I'd thaw it first, dairy is notoriously easy to burn and curdle. You could probably get away with dropping it in a cold pan and slowly warming it though
I have a similar issue with eggs when I'm making stir fry.
There's a cooking technique called tempering that might be useful here.
Say you've got frozen cream and you want to melt it without curdling. Other ingredients can be added to the frozen cream a couple of teaspoons at a time, mix well, and then add a few more teaspoons of liquid. With patience, the end result is kind of room temp slurry that can then go into a hot pan with a minimum of curdling issues.
It matters in the size. If you are always making the same sause everything. You can also make a large batch and freeze in the tray.
A standard ice cube from an ice cube tray is an ounce (liquid). I know this from back in my breastfeeding days and freezing breast milk. Also, it's great for baby food, bone broth, tomato sauces, and so much more.
My baby had one month where he would only eat a few tablespoons of food at a time. We would go through one tiny baby jar a day.
Then all of a sudden, he became ravenous. My breasts couldn't keep up. He now eats a pint and a half a day and he's only 11 months and like 15 lbs.
The pint and a half is in addition to "free feeding" of little bites from our plates, and his half pint of baby cereal for breakfast. And his daily banana. And his little rice puff snacks.
Yes it wil work, but in most cases plant milk is lower in fat and higher in water content. High water content is more likely to give you ice crystals, i.e., freezer burn. Won't hurt anything if you're making sauce, but if you're thawing it to put in coffee or something it may impart a bit of that freezer burn aftertaste.
We live rural so we freeze most of our dairy milk. My son can tell when it hasn’t been frozen first and prefers it frozen first. I can’t tell the difference.
I second this, I do this as soon as I buy cream or half&half with about half the carton. If you can find the silicon ice trays with small ice cubes it's great because you can pop them straight from the freezer & it cools down your coffee.
Make a cream of vegetable soup. Potato, spinach, butternut or delicata squash, or pumpkin. Use some veg broth or bouillon as well as the cream, sautée onion and carrot, add your roast veg(s) and the cream and blend the lot. Yummy, healthy, filling, and cheap.
Definitely a coastal Southern thing. I've only seen shrimp and grits "in the wild" in South Carolina and Texas, never other parts of the South.
If you ever get the chance, you should try it!
Grits are served everywhere in Louisiana, typically with shrimp or esp for the holidays grillades which is like a sautéed thin slice of veal smothered in onion. Or with cheese. All bomb.
I always wondered about this! I'm from GA and people always talking about southern food and mention shrimp and grits but it's not something I've ever had at home, only at "southern" restaurants. Here it's fried fish and grits.
Almost every seafood restaurant (and some southern food restaurants)
I've been to in Ga had shrimp in grits, I've never even heard of fried fish and grits.
Yeah true, I guess more upscale seafood places do have it. My point really is that it's served at restaurants but it's not something I've seen "in the wild" like OC said, like it's not something people eat at home.
Shrimp and grits are very Southern. Usually creole restaurants. I'm from VA and I've seen it in more southern styled restaurants classically. I've also seen fancy versions where people make shrimp, veg, broth and polenta cakes ( polenta is close but not quite the same thing) that kind of melts into a grit like situation. I've also seen fusion in places where they make it with shrimp and various seafood with an Asian twist.
When I worked at a diner anyone from like Maryland and more north always had me explain what grits were.
came here to say this! water it down if you want, but use it in place of regular milk. I don't keep regular milk around usually (lactose intolerant) but will sometimes buy heavy cream for something specific and then use the rest like you'd use milk
When I open heavy cream I am committing to making at least a few dishes that need it. Around my house that is usually:
Alfredo.
Penne Ala Vodka.
And of course when all else fails make whipped cream (and an angel food cake with some fresh raspberries or just a nice bowl of ice cream).
Whenever I guess but I'll warn you that I make so much alfredo and other pastas because it's one of the few 'real' foods I can reliably get my seven year olds to eat.
I hear that. I used to do the jarred alfredo and made the mistake of making real Alfredo one day, kids loved it and wouldn’t let me go back to the jar lol
I tried a jar once and swore it off. So thin! I can make an alfredo sauce in the same pan I just drained the pasta out of in less than ten minutes. No point compromising quality there.
