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what to do with quarts and quarts of whipping cream?

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miss louella Apr 22, 2009 10:19 PM

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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    rodeo RE: miss louella Apr 22, 2009 10:23 PM

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

    1 Reply
    1. re: rodeo
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      miss louella RE: rodeo Apr 22, 2009 10:26 PM

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

    2. h
      hotlipshoagie RE: miss louella Apr 23, 2009 12:32 AM

      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.

      http://www.wikihow.com/Make-Ice-Cream

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

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        Analisas mom RE: miss louella Apr 23, 2009 03:21 AM

        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
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          miss louella RE: Analisas mom Apr 23, 2009 07:07 AM

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

          1. re: miss louella
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            Nyleve RE: miss louella Apr 23, 2009 07:47 AM

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

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          AGM_Cape_Cod RE: miss louella Apr 23, 2009 07:13 AM

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

          1. jeniyo RE: miss louella Apr 23, 2009 08:54 AM

            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. re: jeniyo
              LindaWhit RE: jeniyo Apr 23, 2009 09:39 AM

              http://homecooking.about.com/cs/atozf...

            2. greygarious RE: miss louella Apr 23, 2009 09:52 AM

              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. alwayscooking RE: miss louella Apr 23, 2009 09:54 AM

                Make butter.

                1. m
                  miss louella RE: miss louella Apr 23, 2009 04:35 PM

                  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
                    alwayscooking RE: miss louella Apr 24, 2009 08:04 AM

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

                    1. re: alwayscooking
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                      miss louella RE: alwayscooking Apr 24, 2009 08:35 AM

                      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
                        LindaWhit RE: miss louella Apr 24, 2009 08:37 AM

                        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
                          m
                          miss louella RE: LindaWhit Apr 24, 2009 08:42 AM

                          Sadly, I AM the food kitchen!

                          Thanks for your info on freezing!

                          1. re: miss louella
                            LindaWhit RE: miss louella Apr 24, 2009 08:49 AM

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

                        2. re: miss louella
                          alwayscooking RE: miss louella Apr 24, 2009 08:51 AM

                          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
                            roxlet RE: miss louella Apr 24, 2009 09:03 AM

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

                      2. roxlet RE: miss louella Apr 24, 2009 05:05 AM

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

                        1 Reply
                        1. re: roxlet
                          Caitlin McGrath RE: roxlet Apr 25, 2009 01:15 PM

                          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. alwayscooking RE: miss louella Apr 24, 2009 09:26 AM

                          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.

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