skimomma Posted April 1, 2021 Share Posted April 1, 2021 I hate wasting food. We are watching a friend's house while they have to spend some time in the hospital. She asked us to take anything perishable from the fridge and either take it ourselves or toss it. There is a recently-opened, nearly full, half gallon of organic heavy whipping cream. I buy a half pint once in a blue moon for a dessert and really have no idea what to do with this. Any ideas on what I can do with it? Can I freeze it? Or can I process it somehow and then freeze it? We don't generally consume dairy in large quantities so it has to be something I can portion out and preserve somehow. Quote Link to comment Share on other sites More sharing options...
fairfarmhand Posted April 1, 2021 Share Posted April 1, 2021 Make it in to ice cream. Cream based soups are good too. 7 Quote Link to comment Share on other sites More sharing options...
Noreen Claire Posted April 1, 2021 Share Posted April 1, 2021 Quiches made with heavy cream can be frozen. You can make whipped cream, dollop it onto parchment, and then freeze the dollops to use later on for hot cocoa or other dessert. 4 Quote Link to comment Share on other sites More sharing options...
Arcadia Posted April 1, 2021 Share Posted April 1, 2021 Make cheesecake or lots of latte. My kids would just use them as toppings for their slice of apple pie. Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 1, 2021 Share Posted April 1, 2021 Cream can be frozen. I'd make creme fraiche with most and then freeze. Bill 1 Quote Link to comment Share on other sites More sharing options...
2_girls_mommy Posted April 1, 2021 Share Posted April 1, 2021 whipped cream every day on everything... coffee, fruit, puddings, oh my. 🙂 7 Quote Link to comment Share on other sites More sharing options...
skimomma Posted April 1, 2021 Author Share Posted April 1, 2021 10 minutes ago, Noreen Claire said: You can make whipped cream, dollop it onto parchment, and then freeze the dollops to use later on for hot cocoa or other dessert. Just make like normal? Do you keep them on the parchment or can they be tossed in a bag once frozen? Any thawing tips? This is the most appealing because 2 out of 3 of us are sensitive to dairy so we really can't eat creamy soups or ice cream. But the occasional dallop of whipped cream on pie is usually a risk worth taking. 3 Quote Link to comment Share on other sites More sharing options...
skimomma Posted April 1, 2021 Author Share Posted April 1, 2021 8 minutes ago, Spy Car said: Cream can be frozen. I'd make creme fraiche with most and then freeze. Bill How does one make creme fraiche? This would also be appealing as our local stores don't carry it. Quote Link to comment Share on other sites More sharing options...
skimomma Posted April 1, 2021 Author Share Posted April 1, 2021 Butter! I can make butter out of it! Duh! 3 Quote Link to comment Share on other sites More sharing options...
Spy Car Posted April 1, 2021 Share Posted April 1, 2021 3 minutes ago, skimomma said: How does one make creme fraiche? This would also be appealing as our local stores don't carry it. Add buttermilk to cream at about a 1 Tb buttermilk to 1 cup cream ratio. Let ripen on a countertop for 12 hrs or more (until thickened and to your preference for tang). On my list of things to do has been to make butter from home cultured creme fraiche. Bill 1 Quote Link to comment Share on other sites More sharing options...
73349 Posted April 1, 2021 Share Posted April 1, 2021 https://glutenfreeonashoestring.com/homemade-vanilla-ice-cream/ Doesn't require an ice cream maker, just an electric mixer. Quote Link to comment Share on other sites More sharing options...
mlktwins Posted April 1, 2021 Share Posted April 1, 2021 We would make tuna fish and peas (in a cream sauce) here. Or it would become coffee creamer 🤣! 1 Quote Link to comment Share on other sites More sharing options...
Noreen Claire Posted April 1, 2021 Share Posted April 1, 2021 53 minutes ago, skimomma said: Just make like normal? Do you keep them on the parchment or can they be tossed in a bag once frozen? Any thawing tips? This is the most appealing because 2 out of 3 of us are sensitive to dairy so we really can't eat creamy soups or ice cream. But the occasional dallop of whipped cream on pie is usually a risk worth taking. https://tidbits-marci.com/easy-frozen-whipped-cream-dollops/ 2 Quote Link to comment Share on other sites More sharing options...