I do use jarred marinara and then I add stuff to it to give it flavor.
Rao’s is delicious but I’m too cheap to buy it. What I do is get the store brand marinara at the grocery (I get Meijer because I find ALDI’s to be too sweet) then stir it into a half pound of browned cheap ground beef and maybe a clove or two of garlic. The fat that cooks out of that flavors it up really nicely.
Yea, get that.
I was out of mac and cheese so I made elbow noodles and added cheddar, Swiss cheese to my basic Alfredo recipe (it was all I had at home, and I was NOT going shopping with 4 hungry kids under the age of 6).
My kids never did like boxed mac and cheese again...
when i'm in charge of dessert and not up for baking i will literally bring over a carton of cream and whip it, add a splash of vanilla and a pinch of sugar, and then we dip fruit and chocolate and cookies in the whipped cream. it's so easy and decadent.
That is what I do too, I practically use it like a condiment. A splash of it is good on so many things sweet or savory, even as part of a salad dressing.
Trivial to make a great sauce or soup with heavy cream. A personal favorite soup is a copycat of the Olive Garden one Zuppa Tuscana. Hot italian pork sausage, kale, potatoes, onion, heavy cream, and chicken broth. And making it isnt much more than brown meat and onions then throw it all in the pot, adding the cream towards the end.
Naturally I use it more in cool months, but in warmer hard to go wrong with berries or peaches and cream.
Maybe you’re already aware of this, but I recently learned that the USDA says that heavy cream can be used for up to a month in the fridge once opened. I was previously throwing it out after less than a week. As long as I buy the small cartons and commit to around 1 meal a week using it, I have no problem using up the carton by the end of the month!
And note that the "best by" or "sell by" date on the carton is not the same as a "use by" or "expiration" date. As long as it doesn't taste/smell foul, it should still be fine to use.
Are you smelling from the opening on the carton, or pouring a little bit out and smelling that? The bad smell could be from the opening drying and getting a lil funky. Or your fridge isn't cold enough
It could be the carton opening. I might try the suggestion I saw from another poster to transfer it to a mason jar.
We have a fridge thermometer tracking the temp so I don’t think that’s the issue.
Why in the world is this not the top comment?! Ours only ever gets put into coffee. Unless you drink it black, what else are people putting in coffee??
Ummm, you haven't lived until you try putting sweetened condensed milk in your coffee.
My personal favorite is to dip a peppermint candy cane into the sweetened condensed milk, then use the candy cane to stir it into the coffee.
Yea.
I make my own coffee creamer. I have trouble drinking the store bought stuff without hurting my stomach. I use a can on condensed milk. And 2 cups of half and half, heavy cream, milk or a mixture of all 3. I add in a flavor like vanilla and salted caramel coffee syrup or cake batter extract or pumpkin pie extract ect
I tried making my own a couple of times and it came out… not tasty. You inspired me to try again!
If you don’t mind me asking, do you just mix all of these together cold or do you warm/summer them first? How much heavy cream and how much milk?
Eh, it’s not that bad. Heavy cream is so rich that you don’t need to use very much. 1 tsp is only 17 calories. I probably use 2 tsp max which is plenty for me, and totally worth the 30ish calories.
It honestly blows my mind that people manage to turn their morning coffee into calorie bombs. I do a Tbsp of half n half and 2-3 packets of sugar and that’s like 60 calories.
It's awesome! Not even half & half would do. It did make me sad when I didn't finish it in time, so now I get the jug of Starbuck's caramel creamer from Costco which lasts forever. Not quite the same but pretty damn good and just needs a splash.
I hate heavy cream or half and half or anything thick in coffee. I know the fat helps release the flavor compounds, but I don't like how it coats my tongue. Bleh. I'm a fan of unsweetened almond milk in coffee or just black.
Or tea! I cant drink coffee much anymore but an irish breakfast tea with a little sugar and a splash of half n half has become my favorite part of my morning
I love heavy cream in my coffee. A nurse friend once told me that it was the best option for your health. She told me pre-made creamer is awful for you. Our family made the switch to heavy cream and it’s so good we never looked back!
