What can I cook with heavy whipping cream?

Question

I thought of just using it as cream for a dessert for jello or something but is there an alternative? Does anybody have any other simple ideas of what I could use if for in a 1-5 step recipie?

Answer 1

Heavy cream can be used to enrich sauces (savory or sweet).
With regards to using it for jello, I suggest you whip your cream.
If you want a "parfait" like dessert, then mix a box of jello pudding and alternatively stack the pudding and whipped cream. That's actually less than 5 steps.

Answer 2

Goodness! Heavy cream is a fabulous ingredient in tons of savory recipes. Here are some ideas that are fairly simple:
Mashed Potatoes (instead of just milk - makes them super creamy)
Polenta (also with the creamy factor - especially when adding cheese)
Chowder (creamy, again, and also helps mask fishy odors and thickens the chowder)
Soups (especially ones that are creamed with no chunks)
Quiche (basically eggs, cheese, cream, and whatever else you want in pie crust)

It's also great as a final step in sauces or gravies - just a tablespoon or two can make any dish a little more rich and delicious. Also, even if you don't use cream in a soup, a little swirl of it after it's in the bowl looks totally sexy - especially in a smooth soup like tomato, pumpkin, pea, etc. I included links to some incredibly easy but tasty recipes that all use cream. Some may sound fancy, but they are all easily prepared in a few steps, and most have only a few ingredients as well. Other tip - check out the Food Network site when you want ideas about any ingredient, but be prepared for LOTS of recipes for things like, say, butter or cream, so be specific (easy, spicy, etc).

Answer 3

Sucre la Creme:

1 cup white sugar
1 cup brown sugar
1 cup heavy cream



1. In a large microwave-safe bowl, stir together the white sugar, brown sugar and cream; cook at full power for 10 minutes, stirring twice; let stand for 5 minutes.
2. Use an electric mixer on low speed to beat the mixture for 4 minutes.
3. Pour into a buttered 8 inch square glass baking dish & refrigerate for 1 hour or until firm; cut into squares when set.

Answer 4

Fettuccine Alfredo

Ingredients

12 oz Fettuccine
1/2 c Butter or margarine
1 c Cream, heavy or light
1 1/2 c Parmesan, grated
1/2 ts Salt
Pepper, white, dash
Romano cheese to taste

Instructions

We add a little romano to this for extra flavor- not in the original recipe- about 1 or 2 tablespoons.
Cook fettuccine according to package directions. While fettuccine cooks, heat butter or margarine and cream in a small sauce pan until butter melts. Stir in parmesan cheese., salt and pepper. Keep warm over low heat. Drain fettuccine, return to pan, pour sauce over noodles, toss gently until noodles are well coated.

Answer 5

I just made something that was really good! It's like mushroom soup in a pie. The recipe actually calls for light whipping cream, but it should come out fine with heavy as well.

It's called Tiddlywinks Toadstool Pie and I have the recipe up on my blog.

http://rachelsbite.blogspot.com/2007/01/tiddlywinks-toadstool-pie.html

Don't be put off by the name. It was reallly good.

You can also search for quiche recipes . . . many of those use cream.

Answer 6

for a cheesecake sourcream will provide it a tart style, it has a yogurt type consistency. as for the heavy cream and whipping cream they are extremely used the comparable and may well be in place in certainly one of the different, and are liquid, reckoning on the recipe you ought to whip, and then fold in to something of the factors. and that i additionally recommend graham crakers

Answer 7

Any cream soups - my personal fav Butternut Squash Soup and to be used in thickening any sauces for pasta dishes try Giada's Italian Macaroni and Cheese recipe!

Answer 8

Just add Hershey's syrup and make a quick mousse. Why bother with anything else. All you need is the cream, chocolate sauce and a blender or whisk.

Answer 9

As a topping for trifle.