LuvToRead Posted April 1, 2021 Share Posted April 1, 2021 I would make pudding or a big batch of hot cocoa. I generally use about 1 cup heavy cream to 3 cups milk when I make hot cocoa so maybe you could try half and half? Saturday it National Chocolate Mousse Day. I love the idea of whipping it and freezing it in dollops. I may have to try this when I need to use up heavy cream. 2 Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted April 1, 2021 Share Posted April 1, 2021 You could make butter and buttermilk with it if you'd use those faster than a cream. If it's not ultra-pasteurized, you can make clotted cream and freeze part of it in the portions you'd usually use. Alfredo sauce is a nice dinner option that uses lots of cream. One day this week I plan to whip some cream I need to use up along with cream cheese and put them into crepes with some fruit compote. Quote Link to comment Share on other sites More sharing options...
skimomma Posted April 1, 2021 Author Share Posted April 1, 2021 1 hour ago, KungFuPanda said: You could make butter and buttermilk with it if you'd use those faster than a cream. If it's not ultra-pasteurized, you can make clotted cream and freeze part of it in the portions you'd usually use. Alfredo sauce is a nice dinner option that uses lots of cream. One day this week I plan to whip some cream I need to use up along with cream cheese and put them into crepes with some fruit compote. What do you do with the buttermilk? Since it won't be cultured, I don't think it is useful as a levening agent. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted April 1, 2021 Share Posted April 1, 2021 12 minutes ago, skimomma said: What do you do with the buttermilk? Since it won't be cultured, I don't think it is useful as a levening agent. I use it to marinate chicken and to make biscuits. I also use it in hot, creamy dips like crab dip. Quote Link to comment Share on other sites More sharing options...
kbutton Posted April 1, 2021 Share Posted April 1, 2021 Mousse. I can't find my recipe though. Sorry! Quote Link to comment Share on other sites More sharing options...
mathnerd Posted April 1, 2021 Share Posted April 1, 2021 (edited) I freeze in large ice cube trays always as we don't consume even a fraction of what we purchase before the expiry date. I only use cream for adding to cream based soups (I rarely make any dessert) and Indian curries (Palak Paneer, Malai Kofta etc). cream can be reconstituted from frozen cubes for desserts by beating it with a whisk or a handheld stick blender. https://www.davidlebovitz.com/can-i-freeze-cream-heavy-whipping/ https://www.thespruceeats.com/how-to-freeze-heavy-cream-1388376 Edited April 1, 2021 by mathnerd 1 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted April 1, 2021 Share Posted April 1, 2021 (edited) Mousse. Pour it over homemade biscuits. Over oatmeal. In my coffee. On a spoon and straight to my mouth... Edited April 1, 2021 by alisoncooks 2 Quote Link to comment Share on other sites More sharing options...
Jann in TX Posted April 1, 2021 Share Posted April 1, 2021 I use it in my hot tea (DRINK!!!). I love a good chai latte! It freezes well too-- just portion into smaller lots or use ice tray. Great for cheesecake, ice cream, custard (and frozen custard). I also use in cream gravies... Quote Link to comment Share on other sites More sharing options...
EKS Posted April 2, 2021 Share Posted April 2, 2021 Drink it. 1 2 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted April 2, 2021 Share Posted April 2, 2021 11 hours ago, Noreen Claire said: Quiches made with heavy cream can be frozen. You can make whipped cream, dollop it onto parchment, and then freeze the dollops to use later on for hot cocoa or other dessert. This frozen whipped cream idea is brilliant! 1 Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted April 2, 2021 Share Posted April 2, 2021 Pudding, chx pot pie, mousse, decadently rich mac n cheese, cream of anything soup, pumpkin pie. I’d get some yummy berries and have berries and cream for dessert. Or b’fst! 1 Quote Link to comment Share on other sites More sharing options...
Terabith Posted April 2, 2021 Share Posted April 2, 2021 Give it to a friend or neighbor who is not lactose intolerant and likes cream? Quote Link to comment Share on other sites More sharing options...
frogger Posted April 2, 2021 Share Posted April 2, 2021 I put it in my coffee every morning. Hopefully I don't die of a heart attack. Alfredo sauce Whipped cream for deserts Masala But if you don't like dairy you can also just give it away. Quote Link to comment Share on other sites More sharing options...
frogger Posted April 2, 2021 Share Posted April 2, 2021 Bother, now I want some creamy hot cocoa. Quote Link to comment Share on other sites More sharing options...
2_girls_mommy Posted April 2, 2021 Share Posted April 2, 2021 21 hours ago, mlktwins said: We would make tuna fish and peas (in a cream sauce) here. Or it would become coffee creamer 🤣! yes, as a coffee drinker, I would just be having some very creamy coffee for the next two weeks. Quote Link to comment Share on other sites More sharing options...
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