13 Simple Buttermilk Dessert Recipes -
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13 Simple Buttermilk Dessert Recipes

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What Is Buttermilk and Why Use It in Desserts?

Buttermilk Dessert Recipes is a tangy, slightly acidic dairy product traditionally made as the liquid leftover from churning butter. Nowadays, it’s created by adding bacteria to milk, giving it its distinctive flavor and thickness. In desserts, buttermilk provides several benefits:

  1. Flavor Enhancer: Its tanginess enhances sweetness and balances flavors.making it perfect for sweet baked goods.
  2. Tenderizer: Its acidity tenderizes gluten, creating softer, moister baked goods.
  3. Leavening Aid: It reacts with baking soda to produce carbon dioxide, resulting in a lighter texture.

Baking Tips for Using Buttermilk Dessert Recipes

Buttermilk, known for its tangy flavor and acidity, enhances baked goods by providing moisture, tenderness, and a slight rise. To make the most of this ingredient:

  • Room Temperature: Allow buttermilk to reach room temperature before using to ensure better incorporation with other ingredients.
  • Balance Acidity: The acidity in buttermilk reacts with baking soda or baking powder, making the baked goods lighter. Adjust leavening agents accordingly.
  • Avoid Overmixing: To keep textures light and tender, mix buttermilk gently into your batter. Discover more about this in our guide on How to Mix Perfect Cake Batter.

How to Make Homemade Buttermilk

If you’re out of buttermilk, you can make a substitute with two simple ingredients:

  1. Add 1 tablespoon of white vinegar or lemon juice to a cup of milk.
  2. Let the mixture sit for 10 minutes to curdle before using.

Substituting Buttermilk in Recipes

When substituting buttermilk in a recipe:

  • Use 1 cup of buttermilk for every cup of regular milk, reducing the amount of baking powder by ½ teaspoon and adding ¼ teaspoon of baking soda.

Storage and Shelf Life of Buttermilk

  • Refrigeration: Keep buttermilk refrigerated and tightly sealed to maintain freshness.
  • Shelf Life: Typically lasts 2-3 weeks beyond the “best by” date if stored properly.
  • Freezing: Freeze buttermilk for up to 3 months for later use. Learn more about storing dairy products in our Dairy Storage Tips.

1.Buttermilk Panna Cotta

Ingredients:

  • 1 cup buttermilk
  • 1 cup heavy cream
  • 1 packet unflavored gelatin (about 2 ½ teaspoons)
  • ¼ cup sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare Gelatin: In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let it sit for 5-10 minutes to bloom.
  2. Heat Cream Mixture: In a saucepan, combine heavy cream and sugar. Heat over medium heat, stirring occasionally until the sugar is fully dissolved. Do not let it boil.
  3. Dissolve Gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved.
  4. Add Buttermilk: Stir in buttermilk and vanilla extract until well combined.
  5. Chill in Molds: Pour the mixture into ramekins or small molds. Refrigerate for at least 4 hours or until fully set..
  6. Unmold and Serve: To unmold, dip each ramekin in warm water for a few seconds, then invert onto a serving plate. Serve with berry compote, caramel sauce, or fresh fruit.


2.Lemon Buttermilk Pound Cake

Ingredients:

  • 1 cup buttermilk
  • 2 cups flour
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • Zest of 2 lemons
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat Oven: Preheat the oven to 350°F. Grease and flour a loaf pan.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, cream together butter and sugar until light and fluffy. This should take about 3-5 minutes.
  4. Add Eggs and Lemon Zest: Add eggs one at a time, beating well after each addition. Mix in lemon zest and vanilla extract.
  5. Incorporate Dry Ingredients and Buttermilk: Add the dry ingredients to the butter mixture in three additions, alternating with buttermilk. Start and finish with the dry ingredients, mixing only until just combined.
  6. Bake: Transfer the batter into the greased loaf pan and level the surface. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy a slice plain, or with a dusting of powdered sugar or lemon glaze.


3.Buttermilk Chocolate Cake

Ingredients:

  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • ¾ cup cocoa powder
  • 2 cups sugar
  • 2 large eggs
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup hot water

Buttermilk Dessert Recipes

Instructions:

  1. Preheat Oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. Mix Dry Ingredients: In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Set aside.
  3. Combine Wet Ingredients: In another bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract.
  4. Mix Wet and Dry Ingredients: Add the wet ingredients to the dry mixture and stir until just combined. Gradually add hot water, mixing until smooth.
  5. Bake: Distribute the batter evenly between the greased cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the edges begin to pull away from the sides of the pan. The surface should spring back when gently pressed.
  6. Cool and Frost: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. Frost with your favorite chocolate frosting or ganache.
  7. Serve: Slice and enjoy this rich, moist chocolate cake with friends and family.

