfast, lunch, dinner, so pretty much everything.  When you try this recipe, I’d LOVE to know what you put it on.  Send me pics, half eaten plates of food and everything!
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3 Responses to Savory Whipped Cream

  1. Karen says:

    Is the last image your savory whipped cream ready for the freezer? How did it work when it thawed?

    • Amy S says:

      Karen, it works great! You can thaw it for a few minutes at room temperature. However it thaws so quick that if you put it on hot food, it helps it not melt so quickly. Enjoy! :)

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