I use heavy cream in some soups, mashed dishes, some stews. It is useful stuff and keeps well. Diluted with water, it’s basically milk.

Make an easy pasta dish with it. I use it to make scrambled eggs instead of milk (blech to scrambled eggs with water).

White Russian. Kahlua and cream.

White sauce, which is used in creamed onions, macaroni and cheese and scalloped potatoes. You'd probably want to use whole milk along with it. I add some to the thickened chicken broth in chicken pot pie to make it richer.

Posting this since I’m making it tomorrow. It’s one of my faves at Christmas with beef, pork or poultry. I never use 4 cups of chopped onion. Probably more like a generous 2 cups. Easy to halve the recipe, if needed, using a total of 1 1/2 cups milk/cream. You can assemble this a couple days in advance to cover and park in fridge. Top with cheeses right before baking.

Spinach Gratin (Ina Garten)

4 tablespoons (1/2 stick) butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
3 pounds frozen chopped spinach, defrosted (I use 3 16-ounce pkgs. from TJ’s)
1 cup freshly grated Parmesan cheese
1 tablespoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425 degrees F.
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened.(Fresh steamed spinach is nice as well) Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. (Ricer works great for squeezing.👍🏻) Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.

Thanks everyone. I don't usually keep it on hand. I loved it in my coffee, but don't drink that anymore

Late to the party, but combine with milk for a quiche or french toast.

seagrass_gw Cape Cod

I use heavy cream when I make quiche. It also makes a nice sauce when added to shallots and mushrooms sauted in butter, after a bit of Marsala or brandy, then hit it with some heavy cream. Serve over chicken/veal cutlets or even steak. Or, turn it into whipped cream with your electric mixer and serve it with some kind of dessert.

I use cream in pancake and waffle batter, about one part cream to two or three parts milk. This makes the pancakes and waffles soft and they melt in your mouth. I also often add cream to smoothies, which makes them taste like milkshakes.

I keep powdered cream on hand because I generally do not use that much cream at a time, unless I am making ice cream, mousse, Bavarian cream, or a whipped cream topping.

I use it a bunch. In eggs, creamy anything, to thin out cheese smears or too thick dips, mashed taters, sauces.. whipped and in/on some sweets. Whipped and frozen as treats. Thinned with water for milk application. Cream scones or hurry up biscuits- can be made sweet or savory.

The mention of eggs made me think of my mom and her Eggs a la Goldenrod (we just called them Goldenrods) she made often. Hardboiled eggs with whites chopped in béchamel served over toast with grated yolks sprinkled on top.

I also use cream in place of part of the milk when making biscuits - I had forgotten about that. I also substitute cream for part of the milk in bread dough - but not pizza dough.

I know you didn't want more sweets but my most common use of heavy cream is sweets: fruit caramels, ice cream, creme caramel. For non-sweet, it would be to make cultured butter and creme fraiche.

Whip it up and put a dollop on your hot chocolate. Use it to make a coffee latte. Use to make eggnog. Its great over any sliced fruit, strawberry shortcake, apple pie, peach pie.

I'm getting hungry just thinking about all the ways!

If you don't want the extra fat and calories, I would just toss it. Why make things you don't want to eat just to use it up?

I wouldn't make anything special just to use it up. I'd simply add it to things I was already making and do so over several days.

I eat hot cereal almost every morning and I add heavy cream instead of milk along with salt, peper and butter. Heavy cream keeps for a very long time.

How long does it keep once opened? I, too, have a half finished carton. at least one cup left. I could easily just use it for my coffee, ifit doesn't spoil too quickly.

If it's in an airtight container (or move it to one) it should last a week, at least. Every time you open it, and especially if you introduce a spoon, spatula or finger, you shorten that time.

If it’s ultra pasteurized, it keeps as long as milk. A few weeks. The older the cream, the better it whips, if you want whipped cream.

We always have heavy cream, it seems to keep a good long time. I’m not actually sure why we have it. I use it for certain gravies and sauces, and when we’re out of milk for SMWBO morning lattes I sub heavy cream + water. That doesn’t explain why we have a half gallon of the stuff at all times. I should observe closely and figure out what the cream does when it thinks I’m not watching.

I'm still using a pint that's been open for over a month.