HOME > Chowhound > Home Cooking >

Discussion

What to do with leftover heavy cream?

  • 13
  • Share

This is what I get *every* time for buying heavy cream for a sauce: use a drop, then toss the rest. Well, no more I say! What do I do with a pint of leftover heavy cream? Cakes? cookies? Donate it to my unfortunately growing horizontal architecture via whipped cream?

I was thinking of making cream scones... um... without butter, because I don't have it. (Obviously, I'm not a baker.)

I hate cream in my coffee :(

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. mashed potatoes, scalloped potatoes, mac and cheese, creamy soups, cream tomato sauce, alfredo, warmed with vanilla, rum and sugar for bread pudding...

    2 Replies
    1. re: chelleyd01

      The last time I had a quantity of heavy cream before leaving on a vacation I tried freezing it. I thawed it in the fridge and used it in my Cuisinart ice cream maker and could tell no discernable taste or texture difference than when I used fresh.

      1. re: chelleyd01

        My problem is I am always running out of it!

      2. Here is a sauce I make for seafood: it's delicous on salmon, shrimp or stuffed flounder.
        Chop 4 green onions (green part only), and place in a small pot with one cup dry white wine (or dry vermouth). Bring to a boil, and boil down wine until there is only a tablespoon left of liquid. Add one pint heavy cream and boil until thickened, about 5-8 minutes. Remove from heat and add dash of Tabasco, and 1-2 tablespoons of Dijon mustard. Blend, season with salt and pepper and serve with your fish.

        1. I recently had a lot left over myself, and used it as an excuse to make a proper alfredo sauce (using Cooks Illustrated). Well worth whatever calories it cost me . . .of course, you do need butter for that.

          You can also throw a bit in a pan with a clove of garlic and heat it up -- the garlic infuses the cream and it makes awesome mashed potatoes!

          1. Soup, of course. Also, I recently made a pasta sauce with roasted red peppers and onions blended with cream, a dash of balsamic vinegar, a bit of tomato paste and basil. Quite good.

            Do you have a cat?

            1. My first thought was chocolate pudding/mousse... epicurious has a chocolate rum pudding I'd like to try. Panna Cotta also comes to mind, as it requires heavy cream but not butter. I don't know how much you have left but this recipe looks similar to the one I have: http://www.epicurious.com/recipes/foo...

              1. You can make butter in the food processor.

                If you have a ice cream maker, you can use the cream for a generic base (creme anglaise) to be flavored later.

                Creme Brulee or custards.

                You can make yogurt or creme fraiche.

                1 Reply
                1. re: Kelli2006

                  Ganache. You can freeze ganache and use it whenever you like.

                2. There is an Indo-Pak sweet called Aam ka Meetha, which means mango sweet. It is sooo easy and requires simply heavy cream and mangoes, and if you like, a pinch of sugar. It is obviously not mango season in Asia now, but you can used canned or frozen "mango cheeks." Basically, in a mixing bowl you just chop 2-3 soft, mushy mangos into bite sized pieces (the canned or frozen variety are prepared when the mangoes are the sweetest and in their prime so you shouldn't need sugar unless you want a little extra sweetness), pour on the cream (maybe 1-1 1/2 cups), mix around and mush some more with a fork or your hands. Then you put it in the fridge to chill for an hour or over night, and serve. The only important thing is to allow the mango and cream some time to mesh flavors. It should come out slightly runny. It is sooo delicious.

                  1. Had the same problem so we made ham steak in bourbon cream sauce last night. Recipe can be found on Epicurious.com.

                    1. Put your cream into a small heavy pot and reduce it to half its volume. Pour into a small jar and freeze. I use this whenever I need a bit of enrichment, such as in spinach or sauteed mushrooms. Keeps a long time in the freezer in a glass jar.

                      1. Cream scones are fantastic, and the best thing about them is they don't require butter -- the heavy cream replaces that!

                        Here is the recipe I use, and they are delicious... You can just skip the butter in the glaze on top and glaze with a little heavy cream and sugar instead.

                        http://www.bbonline.com/recipe/wright...