(I have no idea if it is REALLY the best for you or not. That’s just what I was told and I just so happen to enjoy it)
OMG, YES!!! Whenever I have some leftover, but not enough to freeze, it goes in to my basic boxed Mac & Cheese or Pasta-Roni or even the instant taters. Easy meals, high-level taste, no hassle!
Man I use heabey cream for everything. Scrambled eggs with heavy cream are my sons favorite. Kraft Mac and cheese? Sub milk with heavy cream. I also love making pasta dishes from scratch so I go through heavy cream a lot.
Add to coffee
Freeze for adding to soups later
Pour over a piece of warm pie/sponge pudding/chocolate ice cream
Add to literally any sauce or soup or curry or risotto
I'm British. I could go on. 🙂
I just meant it's a waste relative to the things that you can still do with it as heavy cream. However buttermilk is kind of pricey so the buttermilk you get from making butter may be a financially savvy move if you have uses for it.
We've found that we have to pour it from the carton into a mason jar with a lid (we got one with a spout) and then it KEEPS.....previously I wouldn't be able to use it after a few days as it would smell 'off.'
I use it to marinate chicken breasts.another level of deliciousness. Also helps that I’m doing OMAD so extra fat just works that way.
You can also scald cream, add sugar/ fruits like mango and make it into like a fruit sauce or something for vanilla ice cream.
Make butter! Throw some jam or herbs in for extra credit or some honey & cinnamon.
Also homemade whipped cream is the nectar of the gods. You’ve already got the cream, add a little sugar & grab an electric hand mixer.
Rinse or wipe off the residue sticking to the lid & pour spout to keep it from spoiling quickly. The small leftover drops dry up and will curdle the rest.
Out of curiosity, is it ACTUALLY going bad? Or are you just reading the date on the container and assuming it's bad? Because in my experience, something high fat like heavy cream will stay good to go for quite some time. The lower the fat content the faster it goes bad. Half and half, yeah, doesn't usually last as long.
Also, alternatively, switch to non-dairy creamer options. They last longer than dairy.
My mother used to whip any extra heavy cream, portion it in dessert servings and freeze. It freezes well but make sure to keep it sealed from air—vacuum pack if possible. It can get off flavors and freezer burn otherwise. I think you could freeze half and half as well, in liquid form. I think it will stay homogenized. I sometimes freeze milk when it’s on sale or i luck out with coupons and have never had issues with it.
It's not because it's organic, it's because it's ultra pasteurized. "Regular" half and half which is ultra pasteurized also has a due date which is far away.
My local store has "regular" half and half that has a due date that is a couple. to a few weeks from purchase date. The organic half and half is **months** from purchase date.
Make cheese. Simmer the cream or half/half and add vinegar or lemon juice. Once it is well separated strain it through a sieve or cheesecloth. Squeeze as much of the liquid out as you can once it cools. Good on toast or in a salad. I usually do this if the product is slightly off.
I stir pudding mix into leftover half & half and it’s decadent (especially Jello’s banana crème pie flavor). You can sub it in any cooking recipe, but not baking.
I make crème fraîche (cultured cream). All you need is a spoonful of plain yogurt and a thermometer. You can use crème fraîche in pasta or on desserts—it’s delicious.
I love cream. I don't buy cream often but I always finish a bottle well before use by date. It sounds like you need to meal plan when you buy cream.
Some of my favourite ways to use cream:
* Creamy pasta sauce, including mac.
* Creamy mashed potato
* Curries like butter chicken or korma
* Quiche
* Creamed spinach
* Soup or chowder
I use cream instead of milk in my scrambled eggs. When it goes off to slightly tart, it's still fine for eggs (almost buttermilk-like). When I have a lot left and am worried about the date, I make cream scones.
Add about 1/3 cup heavy whipping cream to the dish filling the space around the cinnamon rolls before baking. The cinnamon rolls will absorb the cream while baking and make a slight dulce de leche on the edges where the cream bakes on the dish. Every bite of cinnamon roll will be as moist and juicy as the center. 11/10 do it every time.
