Dairy

16 Recipes to Make Use of Your Leftover Heavy Cream

December  1, 2014

Your fridge just may well be filled to the brim at the moment. And tucked away behind stacks of Thanksgiving leftovers, there are likely a few half empty cartons of heavy cream that you threw in haphazardly amidst last week's dinner storm. Now you face the remnants and their looming expiration dates, yet you have no desire for another dollop of whipped cream. Don't put that cream to waste -- instead, make one of these 16 recipes that have nothing to do with mashed potatoes or pumpkin pie and put it to good, and delicious, use.

Drunken Clams with Sausage by QueenSashy

 

Apricot-Almond Baked Oatmeal by erinmcdowell

 

Chicken in Red Wine Vinegar Sauce by ChefJune

 

Creamy Homemade Ricotta by Jennifer Perillo

 

Ultimate Chicken Tikka Masala by kevin.townsley

 

Herbed Beef Skewers with Horseradish Cream by Oui, Chef

 

Baked Pasta with Chicken Sausage by Merrill Stubbs

 

Green Goddess Dressing by Brette Warshaw

 

French Onion Soup, the Scorched Way by Nicholas Day

  

Scallion Potato Pancakes with Vinegar Cream by Silly Apron

 

Ridiculously Easy Macaroni and Cheese by mrslarkin 

 

Mussels Dijonnaise (Steamed Mussels with Mustard Sauce) by ChefJune

 

Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese by Genius Recipes

\

 

Penne alla Vodka by DueSpaghetti

 

Clams with Cream, Farro, and Baby Kale by cheese1227

 

Balsamic Butterscotch Sauce by mrslarkin

4 Comments

weekend A. December 2, 2014
I faced down my surplus of heavy cream last night, along with a carton of cremini mushrooms that was fast going south. So i browned the shrooms in some butter with a couple shallots, then boiled some thin spaghetti until just shy of al dente. I tossed it with the mushrooms, a few glugs of cream, and whatever remaining bits of cheese we had left over from the weekend -- some gorgonzola, a couple ounces of goat cheese and some parmesan. <br />Not the healthiest meal after a weekend full of rich food, but wow was it good!
 
ATG117 December 1, 2014
Love this idea. Always need to use up extra cream.
 
AntoniaJames December 1, 2014
To use up both leftover cream and egg yolks (handy with the current contest for egg white recipes) consider:<br /><br />This Amontillado dessert sauce at https://food52.com/recipes/32024-amontillado-dessert-sauce<br /><br />And its first cousin, the lemon, quince (jam) and brandy sauce included in this recipe <br /><br />https://food52.com/recipes/32115-roasted-pears-with-a-lemon-quince-jam-and-brandy-sauce <br /><br />and any variations. (Substitute any booze or liqueur, the jam used, and citrus zest, spices, as you see fit, using either recipe as a template.) ;o) <br /><br />P.S. If you just have cream and no yolks, but have some lemon curd on hand, you can whip this up in about 2 minutes flat https://food52.com/recipes/32151-instant-gratification-quince-lemon-and-brandy-sauce <br />
 
Allyn December 1, 2014
Mine usually winds up in my coffee or as an extra boost to mac and cheese, but vodka sauce is one of my favorite comfort foods. If my dairy allergic husband is around, I just use coconut milk instead (https://girlnamedallyn.wordpress.com/2014/11/25/vodka-sauce/)