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Leftover Whipped Cream

13 years ago

Help! I have about a quart by volume of whipped cream leftover. It's very slightly sweetend. There's no way we'll used it up as whipped cream. Does anyone have a muffin or coffee cake recipe I can use this up baking? I have a scone recipe that I think I could sub it into but DH is not a big scone fan and I certainly do not want to eat a big batch of scones alone! Thanks.

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Comments (4)

carmen_grower_2007
13 years ago
Make ice cream. Add to jello instead of cold water. Put it in your coffee (yum!) Make cream puffs and use it as filling. Make pudding with whipping cream instead of milk. Use it with a fancy liqueur. Use it in a cake mix instead of milk.
grainlady_ks
13 years ago
You can also make it into whipped cream, pipe it (or portion in dollops) onto a baking sheet covered with a Silpat or parchment. Quick freeze them, remove and store in the freezer in a container of choice. Add them to cocoa or top a fruit crunch or cobbler...

Check low-carb recipes and web sites. They seem to survive on whipping cream and have clever ways of using it.

-Grainlady
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What a great idea! It's frozen yogurt but with lots of good fruit in it. The yogurt would give it the body it needs without the fat. I think you could try fat-fee sour cream, too: that might be less tangy than the yogurt. Fat free sour cream, since it's made with skim milk, is thickened with something else, probably carageenan. Any fat-free half and half would also have a substitute thickener.Some thickeners hold up to freezing and some don't. There's a lot of difference between brands in how sour they are: you might have to try a few. I use half fat-free yogurt and half fat-free sour cream for many sauces. I tried making ice milk with plain milk, and it didn't work out. Not enough body. I meant to repeat it using something thicker, but haven't yet. I've been thinking about fat-free evaporated milk; that would have more body to it. Let us know what you try and what works!
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Hi, Linda, Thanks for your input! I whipped up 1/2 C of Pastry Pride with 1/2 tsp of Chambord...and have been tasting it (on just the tip of a spoon) every couple hours. The Chambord flavor is more pronounced the longer the stuff sits in the fridge. I haven't made up the whipped cream to fold into the PP yet, but sounds like I'm on the right track with the ratio that you suggested! Thanks! Smiles, Sooz
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You can quick-freeze it in dollops on a baking sheet lined with parchment paper, or better yet a Silpat (or other brand of silicon baking mat) and put the frozen dollops in a plastic freezer bag or container. These can be tossed into hot chocolate or coffee. Unfortunately, they have a rather short freezer life of around 2 months. Add some crushed peppermints or candy cane to the whipped cream and then freeze it in dollops. That would be nice in hot chocolate. A friend mixed Sugar-Free Instant Chocolate Pudding into unsweetened whipped cream (sorry, don't know the proportions) and would use the frozen Chocolate Whipped Cream dollops as an ice cream-like dessert treat when she was on a high-protein diet. (No heart attack --- so far...) -Grainlady
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Lisa_in_Germany
13 years ago
Jessy!!!!!!!!!!!!!!!!
this sounds like your department.
Lisa
jessyf
13 years ago
Just checking in and finding this Lisa....my eyes started getting really big when she said 'muffin'

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