Is there any way to save heavy cream that's already been whipped? Dinner plans were canceled at the last minute.
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Not that I've ever come across. Sorry ... would liked to have said yes
Freeze it! One way would be to freeze individual swirls/blobs and then use them to top either hot chocolate or desserts.
Another is to fold in soft fruit, crumbled meringue into the whipped cream and pour the lot into a clingfilm lined loaf tin and freeze. Like a frozen Eton Mess. This is loosely based on Nigella's Meringue gelato cake. Very good standby dessert, and it's ready for your next dinner party.
Margie is a trusted home cook immersed in German foodways.
You could use it as cream in your coffee or on porridge.
Cynthia is a trusted source on Bread/Baking.
It's possible to re-whip it. Once. Beyond that, it turns to butter quickly. Otherwise, I vote for the coffee solution.
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