I have some leftover heavy whipping cream and was wondering if anyone had any recipes (other than making standard whipping cream) which use it as an ingredient. The only thing I can think of at the moment is stawberry shortcake. If possible, the recipe cannot have nuts or chocolate. Any recipes you'd like to share? TIA!
I make a heavenly desert using cream. It takes 1 carton of heavy cream whipped, 2 softened, beaten packages of cream cheese, 1 1/2 cups of sugar 1 can of crushed pineapple (drained), 3 packages of lady fingers (if not use a sponge cake thinly sliced). Mix together sugar, cheese fold in cream and then the pineapple. Layer a bowl with lady fingers along bottom and up sides, spoon in half the mixture, layer with ladyfingers spoon in remaining mixture and top with remaining lady fingers. refrigerate and serve enjoy
Use it to make ganache, so yummy!
Here is a yummy recipe in honor of St. Patrick's Day, and courtesy of one of our local TV chef's. Sorry, I can't remember her name at this time.
Irish Cream Cocoa Mocha Mousse
2 tsp. instant espresso
1 tsp vanilla extract
1/3 cup Irish Cream Liqueur
3 cups Heavy Cream
1 1/2 cups sifted confectionary sugar
3/4 cup unsweetened cocoa powder, sifted
Pinch of salt
Chill beaters and bowl at least 1hour. In the bowl, dissolve instant coffee with vanilla and Irish Cream. Add sifted sugar, heavy whipping cream, cocoa powder and salt. Beat until stiff peaks form. Spoon into serving dishes or cut a frozen pound cake into layers and fill and frost it with the mousse. Very yummy!!
Ice cream, old fashioned cream pie, bavarian cream, carmel sauce, Fetticini alfredo, pasta carabonari, butter?(I've accidentally made that) use in any pudding for extra richness. Add it to mashed potatoes instead of butter and milk. Actually it is just milk with extra butterfat. So any place you would use milk and butter it can work.
For non-dessert ideas, you can use it to make cream soups (cream of tomato, yum!), heat and mix with some garlic and parmesan for an easy pasta sauce, mix with some cream of chicken soup and add chicken and veggies for a creamy chicken casserole. There are really lots of ways to use it!
Wow...thanks for all the suggestions! I totally forgot about "non-dessert" items. Guess my mind's been on desserts recently. As for those that posted some recipes...thank you. Some ideas I will write down and use for future use because currently I can't make anything that has nuts or chocolate as the other ingredients. But everything sounds great!
You can always freeze it for later use! I have some 1/2&1/2 in my freezer right now waiting for Lent to be over.
Where!? My nose led me in here and now I can't find any...LOL
That's funny Sadsmile! Gave me a Happysmile!
Wow...I never thought to freeze it. Is that still possible even though I've already opened the carton? Do I just pour it into a sealable container and stick it in the freezer?
It can be frozen straight but you can't whip it after it has been frozen. The following is trick my mother used to do when she found whipping cream on a particularly good sale. Before supper, she would place the frozen dollops on individual bowls of fruit or whatever was serving as the sweet that evening. The whipped cream would defrost as we ate supper.
Freezing ultrapasteurized whipping cream is not recommended. Cream whipped after freezing and thawing does not become as stiff as never-frozen cream.
Individual sweetened whipped cream garnishes can be satisfactorily frozen by whipping cream before freezing. Place dollops of whipped cream on baking sheet and freeze. Once solidly frozen, remove dollops and store in the freezer in freezer containers.
Recommended freezer shelf life: Sweetened whipped cream, 1 to 2 months