4.Buttermilk Pie

Ingredients:

  • 1 cup buttermilk
  • 1 ½ cups sugar
  • ½ cup butter, melted
  • 3 large eggs
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 unbaked 9-inch pie crust

Buttermilk Dessert Recipes

Instructions:

  1. Preheat Oven: Preheat the oven to 350°F.
  2. Prepare Pie Filling:
    • In a mixing bowl, whisk together sugar and flour.
    • Add melted butter and eggs, beating well until smooth.
    • Stir in buttermilk, vanilla extract, and salt until fully combined.
  3. Fill Pie Crust: Pour the buttermilk mixture into the unbaked pie crust.
  4. Bake: Bake for 45-50 minutes, or until the top is lightly browned and a toothpick inserted into the center comes out clean.
  5. Cool and Serve:
    Cool and Serve:     Let the pie cool fully before slicing. Serve with whipped cream or a dusting of powdered sugar.


5.Buttermilk Biscuit Shortcakes with Strawberries

Ingredients:

  • Biscuits:
    • 2 cups all-purpose flour
    • 2 tablespoons sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • ½ cup cold butter, cubed
    • ¾ cup buttermilk
  • Strawberries:
    • 1 pint fresh strawberries, hulled and sliced
    • 2 tablespoons sugar
  • Whipped Cream:
    • 1 cup heavy cream
    • 2 tablespoons powdered sugar
    • 1 teaspoon vanilla extract

Buttermilk Dessert Recipes

Instructions:

  1. Prepare Strawberries:
    • In a bowl, toss sliced strawberries with sugar.
    • Allow the strawberries to sit for at least 30 minutes, so they can release their juices and macerate, resulting in a sweet, flavorful syrup.
  2. Make Biscuits:
    • Preheat the oven to 425°F.
      Line a baking sheet with parchment paper or lightly coat it with cooking spray to prevent sticking.
    • In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined. Make sure to break up any lumps in the flour to ensure a smooth and consistent biscuit dough.
    • Cut in cold butter until the mixture resembles coarse crumbs.
    • Stir in buttermilk until just combined.
    • Turn the dough out onto a floured surface and knead gently.
    • Roll out to about ½-inch thickness and cut into rounds using a biscuit cutter.
    • Place the biscuits on the prepared baking sheet and bake for 12-15 minutes until golden.
  3. Make Whipped Cream:
    • In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  4. Assemble Shortcakes:
    • Split the warm biscuits in half.
    • Spoon the macerated strawberries over the bottom half of each biscuit.
    • Top with a generous dollop of whipped cream and the biscuit tops.

6.Buttermilk Ice Cream

Ingredients:

  • 2 cups buttermilk
  • 1 cup heavy cream
  • ¾ cup sugar
  • 1 teaspoon vanilla extract

Buttermilk Dessert Recipes

Instructions:

  1. Mix Ingredients: In a mixing bowl, whisk together buttermilk, heavy cream, sugar, and vanilla extract until the sugar is fully dissolved.
  2. Churn Ice Cream:
    • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, usually 20-25 minutes.
    • This usually takes about 20-25 minutes.
  3. Freeze:
    • Transfer the churned ice cream to a freezer-safe container, smoothing the surface with a spatula.
    • Cover the container with an airtight lid or plastic wrap and freeze for a minimum of 4 hours, or until the ice cream is firm.
  4. Serve:
    • Scoop the buttermilk ice cream into bowls or cones.
    • Garnish with fresh fruit, nuts, or chocolate sauce if desired.

7.Buttermilk Doughnuts

Ingredients:

  • 2 ½ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 2 large eggs
  • ¼ cup unsalted butter, melted
  • Vegetable oil, for frying

Buttermilk Dessert Recipes

Instructions:

  1. Mix Dry Ingredients: In a large bowl, sift together flour, sugar, baking powder, baking soda, salt, and nutmeg.
  2. Combine Wet Ingredients:
    • In a separate bowl, thoroughly whisk buttermilk, eggs, and melted butter until fully blended.
    • Pour the wet mixture into the dry ingredients and stir until just combined.
  3. Chill Dough:
    • Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up, making it easier to shape and cut.
  4. Shape Doughnuts:
    • Roll out the chilled dough on a lightly floured surface to about ½-inch thickness.
    • Use a doughnut cutter or two round cookie cutters (one large, one small) to cut out the doughnuts and holes.
  5. Heat Oil:
    • In a deep fryer or large, deep skillet, heat vegetable oil to 350°F.
    • Ensure there is enough oil to submerge the doughnuts.
  6. Fry Doughnuts:
    • Carefully place a few doughnuts in the hot oil at a time, avoiding overcrowding.
    • Fry each side for 1-2 minutes or until golden brown.
    • Remove and drain on paper towels.
  7. Coat or Glaze:
    • Coat the warm doughnuts in cinnamon sugar or dip them in a simple glaze made from powdered sugar and milk.

