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Spices/Sauces/Rubs | |
| 1 1/2 cups heavy cream 1/2 cup low fat (1-2%) buttermilk 1 tsp granulated sugar (optional) 1/2 tsp vanilla extract (optional) | |
| 1) pour heavy cream andbuttermilk into a 2 1/2 cup jar with lid. Replace the lid shake well and allow to rest at room termperature 6-8 hours). Refrigerate at least 24 hours, it will reach maximum thickness in 4-5 days. 2. In a large metal bowl whip the cream (sugar and vanilla if using) with a ballon whisk until it achieves the consistency of whipped cream. | |
Unrated | |
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