May 6, 2021

Guacamole Cream

Gaucamole cream with shrimp
Guacamole Cream 12

Guacamole Cream

Guacamole Cream in small glasses with a parmesean cracker and sprig of fresh herbs

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A great way to use up leftover guacamole is to make Guacamole Cream. It's perfect for a first course or appetizer in verrines or small cups.  You can find more serving ideas below.



2 ripe avocados

Onion- about 1/8 of a cup

Fresh lemon juice to taste- about 3-4 tablespoons

2 cloves of fresh garlic

Sea salt or Celtic salt

Fresh ground pepper

Heavy whipping cream to make the whipped cream


To make the guacamole;

Remove the pit from the avocadoes, and peel off the skin. Place the avocado in a bowl and add fresh lemon, salt and pepper, minced garlic ( I suggest using a garlic press to mince the garlic), and finely chopped onion to taste. 

Mix all ingredients with a fork, or blend in a mini food processor.  

To make the whipped cream use a stand mixer fitted with the whisk attachment or use a hand beater or immersion blender to whip heavy cream until peaks form and it is whipped cream. Do not add any sugar or vanilla. You will need enough to combine approximately two parts of guacamole with one part of whipped cream.   

Fold the whipped cream into the guacamole. Serve the guacamole and cream mixture in verrines or small bowls. It is divine just as it is, or you can top it with shrimp, a cheese cracker, or basil.  

Gaucamole cream with shrimp

A tapas style dinner with shrimp and avacado cream, endives vinaigrette, and sweet cherries

If you have extra cream, you can add some sugar, vanilla, or orange water and use it for berries and cream for dessert the next day.   It can also be used anywhere you would add cream.


Making the guacamole and the whipped cream make all the difference in taste and will be healthier. 

The quantities are merely guidelines. Avocados and garlic cloves are different sizes, so add the ingredients in a small quantity and taste to see if you want more lemon or garlic. Create this to your liking. 

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I often cook "au pif," as we say in France, which means cooking without an exact recipe and by "feel" using your intuition.  You’ll often find guidelines in many recipes versus exact quantities.  Write to me here if you have any questions about the recipes.

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