8.Buttermilk Banana Bread

Ingredients:

  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, melted
  • 1 cup sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract

Buttermilk Dessert Recipes

Instructions:

  1. Preheat Oven: Preheat the oven to 350°F. Grease and flour a 9×5-inch loaf pan.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. Combine Wet Ingredients:
    • In a large bowl, beat together melted butter and sugar until smooth.
    • Add eggs one at a time, then stir in mashed bananas, buttermilk, and vanilla extract.
  4. Mix Wet and Dry Ingredients:
    • Gradually add the dry ingredients to the wet mixture and stir until just combined.
    • Avoid overmixing to keep the bread tender.
  5. Bake:
    • Pour the batter into the greased loaf pan, smoothing the surface with a spatula.
    • Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  6. Cool and Serve:
    Let the bread cool in the pan for 10 minutes to firm up, then gently run a knife around the edges to loosen it.

9.Buttermilk Peach Cobbler

Ingredients:

  • Peach Filling:
    • 6 cups sliced fresh peaches (or canned, drained)
    • ½ cup sugar
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • 2 tablespoons lemon juice
  • Cobbler Topping:
    • 1 ½ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ½ cup sugar
    • ½ cup cold butter, cubed
    • 1 cup buttermilk

Buttermilk Dessert Recipes

Instructions:

  1. Prepare Peach Filling:
    • In a large bowl, toss together sliced peaches, sugar, cinnamon, nutmeg, and lemon juice.
    • Transfer the mixture to a greased 9×13-inch baking dish.
  2. Make Cobbler Topping:
    • Preheat the oven to 375°F.
    • In a medium bowl, sift together flour, baking powder, baking soda, salt, and sugar.
    • Incorporate the cold butter by cutting it in until the mixture resembles coarse crumbs.
    • Stir in buttermilk until just combined to form a dough.
  3. Assemble and Bake:
    • Drop spoonfuls of the cobbler dough over the peach mixture, spreading it out evenly with a spatula.
    • Bake for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean.
  4. Cool and Serve:
    • Let the cobbler rest for 10 minutes to enhance the flavors before serving.
    • Indulge while warm, accompanied by a generous scoop of vanilla ice cream or a swirl of whipped cream.

10.Buttermilk Custard Tart

Ingredients:

  • Crust:
    • 1 ½ cups all-purpose flour
    • ¼ cup sugar
    • ½ teaspoon salt
    • ½ cup cold butter, cubed
    • 1 large egg, beaten
    • 2-3 tablespoons ice water
  • Custard Filling:
    • 1 cup buttermilk
    • ¾ cup sugar
    • 3 large eggs
    • 2 tablespoons all-purpose flour
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • ¼ cup melted butter

Buttermilk Dessert Recipes

Instructions:

  1. Make the Crust:
    • In a food processor, blend together flour, sugar, and salt.
    • Add the cold butter and pulse until the mixture forms coarse crumbs.
    • Add beaten egg and ice water, pulsing until the dough just comes together.
    • Transfer the dough to a floured surface, shape it into a disk, and wrap it in plastic wrap. Refrigerate for a minimum of 30 minutes.
  2. Prepare the Tart Shell:
    • Preheat the oven to 350°F.
    • Roll out the chilled dough on a lightly floured surface to approximately ¼-inch thickness. Cut out circles with a round cookie cutter and gently press them into a non-stick muffin tin.
    • Line the tart shell with parchment paper, pressing it snugly into the edges. Fill the shell with pie weights or dried beans to prevent it from puffing up while baking.
    • Bake for 15 minutes, then carefully remove the weights and parchment paper.
    • Bake for another 10 minutes until the shell is lightly golden. Let cool.
  3. Make the Custard Filling:
    • In a large bowl, whisk together buttermilk, sugar, eggs, flour, vanilla extract, salt, and melted butter until smooth.
  4. Fill and Bake:
    • Pour the custard filling into the prepared tart shell.
    • Bake for 30-35 minutes, or until the custard is set and lightly golden on top.
  5. Cool and Serve:
    • Allow the tart to cool completely before removing it from the tart pan.
    • Serve slices with a dusting of powdered sugar, fresh fruit, or whipped cream.


