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best use for heavy cream

What's your favorite ways to fresh heavy cream from the farm?
The kind that really focuses on heavy cream and not just have it mixed into soup?

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  1. I'll simply whip it and eat it with fruit. Or spoon it right over my oatmeal.

    1. whipped definitely!!! I'm not much of a cream user (on a diet) but I hear you can use it instead of buttermilk in some recipes....also mixing with yoghurt or sour cream in some recipes....

        1. Mix it with bitter chocolate and make a mousse or ganache

          1. I have it for breakfast thusly:

            1/2 c. heavy cream
            1 egg
            1/4 c. cheap vodka
            1 tsp sugar

            blend in blender until frothy; pour over ice



            1. Make creme fraiche, your own butter, or roll out pizza dough to cracker thickness, place on hot pizza stone, cover crust with the cream, sprinkle best quality, chopped crisp(cooked)bacon on the cream and bake in pre heated oven at 450 for 10 minutes. Insanely delicious. Put the number of the ambulance squad on your speed dial!

              2 Replies
              1. re: missclaudy

                Add thinly-sliced onions and you have flammekuche/tart flambe!

                1. re: Joebob

                  Wow! Either way that is a must try. Hope my Dr. doesn't check this board.

              2. Fettucini alfredo. Definitely. With an excellent Parmesan.

                1. Creme fraiche and ice cream. Or, even better lemon creme fraiche ice cream. Mmmmm. If interested, let me know and I'll share a recipe.

                  2 Replies
                  1. re: adamclyde

                    I just came across this, AC. I am VERY interested

                    1. re: adamclyde

                      I'm definitely interested.......?

                    2. add at end of pan sauce.
                      but my favorite is a cream sauce w/ pasta -- pancetta, peas, butter and then cream, finally parmesan. yum

                      1. Make zabaglione

                        5 Egg Yolks
                        Half cups of sugar
                        Half cup or so of Marsala

                        Beat the eggs and sugar over a double boiler drizzle in the Marsala.

                        Make whipped cream with some sugar and Amaretto

                        Fold this into the egg mixture. A crowd pleaser every time.

                        1. Creme brulée, with real vanilla bean. So simple, yet SO incredible.

                          1 Reply
                          1. re: mrbunsrocks

                            2nd this. Creme brulée with vanilla bean.

                            I've also made Earl Grey tea flavored creme brulée and also coffee. Very nice.
                            The other thing I'd make with heavy cream is panna cotta with fresh strawberries+sugar poured on top.

                          2. cream-braised brussel sprouts.

                            quarter a pound of sprouts, brown them a bit in a little butter, add a cup of cream, cover and give it 25 minutes to transform into sweet silky deliciousness. a squeeze of lemon at the end doesn't hurt either.

                            1. I have some raw, unpasteurized heavy cream from a local Amish farm. If I just stir some fruit and agave into it and freeze it, will it be pretty much like ice cream or will it break down?

                              1 Reply
                              1. re: kahunnicutt

                                I've found that if you whip the heavy creme to a whip creme consistancy (don't over whip) it freezes quite well, and very ice creme like.

                              2. I just made cream biscuits with heavy cream as a base for strawberry shortcake. I topped with farmer's market berries and whipped up some more heavy cream and creme fraiche to use as a garnish. It was heavenly!

                                1. Steam and pour into tea or coffee! Homemade chai? Scones?

                                  1. *Whipped cream on a fruit crisp. I love rhubarb crisps and crumbles, alone or mixed with berries. Stir in a teensy bit of vanilla and sugar as you whip the cream.

                                    *Scones! Ina made these that looked great, with dried strawberries. I bet you could use any dry fruit -- I'm going to try with dried tart cherries in the morning!


                                    For a savory scone, these cheddar-chive scones are different and popular with kids and cheese-lovers:


                                    1. I love to pour cream over strawberries, a little sugar added to the strawberries if they need it.

                                      1. Lemon Posset!

                                        I hadn't heard of this till I tried it in London a few months ago. Cream and sugar are heated, then fresh lemon juice is added. After a few hours of chilling, you have a slightly firm, deliciously rich pudding with the fresh taste of lemon (since the lemon isn't cooked).

                                          1. re: Karl Gerstenberger

                                            I'll second that. Fresh butter made at home is easy and fantastic...

                                            1. re: Hungry T

                                              How do you do it or could you suggest a recipe? I'd love to try this!

                                          2. Panna cotta, a super-rich Italian custard (literally "cooked cream"). And if you really want to be self-indulgent, fettucine alfredo with panna cotta for dessert.

