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what to do with quarts and quarts of whipping cream?

An embarrassment of riches, I know, but I was recently given a crate full of whipping cream whose time was near. I have made creme fraiche and butter as well as some ridiculously decadent cream soups. Any other suggestions? Thanks so very much for your ideas and pointers!

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  1. If you got a ice cream maker? I would make pint after pint of ice cream.

    1 Reply
    1. re: rodeo

      great idea but sadly no ice cream maker. yum, now I'm definitely wishing.

    2. Creampuffs, zabaglione, tres leches cake, indian kheer, custards.

      Ice cream can be made without an ice cream maker. If you have access to fresh herbs, I would make some whacked out flavors like basil, fresh mint, cardamom and rosewater, etc.


      By the end of making all that ice cream by hand, you'll have burned enough calories to eat most of it!

      1. make some pasta sauces and freeze them. Alfredo, creamy red sauce, creamy pesto etc. Also you can freeze into ice cube trays and then just drop a few into things your are cooking later. I also like to drop a cream ice cube into a glass of iced coffee. Way cheaper than starbucks

        2 Replies
        1. re: Analisas mom

          Cream ice cubes, what a great idea for preserving the bounty. Thanks!

          1. re: miss louella

            When you drop that ice cube into your iced coffee, use your blender to whip them whole mess up into a froth. Fantastic.

        2. Reduce it over lobster shells (if you can get them) or shrimp shells for use in pasta sauces, bisques etc.

          1. panna cotta, freezer sauces, cheese(?)

            variety of cream scones, shape, cut and freeze

            if you can't do ice cream, perhaps semifreddo?

            i didn't know you can make creme fraiche at home!?! how cool!

            1 Reply
            1. Cream + cooled melted chocolate (and/or vanilla, or liqueur, other flavorings) + honey/sugar +electric mixer = mousse (or very odd butter if you go too far!)

                1. Does anyone have an opinion on whether it would be better so freeze the cream as cream or as creme fraiche for using (much later) in soups? Thanks again -- you all are GREAT!

                  7 Replies
                  1. re: miss louella

                    The cream will separate when you defrost it. Make something with it and then freeze.

                    1. re: alwayscooking

                      After days of making butter, creme fraiche, creamy soups and super decadent coffee, I still have GALLONS left--there is no way I'll be able to make all of this cream into something else before it goes bad or I go crazy.

                      I've read elsewhere on the web that defrosted cream won't whip but would be ok for soups. Have you had defrosted cream turn nasty in soup (or other non-whipped) applications?

                      1. re: miss louella

                        Is there ANY way you can donate it to a food kitchen?

                        ETA: Some ideas re: freezing: http://www.ag.ndsu.edu/pubs/yf/foods/...

                        Cream - Freeze only heavy cream containing 40 percent or more butter fat. Lighter cream and half and half do not freeze well. Cream that has been frozen will not whip to the usual volume. Whipped cream can be sweetened to taste and frozen in individual sized portions. Tray-freeze in mounds.

                        And an earlier CH post: http://chowhound.chow.com/topics/292566

                        1. re: LindaWhit

                          Sadly, I AM the food kitchen!

                          Thanks for your info on freezing!

                          1. re: miss louella

                            Ohhhh! Well, there goes THAT good idea. :-) Good luck!

                        2. re: miss louella

                          The defrosted cream will be glob-like in a soup and it will taste off. Although I've not done it, perhaps a cheese could be made with the whipping cream.

                          1. re: miss louella

                            Can you make more butter and freeze THAT? Butter freezes really well for quite a long period.

                      2. Make cream scones and freeze them to use as strawberry shortcake bases.

                        1 Reply
                        1. re: roxlet

                          Awesome cream scone recipe, super-easy, wonderful, tender texture:

                          2 cups all purpose flour
                          1/4 cup sugar
                          1 tablespoon baking powder
                          1 teaspoon salt
                          1 1/4-1 1/2 cups heavy cream

                          Preheat oven to 425F. Mix together everything but cream in a large bowl.* Pour in 1 1/4 cups cream and mix all until dough comes together. If all flour doesn't incorporate, dribble in a little more cream (no more than a tablespoon at a time) and mix until dough comes together. Turn out onto a floured surface and pat into a half-inch-thick round. Cut into 10 wedges, or cut out rounds using a 2 1/2-inch biscuit cutter. Place on a baking sheet lined with parchment paper and bake 15 minutes, until golden on top.

                          *Mix any additions such as dried fruit, nuts, citrus zest into flour mixture until evenly distributed before adding cream. Use no more than a handful total for best results.

                        2. Another thought - the cream could become a base for a very rich pasta. Warm and add grated cheese and noodles. Season and optionally add parsley or sauteed garlic.