11.Buttermilk Granola Parfaits

Ingredients:

  • 1 cup buttermilk
  • 1 cup Greek yogurt
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 2 cups granola
  • 1 cup mixed fresh berries (blueberries, strawberries, raspberries, etc.)
  • ¼ cup chopped nuts (optional)

Buttermilk Dessert Recipes

Instructions:

  1. Mix Buttermilk and Yogurt:
    • In a medium bowl, whisk together buttermilk, Greek yogurt, honey, and vanilla extract until smooth.
  2. Layer the Parfaits:
    • In serving glasses or bowls, spoon a layer of granola at the bottom.
    • Add a layer of the buttermilk-yogurt mixture over the granola.
    • Top with a handful of fresh berries.
  3. Repeat Layers:
    • Add another layer of granola, followed by the buttermilk-yogurt mixture and fresh berries.
    • Repeat until the glasses or bowls are filled, finishing with a layer of berries.
  4. Garnish and Serve:
    • Sprinkle chopped nuts on top if desired.
    • Drizzle with additional honey for extra sweetness.

12.Buttermilk Pumpkin Pie

Ingredients:

  • Pie Crust:
    • 1 ½ cups all-purpose flour
    • ½ teaspoon salt
    • ½ cup cold butter, cubed
    • ¼ cup ice water
  • Pumpkin Filling:
    • 1 cup buttermilk
    • 1 cup pumpkin puree
    • ¾ cup sugar
    • 3 large eggs
    • 2 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • 1 teaspoon vanilla extract
    • ¼ cup melted butter

Instructions:

Prepare the Pie Crust:

  1. In a food processor, mix flour and salt.
  2. Incorporate cold butter by pulsing until the mix looks like coarse crumbs.
  3. Slowly add ice water, pulsing until the dough begins to gather into a rough ball. Add additional ice water by the tablespoon as necessary, just until the dough holds together.
  4. Transfer the dough to a floured surface, shape it into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.

Prepare the Pie Shell: 5. Preheat the oven to 375°F.

  1. On a surface dusted with flour, roll the chilled dough until it’s about ¼-inch thick.
  2. Place the dough in a 9-inch pie pan, trim the excess, and crimp the edges.
  3. Line the pie shell with parchment paper and weigh it down with pie weights or dried beans.
  4. Blind bake for 15 minutes, then remove the weights and parchment. Continue baking for another 5-10 minutes until it turns lightly golden. Allow to cool.

Make the Pumpkin Filling: 10. In a large bowl, combine buttermilk, pumpkin puree, sugar, eggs, flour, spices, vanilla extract, and melted butter. Whisk until smooth.

Fill and Bake: 11. Transfer the pumpkin filling into the cooled pie shell.

  1. Bake for 45-50 minutes, or until the filling is set and a toothpick inserted in the center comes out clean.

Cool and Serve: 13. Let the pie cool completely before slicing.

  1. Serve topped with whipped cream or a drizzle of caramel sauce.


Gluten-Free Buttermilk Dessert Recipes

Buttermilk Almond Cake
This delightful cake blends the rich flavors of almonds with the tangy touch of buttermilk, making it a perfect gluten-free treat. Start by creaming together butter and sugar, then gradually add eggs and almond extract. Mix in gluten-free flour and ground almonds alternately with buttermilk to create a smooth batter. Bake in a prepared pan at 350°F until a toothpick inserted in the center comes out clean. The result is a moist, flavorful cake that pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream.

Buttermilk Chocolate Chip Cookies
These cookies offer a chewy texture and rich buttermilk tang, enhanced by melting chocolate chips. Combine gluten-free all-purpose flour with baking soda and salt. In a separate bowl, cream butter with sugar, then incorporate an egg and buttermilk. Gradually add the dry ingredients to the wet, stirring in chocolate chips last. Drop spoonfuls of the dough onto a baking sheet and bake until golden. These cookies are irresistibly soft with a delightful buttermilk undertone.

Buttermilk Peach Cobbler
A classic dessert with a gluten-free twist, this cobbler uses buttermilk to create a light and fluffy topping over juicy, spiced peaches. Layer sliced peaches mixed with cinnamon and nutmeg in a baking dish. For the topping, combine gluten-free flour, sugar, and baking powder, then cut in butter until crumbly. Stir in buttermilk to form a soft dough.

Answering the Most Common Questions


Can I put buttermilk in coffee?


While not typical, buttermilk can be added to coffee to introduce a rich, tangy twist to your morning cup. It enriches the flavor similarly to how cream does.

Can I freeze buttermilk for later use?
Yes, buttermilk can be frozen in ice cube trays or airtight containers for up to three months. It’s ideal for baking as freezing may alter its texture slightly.

What does buttermilk do to chicken?
Buttermilk tenderizes chicken by breaking down proteins, resulting in a softer, juicier meal. It’s commonly used in marinades for frying or grilling.

What does buttermilk do to meat?
Buttermilk tenderizes meat by softening tough fibers, making it ideal for marinating tougher cuts of beef or pork, enhancing their flavor and texture.

Do you rinse chicken after soaking in milk?
Rinsing chicken after soaking in milk is unnecessary. It removes the flavors absorbed during marinating. Pat the chicken dry before cooking.

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