All too often I buy a carton of heavy cream for a recipe and, after using a small portion, the leftovers get pushed to the back of the fridge and forgotten about. Sound familiar? I’ve learned that the best strategy for making sure I use up the leftovers is keeping a roster of easy ideas of what to do with heavy cream. It’s an extremely versatile ingredient, and can be used in a pretty wide variety of sweet and savory recipes.
If you have a carton of leftover cream in your fridge and are wondering what to do with it, you are in luck. It’s an extremely versatile ingredient and can be used in a wide variety of sweet and savory dishes. Whether you have a spoonful or more than a cup, here are over 30 recipes with heavy cream, including tender cream biscuits , lush scrambled eggs , creamy pasta , no-bake pie , and more.
All the Types of Cream Decoded
Whether you have a container labeled heavy cream , whipping cream , or simply cream , you can use any of the recipes below, unless otherwise noted.
Bring that leftover cream to the breakfast table. Just a spoonful is all it takes to make the most lush and tender scrambled eggs, or give your bowl of oats a hint of richness. A splash of cream is also my favorite way to top off my mug of coffee.
While frittatas are fair game for any veggie scraps and cheese nubs hiding in the fridge, we’d argue that few combinations are better than spinach and feta.
Frozen French toast sticks aren’t just some novelty frozen food, but rather a legitimately warm and filling breakfast perfect for little eaters even on the most harried school mornings.
With a touch of sunny citrus and coarse sugar, these pillowy lemon biscuits skew slightly sweet, feel instantly fancy, and come together in a single bowl.
These simple cream biscuits are a take on the ever-delicious and classic buttermilk biscuits. And just as you’d expect with any biscuit, these are slightly crisp on the outside and pillow-soft on the inside.
When you think of oatmeal, you most likely think of weekday mornings. Weekends are reserved for pancakes and eggs, right? Well, we encourage you to set aside a Saturday for this particular oatmeal, as it’s as special as that short stack.
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Dinner Recipes with Heavy Cream
From sauces and soups to pastas and casseroles, use that leftover cream to make tonight’s dinner even more delicious.
We're big “grits for dinner” type of people — why should breakfast have all the fun? These creamy stone-ground grits are topped with crisp roasted okra, buttery sautéed corn, and tangy goat cheese.
A plate of Swedish meatballs, complete with creamy gravy and tender egg noodles, is the perfect quick-yet-satisfying dinner that’ll please everyone. This version is made entirely in one pan, with less than 10 ingredients, and is ready in under an hour.
In this fast and easy one-pot pasta recipe, you'll add linguine, chicken broth, and heavy cream directly to a pot with sautéed mushrooms, then boil until the noodles are al dente and the liquid has thickened into a silky sauce.
What’s not to love about bite-sized nuggets of pasta filled with cheese? Skip the usual sauce, though, in favor of cooking up a rich and creamy tomato soup that comes together in 20 minutes — perfect for busy weeknights!
Everyone should learn to make fettuccine Alfredo at home. It’s remarkably easy, and shockingly better than what you’re likely to get in an average restaurant. This version adds zucchini to the mix and cuts back on the butter and cream, making a lighter, more interesting flavor.
This recipe isn’t trying to be anything but delicious, comforting, and full of the homey flavors we love. And for those reasons alone, it’s a favorite. There’s the crown of herb-flecked biscuits, and underneath a rich mixture of shredded chicken, tender vegetables, and creamy gravy.
We’ve eschewed the authentic “no cream” Alfredo for a reliable take on this classic that’s just as creamy, garlic-rich, and fun to slurp up as you remember.
Creamy clam chowder originates from New England, but its popularity stretches across the country. This recipe relies on easy-to-find pantry ingredients that you can find at most grocery stores instead.
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Desserts with Heavy Cream
Of course, you can always get out a whisk and whip whatever cream you have remaining into a lush and pillowy dessert topping , but that’s really just the tip of the iceberg. Cream is the starting point for simple yet decadent pots de crème, panna cotta, and ganache.
All three components of this pie — the crust, the filling, and the topping — are made in the food processor, meaning it's all prepped and assembled and ready to chill in the fridge in just 10 minutes.
Horchata ice cream is just as cool and refreshing as the drink it's inspired by. Here, we're giving you one base recipe and three flavor variations: Horchata de Coco, Dulce de Leche Swirl, and Dirty Horchata.
In our opinion, banana pudding is the perfect dessert. This cake is everything we love about the quintessential Southern dessert, reimagined into a simple layer cake fit for a celebration.
Crème brûlée is really one of the simplest desserts to make. But like French onion soup, it seems to be a dessert that many people don’t realize they can make at home.
Looking for the most luxurious chocolate pudding you’ve ever had? This is for you, the most serious of chocolate-lovers. Dive in and you’ll be rewarded with creamy, dark chocolatey richness in every bite.
Chocolate ganache, that amazing chocolate concoction we use for everything from truffles to glazes and layer cakes, is a simple enough thing. After all, it’s just cream and chocolate, right? Well, yes and no!
Let’s talk about how luscious panna cotta is, how perfectly creamy, in a way that belies its utter simplicity. And let me walk you through making panna cotta, step by step.
This cake has magical synergy. With no flour at all, this delicate and tender almond cake is based on the taste of ancient recipes, yet it’s made with modern cake-baking techniques.
In this quirky recipe, heavy cream is poured over a sweetened cornbread batter, creating a distinct multi-layered cross-section as it bakes and yielding textures ranging from crisp crust to tender crumb to earthy corn custard, all in one bite.
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New York.
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