No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Buttermilk Cream Filling

  • Yield: Makes enough for one tart
Buttermilk Cream Filling

Photography: Caren Alpert

Source: Martha Stewart Living, February 2005


  • 2/3 cup heavy cream
  • 1 envelope unflavored gelatin
  • 1 1/4 cups low-fat buttermilk, not nonfat
  • 1/4 cup sugar
  • Pinch of salt


  1. Beat 1/3 cup cream with an electric mixer until soft peaks form; set aside.

  2. Sprinkle gelatin over 1/4 cup buttermilk in a medium bowl; let stand 5 minutes.

  3. Bring remaining 1/3 cup cream and the sugar to a simmer in a small saucepan over medium heat. Cook, stirring, until sugar has dissolved. Pour into gelatin mixture; stir until gelatin has dissolved. Stir in remaining cup buttermilk and the salt. Pour through a cheesecloth-lined sieve into a medium bowl.

  4. Using a whisk, fold in whipped cream. Refrigerate mixture 30 minutes.

Reviews (0)

Related Topics