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Leftover heavy cream...recipe?

sammyw Sep 6, 2008 10:33 AM

I have some leftover heavy cream to use up, recommend your favorite recipe using heavy cream... thanks!

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  1. l
    LisaN RE: sammyw Sep 6, 2008 10:36 AM

    brew some strong coffee and make your own doubleshot type drink

    1. s
      Sherri RE: sammyw Sep 6, 2008 10:48 AM

      I never have "leftover heavy cream" because it is a pantry staple for me. This morning, I used a TBLS tp make our scrambled eggs. I'll use some more tonight, along with Marsala, to deglaze the chicken pan after sauteeing some chicken pieces. On another day, it is likely that I may use some more to enrich a bechamel sauce or give some "oomph" to a pan of sliced carrots simmered with orange zest and ginger. A broccoli puree with mint benefitted from another TBLS as will our fennel-potato gratin whose primary liquid is chicken broth. I made some fresh ricotta from whey last week and there wasn't quite enough for my eggplant w/ fresh tomato sauce so I added a couple of eggs and heavy cream along with freshly grated Parmesan cheese to flesh it out a bit.

      These aren't recipes, per se, but I hope they give you some ideas.

      2 Replies
      1. re: Sherri
        weezieduzzit RE: Sherri Mar 25, 2013 09:20 PM

        The first thought I had was "Leftover?" :)

        I put it in my coffee every morning. We're never without it.

        1. re: Sherri
          sunshine842 RE: Sherri Mar 26, 2013 12:08 AM

          me, too on the scrambled eggs. I'm not a huge fan of scrambled eggs, but they become a think of beauty when made with a little heavy cream. (doesn't use much, though...)

        2. r
          rtms RE: sammyw Sep 6, 2008 04:05 PM

          you could go sweet and make a chocolate ganache - delicious on french toast or in pre-baked tarte shells or on ice cream, or you could go savory and make a beautiful cream sauce for pasta - a lemon chicken or deluxe prawns

          1. nofunlatte RE: sammyw Sep 6, 2008 04:22 PM

            You could also freeze it if you want to use it up later. I do this all them (e.g. freezing leftover heavy cream, then thawing it when I'm making ice cream).

            Edit: You didn't specify how much extra you have--I'm assuming it's a reasonable quantity. Otherwise, just add a Tbsp or so to things like eggs (as Sherri mentioned) or pan sauces or oatmeal. Or throw it in some Kahlua and drink it.

            1. f
              FriedClamFanatic RE: sammyw Sep 6, 2008 04:43 PM

              If you have 1.5 cups left, go out and buy a graham cracker crust and 18 ozs. of chocolate morsels. Heat the cream to boiling, remove from heat. Add in chocolate until fully mixed. Pour it into the shell. Chill at least 3 hours. Served as slices with some whipped cream and fresh strawberries, it is decadence!

              1. m
                mattyjaco RE: sammyw Sep 6, 2008 08:18 PM

                homemade butter

                1 Reply
                1. re: mattyjaco
                  Davwud RE: mattyjaco Sep 6, 2008 08:28 PM

                  Homemade compound butter.


                2. jill kibler RE: sammyw Sep 7, 2008 05:32 AM

                  potatoes au gratin take about 1 cup, along with two cups mile, some salt, pepper, some nutmeg a couple of cloves of garlic. Heat the liquids, garlic and spices together. Slice potatoes thin, pour liquid over, put some of your favorite cheese over the top and bake for about 1 hour.


                  1. o
                    oryza RE: sammyw Sep 8, 2008 12:33 PM

                    quiches, gratins (zucchini or cauliflower being my favorites), vodka sauce, cream sauce, mac&cheese (if there's only a little bit left), add to tomato, squash or other soups... Really depends on your mood, cravings, what's also in your pantry and tolerance for rich foods. (I like creamy foods, but other people find it repulsive and heart-stopping)

                    1. d
                      divadmas RE: sammyw Mar 25, 2013 09:08 PM

                      i just had some creme frache i made over a month ago from some ultra pasteurized cream and buttermilk. i wanted to use up the cream and this seems to have preserved it. it only got thicker as it aged, same mild taste.

                      1. h
                        HillJ RE: sammyw Mar 26, 2013 09:19 AM

                        Quick cream soup, like carrot-ginger. Only takes a bit of heavy cream or more if you like your cream soups thinner.

                        2 Replies
                        1. re: HillJ
                          LindaWhit RE: HillJ Mar 26, 2013 09:31 AM

                          This would be *very* leftover heavy cream, since the OP asked in Sept. 2008. ;-)

                          1. re: LindaWhit
                            HillJ RE: LindaWhit Mar 26, 2013 09:32 AM

                            hilarious! good catch!
                            but the recommendation is fresh any day! :)

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