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how to use up my heavy cream

i have nearly a litre of heavy cream (35% mf) left over after making ganache last weekend. any suggestions on what to make?

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  1. I think it freezes ok if you can't use it up.

    1 Reply
    1. re: Robin Joy

      It does freeze well. Freeze flat in a ziplock-type bag and the next time you need heavy cream, just break off what you need. I have never tried using previously frozen cream for "fresh" applications like whipped cream, but it works for adding to a sauce or a soup.

    2. Ice cream and a tres leches cake come to mind.

      1. Quiche, or cream of (your choice) soup.

        1. Caramel sauce keeps well, and would us up a fair amount. I use equal parts sugar and cream - just caramelize the sugar with as much water as you need to be comfortable, then add an equal amount of cream when the sugar's at the point you like. Add a good pinch of sea salt if you're into that.

          2 Replies
          1. re: cyberroo

            cream biscuits, creme fraiche, scones

            1. re: Becca Porter

              I second the idea of cream biscuits or cream scones. Here's the recipe I use for cream scones:

              2 cups flour
              1/3 to 1/2 cups sugar
              1 T baking powder
              1/2 tsp. salt
              1 tsp. grated orange zest
              1 1/4 cups heavy cream

              Preheat oven to 425 degrees. Combine flour, sugar, baking powder, and zest in a large bowl. Whisk together. Add cream and mix. Gather together and knead a few times on floured board. Shape into a disk about 3/4 inch thick. Paint top of disk with milk or cream, then sprinkle with cinnamon and sugar. Cut disk into 12 wedges and place on large, ungreased baking sheet. Bake for 15 minutes (check at 12) until tops are browned. Cool on rack.

              You can modify the recipe pretty easily, e.g. by adding 1/2 cup currants, chopped nuts, or mini chocolate chips to dry ingredients, replacing orange zest with lemon zest, etc.

              [Edited to correct a couple of typos.]

          2. get 18 ozs of chocolate bits and one prepared graham pie crust. Heat one and one half cups of cream to boiling. Take it off the heat and blend in chocolate. Stir until well mixed and dark. Pour into pie shell and put in the fridge for at least 2 hours and upto 10 days!

            If you want to get fancy, you can save back a 1/4 cup of chocolate, make a caramelized topping for the pie. Add the warm fresh caramel after the 2 hours the pie has been in the fridge, use the leftover chocolate to make a design

            1. New England clam chowder

              Pecan chicken fettuccine: Sautee rotisserie chicken (peeled off bone and skin) with fresh mushrooms, green onion, and chopped pecans in olive oil. Separately, heat together butter, cream, parmesan, garlic powder. Boil fettuccine and top with cream sauce and chicken sautee.

              Parmesan potatoes: 1 bag frozen hash brown potatoes, 1 pint (plus a little bit) of cream, parmesan cheese, salt. Mix all together in a large deep baking dish, top with heavy coating of paprika, bake at 350 for 40 minutes.

              1. Chocolate sauce
                Whipped cream frosting
                Homemade butter

                1. Hot cocoa (I call it bitter-sweet-cream to remember the proportions):
                  1 part Drostes/Dutch Style cocoa (1 tsp)
                  2 parts sugar (2 tsp)
                  3 parts cream (1 Tsp)
                  10-20 parts hot water (fill the cup)

                  1. Pavlova! My favourite topping is whipped cream, raspberries and passionfruit.

                    1. on a similar thread, for using up half-n-half, i suggested parmesan-potato gratin. that would be decadent with heavy cream! http://chowhound.chow.com/topics/584304

                      1. I would make a "cheaters" chocolate mousse. Add Chocolate syrup (it should be almost too chocolatey to your taste) and a splash of vanilla or almond extract and let it sit in the fridge for about an hour. Whip 3-4 egg whites with a Tbl of powdered sugar or corn starch to stabilize. Whip the chocolate cream until thick. Fold the egg whites into the chocolate whipped cream. It will destabilize and becomes less airy within a day.

                        1. Make caramel sauce. Julia Child's recipe is easy and wonderful. Keeps for months in the fridge. Just re-warm to use. Also, reduce any amount by almost half. Do this very slowly in a heavy pot so a not to scorch it. Freeze it, then scoop out amount needed to lightly moisten sauteed spinach, or mushrooms, or whatever. It is amazing stuff to have on hand. You'll wonder how you ever did without it

                          4 Replies
                          1. re: jmnewel

                            "Freeze it, then scoop out amount needed to lightly moisten sauteed spinach, or mushrooms, or whatever. It is amazing stuff to have on hand. You'll wonder how you ever did without it"

                            Hmmm... that's interesting! Does "it" have a name?

                            1. re: Shrinkrap

                              i recall a hound who posted about a delicious dish he'd had in mexico (and re-created at home) with caramel sauce and shrimp.

                              after a search, i found it! friedclamfanatic is the hound with the mexican caramel shrimp dish. http://chowhound.chow.com/topics/5600...

                              1. re: alkapal

                                That's interesting, quirky sounding but I bet it's delicious. I adore Vietnamese style caramel sauced proteins, so will give this a try next time I have caramel sauce on hand. (Like it lasts very long in this house...)

                                1. re: alkapal

                                  My Gawd, you have a good memory! I didn't realize that thread was still active!

                            2. Thanks to everyone for the lovely ideas! I ended up making the potatoes gratin and buying an extra pint to make the cream scones. They were both delicious!