How to Use Extra Whipping Cream

January  4, 2014

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.

How to Use Extra Whipping Cream, from Food52

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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:

What are your favorite ways to use an overabundance of whipping cream? Tell us in the comments!

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Catherine I. January 6, 2014
The Culinary Institute of America has a recipe for cream scones that calls for freezing the dough before it is baked. So this is a good way to "store" extra whipping cream.
Dawn M. January 5, 2014
Make a tower of one Belgian waffle, some spiced pears, bacon, maple syrup, annnd leftover whipped creme.
BavarianCook January 5, 2014
Provided this is unsweetened whipped cream, I would make a big batch of mashed potatoes! Boil yukon golds (scrubbed, with peel) until done, drain them and smash them up a bit with a fork, then add some salt, pepper and nutmeg (yes, nutmeg!) and enough whipped cream until it all comes together to the desired consistency. I use my hand mixer to whir it all up. YUM. Best mashed potatoes ever. Then if you have leftover mashed potatoes, you use them to thicken soups or pan fry them in some butter into lovely potato patties :)
Evie S. January 5, 2014
It's good as a topping for your morning coffee (or on a late-night coffee with some Frangelico)!
Rebecca M. January 5, 2014
here's a great topping or spread for maple lovers- put two parts cream and 1 part dark maple syrup (I use grade B, but I'm from syrup country and like it darker) in a sauce pan and simmer to reduce it by 1/3 to 1/2 it's volume. put a little on a cold plate to check it's consistency, you can take this down anywhere from a light, pourable cream to an almost butter-like consistency.
Once it's where you want it, refrigerate for up to 3 weeks (it will separate after a while, but is easily stirred back together). I love to make it very thick and spread on scones, or leave in loose as a sauce for cheesecake.
CelliSean January 5, 2014
Learned from my mom:

If you're serving coffee with dessert, simply add a dollop to your cup instead of milk or regular cream. I don't normally cream my coffee, but the whipped cream is an exception I adore.
Regine January 5, 2014
I make an icebox cake; and even if I may not have enough leftover whipped cream to make a full recipe, i make a smaller one by stacking graham crackers on a plate and brushing each layer of cookie with a generous amount of rum.
catalinalacruz January 5, 2014
A big spoonful on top of a cup of coffee or mug of hot chocolate.
CRM B. January 4, 2014
I make ganache, which I freeze for later use.
Stefanie S. January 4, 2014
Place dollops of already whipped cream into a plastic container, cover and freeze - let sit for 5 minutes out of the freezer - use to top an individual dessert or hot chocolate - works best with sweetened whipped cream
Anni January 4, 2014
who would have left over whipped cream? 8-)
jayaymeye January 4, 2014
Homemade truffles.
beyondcelery January 4, 2014
I add it to the milk when I make yogurt for homemade cream on top that doesn't require me to find unhomogenized milk.
Alan S. January 4, 2014
Leftover whipped cream, what is this phenomena?
Pat January 4, 2014
Gratin of white and sweet potatoes. Sprinkle with cheese and then pour cream over it before baking for a wonderfully brown crust on top.
deblenares January 4, 2014
Adding to sauteed spinach or cabbage, or making creamy pasta sauces.