                                            1 Reply
                                            1. re: BobB

                                              I second the panna cotta, it's a wonderful way to showcase the rich and velvety flavor of the cream. Serve it with a nice tart berry puree or coulis, it helps to cut through the richness. I've also had a green tea blanc mange made from matcha which is good, I have no clue what the difference between panna cotta and blanc mange is though.

                                            2. Whipped. Preferably as part of a Pavlova. Or over fruit.

                                              1 Reply
                                              1. re: Amuse Bouches

                                                Nigella has lots of creamy recipes like this. One with rhubarb looks like whipped pink clouds.

                                                1. re: Linda513

                                                  Could Frosted Flakes get any better?

                                                2. At my house, it is used every morning in my coffee along with some sugar free Da Vinci syrup!

                                                  9 Replies
                                                  1. re: jinet12

                                                    Fettucine Alfredo with fresh pasta and Parmegiano Reggiano

                                                    1. re: QSheba

                                                      I talked about this in another thread but here's what I do (bringing this to a BBQ today in fact) Whip about 3/4 cup to soft peaks..Fold in about 2T redwine vinegar. It'll be ever so slightly pink. Salt and pepper to taste and toss w/chilled boston butter lettuce. Best simple salad ever.

                                                      Oh...and whipped and served w/warm flourless chocolate cake.

                                                      1. re: cherrylime

                                                        Funny you should mention it with lettuce. I just found out about using it in salad dressing the other day. Found a great recipe for Creamy Chive Dressing, which is basically olive oil, lemon juice, whipped cream, fresh chives, salt and pepper to taste. It was for arugula and fresh peaches, from Bon Appetit's new issue, page 79. Fantastic dressing. I never would have known the dressing had whipped cream in it if someone had just served it to me - great usage.

                                                        1. re: sivyaleah

                                                          and even though it's whipped cream which people always think will be
                                                          really heavy and decadent..it's actually light as a cloud and doesn't weigh the salad down like some oil dressings..

                                                          1. re: cherrylime

                                                            Exactly. I was very surprised that the consistancy of the salad dressing was so light.

                                                        2. re: cherrylime

                                                          in response to cherrylime:
                                                          Wasn't there a dessert that people used to make, using sweetened heavy cream, fresh fruit, often seedless grapes, put in a pan, and frozen? Seems to me I had it once, as a kid. My ex used to talk about his mother and aunts making something like that.


                                                            1. re: sivyaleah

                                                              The ambrosia I am familiar with is basically a fruit salad. No cream at all, and not frozen.


                                                              1. re: violabratsche

                                                                It is fruit salad, very retro - usually mandarin oranges, bananas, shredded coconut, grapes, kind of tropical - at least that's the way everyone I knew made it, but the way we made it was always frozen - I don't know why. Plus, we'd make it with either vanilla yogurt, or whipped cream (or, slap me, Cool Whip if you were lazy - these days I wouldn't dream of using that stuff - but I probably wouldn't make an Ambrosia anymore either).

                                                                I started to google it to see if I was nuts for making it that way, but apparently not. I guess there are two ways of making it.

                                                    2. I mean, is it wrong to answer sipping it out of the carton?

                                                      2 Replies
                                                      1. re: tcavanau

                                                        Oh, totally, tcavanau! Mmmm. This week I made a really great hot mushroom dip with heavy cream that I originally found on chow. Sautee shallot in butter, then mushrooms, then add heavy cream and reduce down. Squeeze in a little lemon and bake. Mmmmm. I also love love love whipped cream. I don't eat it enough!

                                                        Gorgonzola cream sauce. I made Marcella's recipe, served with some great tortelloni.

                                                        Last year I read a thread on chow about people who added a little bit of cream to orange juice to make a creamsicle-like-beverage. I tried it -- yummy.

                                                        1. re: foxy fairy

                                                          Thanks for the validation.

                                                          As a real answer to the original question, I made a delicious cream sauce for some homemade crab ravioli last week- caramelize shallots with sage and lemon zest, deglaze w/ (good) sherry, and add cream and black pepper.

                                                      2. A Swedish way: put COLD-SMOKED fish fillets e.g., herring, in a baking dish. Cover with cream. Bake at 375F until the cream thickens (10-20 min.). Eat with or without bread.

                                                        1. oooh I love heavy cream too. I love it in soups, creamy bisques and to finish sauces. I also love to use it in baking, like scones and quiche.