Cheese

Herb Cream with Capers

January  8, 2010
Author Notes

Who said whipped cream had to be for dessert? For years I've been making a savory whipped cream seasoned with herbs, lemon zest and capers and serving it with smoked salmon and crackers. I got the idea from a restaurant I worked at in France 15 years ago.

So here is my top-secret (well, not really), impossible-to-screw-up (yes, really) recipe. Once you get acquainted with savory whipped cream, open your fridge and branch out -- right now, I'm really into a plain horseradish version that's terrific with roast beef (a recipe attributed to Mary Lincoln, the wife of Abraham Lincoln). You could also do:
hot smoked paprika (to go with brandade); or

creme fraiche, ginger and lime (to dollop on top of corn soup). —Amanda Hesser

  • Serves 4
Ingredients
  • 1 cup heavy cream
  • 1 1/2 tablespoons chopped flat leaf parsley
  • 1 tablespoon chopped tarragon
  • 1/2 tablespoon thinly sliced chives
  • 2 tablespoons capers, drained
  • Grated zest of 1 lemon
  • 1/2 tablespoon fresh lemon juice
  • Coarse or kosher salt
  • Freshly ground black pepper
In This Recipe
Directions
  1. In an electric mixer fitted with a whisk, beat the heavy cream until it holds a stiff peak. Use a rubber spatula to fold in the remaining ingredients. Season to taste with salt and pepper.

See Reviews

See what other Food52ers are saying.

  • Lynne Faubert
    Lynne Faubert
  • mtrelaun
    mtrelaun
  • Amanda Hesser
    Amanda Hesser
  • nsj
    nsj
Review
Amanda Hesser

Recipe by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.