Like Whipped Cream? You Should Try It on Vegetables

June 23, 2016

We’ve been putting whipping cream in a corner.

It’s not that we haven’t been paying attention to it: We’ve lightened it with Greek yogurt, infused it, flavored it with chocolate, and enhanced its staying power with crème fraîche. But no matter how we’re tweaking it, we’re always using whipped cream for dessert—dolloped next to slices of flourless chocolate cake, layered over cookies for icebox cake, or relegated to the role of pie garnish. Even when we don’t add any sugar to it, whipped cream is firmly ensconced within our brains as something sweet.

Except it doesn’t have to be—after all, we don't think twice about using cream in gratins, creamy soups, and pasta dishes. Whipped cream can just as easily be nudged to the savory side, too​. Start using salty whipped cream on appetizers (like bites of melon and prosciutto perhaps?) and every vegetable in sight (asparagus! peas! corn!). Spoon it into a bowl and use it as a dip or spread it on sandwiches. However you choose to use it, as with sweet whipped cream, you're going to want to lick the bowl. ​

Swap out sweet for savory:

Is there an ingredient or a dish you find yourself making the same way every time? Tell us in the comments and we might feature it next time with an idea for changing it up!

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I like esoteric facts about vegetables. Author of the IACP Award-nominated cookbook, Cooking with Scraps.

1 Comment

VeganWithaYoYo June 23, 2016
Has anyone tried this with whipped coconut cream? I tend to associate coconut with sweeter foods or curries, and it's got a stronger flavor than dairy cream, so I haven't given it a try... anyone know for sure if I'm missing out?