Sharing a seriously fun love for food

Avocado Cream Dressing and Blue Cheese Cream – Two Delightful Savory Whipped Creams!

Avocado Cream Dressing and Blue Cheese Cream – Two Delightful Savory Whipped Creams!

Both of these recipes have been on my “to do” list for a while. The Avocado Cream Dressing comes from one of my Mom’s collections dating back to the 1950s.

The Blue Cheese Cream recipe was given to me by a lovely woman from France that we met this past holiday season.

I had both recipes lying out and noticed that oddly they are quite similar except for the key flavor components. Both start with a heavy cream base, both come together in the same fashion and both are absolutely luscious.

First, let’s start with the Avocado Cream Dressing. Though avocados seem to be the latest food trend and a new fruit discovery (yes, they’re technically a fruit) they’ve been around for thousands of years. According to the California Avocado Commission, by the 1950s around 25 varieties were being packed and shipped commercially. Avocado Cream Dressing showcases this versatile fruit in a delightfully surprising way. Simple. Avocados, cream and a touch of orange.

On a different flavor note is this beautiful Blue Cheese Cream. I love blue cheese and was so intrigued by the notion of blending this savory, piquant cheese into heavy cream accented with a touch of honey. Lovely is the best description!

Use these creamy blends on a salad, as a spread for a cheese board or a condiment on your favorite burger or sandwich. You’ll never think of whipped cream the same way!

Avocado Cream Dressing

1 cup heavy cream

3 ripe avocados, slightly mashed, about 1 to 1-1/4 cups

¾ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

Zest and juice of 1 orange

Pour the heavy cream into a blender. Add the avocados, the kosher salt, pepper and the zest and juice of the orange.

Blend on low for about 2-3 seconds, then on high for 5-6 seconds just until the dressing is thickened.

Keep dressing tightly wrapped and refrigerated until ready to serve. Avocados will oxidize but it doesn’t impact their flavor. If your dressing darkens a bit on the top you can simply skim off the top of the dressing.

Blue Cheese Chantilly Cream

1-1/4 cup heavy cream

½ cup blue cheese, Roquefort or Gorgonzola

1-1/2 tablespoons honey

¼ teaspoon freshly cracked black pepper

Pour the heavy cream into a blender. Add the blue cheese, the honey and the black pepper.

Blend on low for about 2-3 seconds then on high for about 8-10 seconds just until the cream is thickened.

Keep the cream tightly wrapped and refrigerated until ready to serve.

Quick note – If your cream is whipped thicker than you’d like, simply stir in some fresh cream until you reach your preferred consistency.



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