We all know the feeling: we made and enjoyed the recipe, but the quarter-cup of cream or half-and-half needed still leaves tons behind. Here are a few delicious ideas to get you to the bottom of the carton!
Frosting: Depending on your favorite recipes for frostings and glazes, it’s usually a good idea to use a little bit of milk to help it all come together. But when you have leftover cream, use that! A little bit goes a long way, so add a teaspoon at a time until you reach the consistency you like.
Breakfast casseroles: If there’s cheese involved, it’s likely there’s a call for milk, too! Just replace the milk with cream or half-and-half.
French toast: Add a few tablespoons of half-and-half to your batter. It’ll make a creamy, delicious French toast. Don’t forget the cinnamon and vanilla! If you have heavy cream, skip adding it to the egg mixture. Instead, beat it into fluffy peaks with a pinch of sweetener, then dollop atop finished stacks of French toast.
Soups and sauces: Cream can take soups to a new level—especially pureed soups! Add it to your carrot soup, potato soup, mushroom soup, and even tomato soup. And try deglazing your saucepans with cream, scraping the bottom to get a smooth, velvety sauce. As for marinara or pasta sauce—add a tablespoon or two of cream to help the sauce really stick to the noodles.
Mashed potatoes: Get ready for rich, creamy, delicious potatoes! Add the cream while mashing for a smooth consistency.
Make butter: There are several online resources for how to do this, but if you have heavy cream, you can make butter by hand (or with a stand mixer)! All it takes is finding a way to agitate the cream. For example, pour half a cup in an empty Mason jar, seal tightly, and shake. Soon, the butterfat will begin separating from the rest of the cream, and you’ll be on your way to fresh butter.
Milkshakes: Pour in a combination that’s half regular milk and half—well, half and half—for a milkshake that’s a decadent treat! If you have leftover heavy cream, whip it into whipped cream to dollop on top, or to spoon atop a dish of ice cream. Top it all off with a maraschino cherry for a picture-perfect look.
Cream biscuits: Butterless cream biscuits are so easy to make! Recipes are available with just a quick Internet search, and usually all it takes is flour, cream, and some baking powder. They bake up fluffy and light, and are perfect for slathering with jam at breakfast or adding to your plate at dinnertime.
How do you use up leftover cream and half-and-half?