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There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: Your fridge is overflowing with cartons of whipping cream? Trust us -- this isn't a problem.
Every new year starts with the successful repurposing of holiday leftovers. Fancy leftovers -- like lobster stock, prime rib, and beef tenderloin. Some ingredients can easily be turned into a new meal, and some can be tossed into the freezer for a later date, but others can be more challenging to repurpose.
This week on the Hotline, Beth,Reed requested help using the surplus of whipping cream she’d purchased for New Year’s Eve. One option would be to whip up a big batch of whipped cream with a fork, count that as the beginning of your new exercise regimen, and then proceed to eat the whole bowlful with spoon. Luckily, you all had better (or just more sane) suggestions for her:
- UsingSpoons is partial to making caramel sauce: “It keeps for ages and can be used in all sorts of cakes and desserts.”
- Creamtea likes to use heavy cream in an un-churned ice cream "pie" dessert.
- A woman after our own hearts, savorthis recommends icebox cake!
- LE BEC FIN suggests ice cream, flan, or crème brûlée, and notes that it’s possible to freeze heavy cream as well, for later use in soups and sauces.
- Try making crème fraîche, from Coco espresso.
- Luvcookbooks goes the savory route too, with suggestions for soup (“Oyster chowder, or potato and leek, or butternut squash soup if you are vegetarian”) and quiche -- along with a push to try making savory whipped cream or butter.
What are your favorite ways to use an overabundance of whipping cream? Tell us in the comments!