I'm whipped - bought too much cream!
Help - I accidentally bought an extra container of 35 per cent whipping cream. So now I have like three cups of the stuff in my fridge. Recipe suggestions? This is not a product I work with terribly much beyond topping pumpkin pie with it!
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15 Comments:
the first thing that popped into my head was creme brulee.
however, my experience with heavy cream is that it doesnt go bad awfully quickly if it has not been opened yet. what's the expiration date posted on it?
french tart at 11:37AM on 12/17/08
Quiche!
Raphael at 11:40AM on 12/17/08
Truffles! Or Caramel!
Aynsl156 at 11:56AM on 12/17/08
That cream is screaming to be part of some fabulous hot cocoa. Or, at least that's what mine keeps becoming... :P
feriorrenna at 12:09PM on 12/17/08
Make your own butter, herb butter, garlic butter!
PerkyMac at 12:27PM on 12/17/08
Truffles definitely! And ice cream, if you have an ice cream maker?
CookiePie at 12:29PM on 12/17/08
Cream keeps for literally months in a cold clean fridge. Wouldn't worry about it too much. You'll use it up.
simon at 12:35PM on 12/17/08
Imagine that - MONTHS OF CREAM.
This imagery just makes me giggle like some sort of swimming pool of cream complete with waterfall.
feriorrenna at 1:16PM on 12/17/08
I would totally swim in a pool of heavy cream. I bet it feels really good.
simon at 5:20PM on 12/17/08
A touch of cream here, a touch there, maybe a dab behind the ears. I agree with Simon, over a bit of time, you'll use it up. And just think, you'll be having dishes with a touch of extravagance throughout the coming weeks. Sounds like a nice way eat during the winter months.
dhorst at 5:37PM on 12/17/08
saute a head of garlic and 3/4 stick butter. add cream and when warm add a couple cups of shredded parm cheese. stir, stir, stir stir. after about 15 min at a simmer you will have some beautiful alfredo sauce.
dearrie at 7:14PM on 12/17/08
Eggnog, if you drink coffee and drink it with milk use that instead or make another pie and freeze it.
pjracz10 at 8:57PM on 12/17/08
next time you make a marinara sauce, finish it off with some of the heavy cream ..... it makes a beautiful sauce for pasta...... pink heaven!
pooch at 9:20PM on 12/17/08
I make this baked pasta with 4 cheeses that calls out for a whole small container of cream... if you double the recipe, then it's double the cream... It's wonderfully delicious. It's my pasta to IMPRESS.
I also use it to warm up any leftover rissotto... it loosens the sauce again when you're re-heating on the stove.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 10:59AM on 12/18/08
oh... I forgot to tell you another idea. I learned from Tyler Florence to boil potatoes in a mixture of heavy cream and milk. Add a few crushed garlic cloves and a bay leaf. They were utterly delicious.
MadelynRodriguez at 11:01AM on 12/18/08