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Baking ideas for leftover whipping cream?

linnea56 (zone 5b Chicago)

6 years ago

last modified: 6 years ago

I have leftover whipping cream from a larger carton: about one half pint is left. When this happens I usually use it in my coffee, but it’s really too fatty for that. 36%, ultra pasteurized.

I already added some to a batch of yogurt. I couldn’t say that I could tell much of a difference in the taste.

I know I can whip it, but have no desserts planned to use it. Anything I make will be eaten only by me. Sigh.

I’m planning to make some lemon cream scones soon, but the recipe doesn’t really call for very much. I seldom make them, since I rarely want to buy cream when I only need a small amount.

I assume you can’t freeze cream? If you can, I could always divvy it up for future scone batches.

But I’d love to hear ideas for how else to use it in baking. Not savory recipes, I already have a few: just baking.

Thanks!

Featured Answer

lindac92

6 years ago

And you can freeze cream....It may not whip when thawed but it's wonderful for cooking...in creamed soups in caramels, scones and even in pancakes.
And I love whipping cream in my coffee....just a teaspoon is wonderful!

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Comments (12)

carolb_w_fl_coastal_9b
6 years ago
Biscuits!
linnea56 (zone 5b Chicago) thanked carolb_w_fl_coastal_9b
party_music50
6 years ago
When I have extra heavy cream I think of things like cream puffs, truffles or fudge or other candy like caramels, or whipped cream filling in a Black Forest cake.
linnea56 (zone 5b Chicago) thanked party_music50
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User
6 years ago
i make my own half and half using 1/2 milk and 1/2 heavy cream.
linnea56 (zone 5b Chicago) thanked User
sooz
6 years ago
It's not baked, but I do love good ganache with quality chocolate and quality cream!
linnea56 (zone 5b Chicago) thanked sooz
olyharris
6 years ago
I found a recipe for Whipped Cream Pound Cake in a book by Carole Walter that I recently checked out of the library. I haven't baked it yet, but it sounds interesting. If you're up to experimenting with something new, give it try and let us know how it turns out!!!

http://rosiebakesapeaceofcake.blogspot.com/2009/01/whipped-cream-pound-cake.html
linnea56 (zone 5b Chicago) thanked olyharris
lascatx
6 years ago
I was also going to suggest freezing it for baking or soups. A little cream can make a world of difference in a soup or sauce (esp if you only buy fat free milk like we do -- LOL).
User
6 years ago
I know you're looking for sweet ideas, but I'm going to put in a plug for Chase's Roasted Red Pepper soup. It uses about 1/4 cup of heavy cream. Have made it twice the past month. It's become one of my favorites!
jerzeegirl (FL zone 9B)
6 years ago
last modified: 6 years ago
Make some pastry cream Link

Put it on a crust and top it with strawberries or a combo of berries.
plllog
6 years ago
Really, you can enrich any kind of custard with it for quiche, bread pudding, french toast, ice cream, etc. Just substitute the cream for some of the milk.
Lars
6 years ago
last modified: 6 years ago
I freeze excess cream and use it later to make ice cream or custards.

When I make waffles, I like to substitute cream for 1/4 of the milk, and you can do the same for pancakes. If you use it in biscuits, they will be more like scones, which you already make. Waffles and pancakes that are made with partial cream are much fluffier than regular ones.
sheesh
6 years ago
Well, float it on a shot of creme de cocoa or creme de cafè. It's heavenly.

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