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Lots of cream

I planned on making a TON of whipped cream for thanksgiving and only ended up using about 2 containers out of the 5 I bought. Now I'm stuck with these, needing to use them before I vacation over the holidays.

I'm hosting two different dinners this week and hoping that someone might be able to give me ideas as to how to use up the cream in various recipes.

I'm vegetarian also, and only cook vegetarian....

Thank you!

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      1. re: MMRuth

        My mashed potatoes are killer - but it's too soon after Thanksgiving for me to put them back on the table...but the au gratin is another excellent idea...

      2. re: krisrishere

        w/ sweet potatoes and chipotle!

        creamy veggie pot pie

        I think that Nigella Laswon has a recipe for bitter orange ice cream that is made w/out an ice cream maker - just frozen whipped cream!

      3. Do you eat eggs, cheese and butter?

        1. You could make a cream soup (potato, broccoli, cauliflower). A gratin of potato, fennel (or both), or cauliflower with parm and pine nuts. Creamed spinach or corn. AlFredo sauce (plain or with roasted red peppers and sun dried tomatoes and basil) or tetrazinni A quiche or tart... I saw this one earlier today and thought it would be nice: http://www.epicurious.com/recipes/foo...

          1 Reply
          1. re: Sal Vanilla

            excellent suggestions. I do eat eggs and cheese. I think the creamed spinach would work. I considered making polenta as well, and I think that could go beautifully.

            and creamed soups are always a hit...good suggestion.

          2. Well you eat cream so I assume you might eat eggs as well? You can always make a bunch of ice cream. Ice cream of course can only be made in advance so it's a good guest dinner idea.

            1. Make a cake and coat it with this simple ganache icing:

              Bring 1 cup heavy cream to a boil and remove from heat. Add 12 ounces chocolate chips and let cool 5 minutes. Stir until smooth, let cool another 20 minutes. Spoon over a cake on a wire cooling rack (and put something under the rack, this icing drips!). If using layers, let the iced cakes sit for another 10 minutes, assemble, and use remaining ganache to smooth out the sides of the cake.

              Add 1-2 tablespoons of orange zest, 2 ounces of espresso, OR 1/4 cup of crushed peppermint for something extra

              1. Google creamed brussell sprouts. Heavenly. I second creamy vegetable soups. You can freeze extras.

                1. If it is at least 40% fat, you can freeze it to save it for another time. it won't whip up the same once it's thawed, but it should be fine in recipes.

                  You could also mix it with milk to make half and half if you like that in your coffee.

                  1 Reply
                  1. re: scarletfan

                    Or just freeze it and eat it that way! Ice cream, anyone?

                  2. Chocolate fondue. Melt the chocolate, thin it out with cream. Serve with fruit, pretzels and cake (pound or angel food). When it cools, it solidifies and stores nicely.

                    Also a good bisque uses up cream.

                    2 Replies
                      1. re: MMRuth

                        Or creme brulee if you are not feeling like chocolate, and you have 6 egg yolks to burn through

                    1. You needn't rely solely on savory dishes, especially around the holidays! This is the perfect chance to make an almond torte and frost it with whipped cream or perhaps a buche de noel. Pots-au-feu or panne cotte would be simple. And of course there's eggnog!

                      1. These cheddar-chive scones from Epicurious are fantastic, and now my stand-by for savory scones. I mix it up with different herbs and cheeses. They take 2 cups of cream for 16 scones, and freeze well.


                        1. Make cream biscuits for breakfast: 2 cups self rising flour, 1 cup of heavy cream, sugar to taste. Stir just until combined, then drop in mounds onto a baking sheet. Sprinkle tops with sugar, bake at 500 degrees for 8-10 minutes. Or, make a bread-basket worthy savory version by omitting the sugar and adding cracked pepper and finely chopped sage.

                          1. I used up a cup of cream this weekend by pouring it into a clean Mason jar and telling my sons to take turns shaking it until it turned into butter (about 20-25 minutes). This in response to my 7 year old's question, "how is butter made?" Still have a lot of cream left so I am happy to read the chocolate fondue idea!

                            1 Reply
                            1. Sounds like you have enough to do a few things at least.

                              I'd suggest making some butter with it for a compound butter. Freeze it in small pieces and use as you see fit.


                              1. Custard, Ice Cream, and without any egg Hot Chocolate

                                1 Reply
                                1. re: Pastryrocks

                                  I consider this a happy accident! i am in the same boat, except i have 3 pints left in my fridge. I plan to make ice cream (eggnog, chocolate, rum... yummm). i might also do some cream scones/biscuits and perhaps put some in pasta and chowder dishes through the week.

                                  no worries, it usually go bad that fast and it will be gone before you know it! =)

                                  oh yeah, if you are into desserts and you got lots of friends that's willing to share the calories, you can also make a panna cotta that calls for cream and milk.

                                2. Panna cotta - cream cooked with a bit of gelatin, sugar, and vanilla. An absolutely delicious Italian dessert, either plain or topped with a traditional red (berry) sauce. One good batch can probably use up most all your leftover cream.

                                  Google it and you'll find plenty of recipes - go with one that uses real vanilla bean, not extract.

                                  1. Quiche! 3 large eggs plus enough cream to come to 1 1/2 cups.

                                    1. Banana cream pie, chocolate cream pie. What a happy accident!

                                      1. Make your own creme fraiche, crema, or sour cream. Two teaspoons of (active cultures) buttermilk, stir into 1 cup 80 to 90 degree cream, leave for 12 to 24 hours in a warm spot to thicken slightly, stir again, refrigerate at least 4 hours or overnight.

                                        1. Bake boneless smoked fish in it. A most wonderful scandinavian sin.

                                          2 Replies
                                          1. re: Joebob

                                            That sounds really good - how is it served - is anything else added to the fish while it's cooking - what's the method - etc.......

                                            1. re: Joebob

                                              Ha, I don't know how vegetarian that was, but someone seemed to like it!

                                            2. Thank you so much to everyone's wonderful suggestions. I am more a fan of savory than sweet and I think I'll try a couple of these over the course of the next week.

                                              Thank you again! I LOVE this site!

                                              1. You could use one pint (or more) o make salted caramels--they'll stay good for weeks, and you can even turn them into hostess or holiday gifts:


                                                1. I cast my vote for fettuccine Alfredo. Nothing but cream, butter, reggiano cheese and a grating of nut meg. Heart attack in a bowl! Adam