Heavy cream. Is there any other ingredient that makes our dishes taste and feel so luxurious?
It’s easy to get confused about cream names; particularly whipping cream and heavy cream. Do you know the difference when you look at all the dairy products in the grocery store?
This isn’t something to stress over. Just remember it’s all about fat content:
- Whole milk contains only 4% butterfat
- Half-and-half contains 12% fat
- Light cream has around 20% fat
- Whipping cream contains 30 to 34% fat
- Heavy cream has the mother lode with 35 to 40% butterfat
Half-and-half and light cream can generally be used interchangeably. Likewise, whipping cream and heavy cream can usually be swapped in most recipes.
However, of all the dairy varieties, heavy cream, with its intense richness, wins when it comes to taste and texture.
Usually, when the season calls for lots of cooking and baking, I buy quarts and quarts of heavy cream to fancy up my recipes. However, I’m often left with leftovers that will go bad in the fridge if I don’t use quickly. Right?
Well, yes and no.
Because of the high fat content in heavy cream, it keeps much longer than milk or half-and-half. In fact, sometimes cream can last up to a month if you place it in the coldest spot in your refrigerator.
It may form small chunks of fat that must be shaken out before using. But if it doesn’t smell spoiled, it isn’t spoiled. Trust your nose. Just wipe the rim of the spout to make sure you’re actually smelling the cream and not the dried debris around the edges.
That being said, there are ways to use up leftover cream and make your dishes taste even better, without taking the gamble of leaving it in the fridge for weeks.
Here are some of my favorite uses for heavy cream.
Fresh whipped cream
You don’t only have to make whipped cream in large batches to top pies and cakes. Whip up a little cream in your food processor (or with an immersion blender) with a spoonful of sugar. Then use it to top hot beverages, fresh berries, or to add some dazzle to your morning oatmeal!
Flavored coffee creamer
Speaking of hot beverages, why not add some flavor to your leftover heavy cream to make your own holiday creamer? Whisking in flavored extracts, flavored sugar syrups, and baking spices like cinnamon or nutmeg.My favorite combination is heavy cream with maple syrup and pumpkin pie spice!
Sensational soups
I can’t think of a single soup recipe that doesn’t taste better with a splash of cream added in. Turn your classic stand-by soup into something special!
Silky scrambles
Have you ever whisked a little milk into your eggs to make a light and fluffy scramble? Just think of the lavish texture a little cream would create. Best scrambled eggs ever!
Homemade ricotta cheese
Did you know adding lemon juice and salt to boiling hot cream will make it curdle into fresh ricotta cheese? Use your leftover cream to make a quick batch of fresh spreadable cheese for bread and crackers.
Cream cubes
While some cream varieties do not freeze well, heavy cream freezes and thaws wonderfully. Pour your leftover cream into an ice cube tray and freeze. Then use the cubes to drop into soup, pan sauces, and iced coffee.
Spectacular salad dressings
Do you love whisking up homemade vinaigrettes? Try adding a splash of heavy cream to your classic herb vinaigrette. Salad will never be the same.
Hand-shaken ice cream
Wear out your kids, create a treat, and use up your leftovers all at the same time! Place 1/2 cup cream, 3 tablespoons sugar, and 1/2 teaspoon vanilla extract in a small resealable bag. Place the small bag in a larger resealable bag with ice and a spoonful of salt. Then have your little guys shake the bag for 10–15 minutes. By the time the ice cream in frozen, your kids will be ready to reap the rewards of their hard work, then go to bed!
Sassy sauces
After cooking proteins, deglaze your skillet with a little broth and a splash of heavy cream for a fabulous quickie pan sauce. You can also turn your marinara into a silky pasta sauce with just a touch of cream.
Mashed potatoes
Turn those plain baked potatoes into amazingly creamy mashed potatoes with a little cream and a little muscle.
See?
No need to leave your leftover cream lingering in the refrigerator-and definitely don’t throw it out. Instead, use it to make nearly every recipe just a little bit better!
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