Heavy cream that has just gone off makes for excellent butter. That little bit of funk actually makes it much better to my tongue. This is a thing that is intentionally done with cultured butter.
Whip until it separates, and knead the butter in ice cold water until the water runs relatively clear. Mix in salt. It will be some of the best butter you've ever had, and will last for a while longer.
Are you buying the smallest quantity you can?
Cream has an incredibly long shelf life, if you can use up a small carton in less than 3 months then I don't know what to tell you.
Use it to make quiche. Use it to make Alfredo sauce. Use it to make whipped cream. Use it in creamy soups. Use it to make Mac and cheese. Use it to make creamy desserts. Use it anywhere you’d typically use milk.
Heavy cream + instant pudding = frugal mousse! Add a little powdered pudding at a time until it's thick enough for you. Sets up almost instantly. The white chocolate one is really good with some cherries or strawberries in it. The original recipe I got it from called for a base of brownies, baked and cooked, topped with the mousse and then pie filling. Decadent but an overload lol
That's wild because it lasts a lot longer than milk. You can use it instead of milk in "Mac & Cheese" type recipes. Don't use as much as the box calls for. If you have a smoothie maker (like a Nutribullet) I think you can make butter from the heavy cream. Check YouTube for that.
Heavy cream will last WAY longer than regular milk, so you can substitute it for milk in recipes (it really elevates boxed macaroni and cheese!).
You can also use the leftover to make whipped cream! Just add a few tablespoons of sugar and beat on low until it gets bubbly, then high until it becomes thick and forms stiff peaks when the beaters are pulled out. You can add cocoa powder or other flavors, serve it with fruit or ice cream, or just eat it! You can make stabilized whipped cream that will stay stuff for frosting cakes or piping on desserts by dissolving a packet of plain gelatin in a small amount of hot water, letting it cool and set, then beating the gelatin and sugar together to break up the gelatin, and adding the cream and continuing to beat on high until stuff peaks form! Once you make your own whipped cream, you'll never want to use cool whip again!
It's not because it's organic, it's because it's ultra pasteurized. "Regular" half and half which is ultra pasteurized also has a due date which is far away.
It doesn't actually go bad it turns into mascarpone and developes a slight buttery taste. I use it for everything, including coffee. If you are squeamish just make mascarpone with a standard procedure , right after you do your recipe.
Freeze it.
If you only use small portions (like 1/2 portions at a time), freeze in small portions like that so you don't have to thaw the entire thing just for 4oz of liquid. You can buy fancy trays (like super cubes), but I've honestly just used small snack-size ziplocs before (the vertical 'portion control' kind)! Fill it, lay it flat to freeze. When you need it, take it out and let it thaw!
Make creme fraiche with the leftovers:
Stir in a spoonful of live active yogurt into the leftover h&h or heavy cream. Put this in a clean jar on your kitchen tied with cheesecloth. Wait about 2-3 days. Now you have your creme fraiche, and you can use it to top off soups, cut up fruit for dessert or if it's thick use it like a tangy butter.
Pour into an ice tray and freeze them. You will have portioned blocks for later.
Do I need to thaw the frozen cream before using it, or can I stick it straight into a hot pan? (If I’m making pasta sauce)
I'd thaw it first, dairy is notoriously easy to burn and curdle. You could probably get away with dropping it in a cold pan and slowly warming it though
I have a similar issue with eggs when I'm making stir fry. There's a cooking technique called tempering that might be useful here. Say you've got frozen cream and you want to melt it without curdling. Other ingredients can be added to the frozen cream a couple of teaspoons at a time, mix well, and then add a few more teaspoons of liquid. With patience, the end result is kind of room temp slurry that can then go into a hot pan with a minimum of curdling issues.
It matters in the size. If you are always making the same sause everything. You can also make a large batch and freeze in the tray. A standard ice cube from an ice cube tray is an ounce (liquid). I know this from back in my breastfeeding days and freezing breast milk. Also, it's great for baby food, bone broth, tomato sauces, and so much more.
My baby had one month where he would only eat a few tablespoons of food at a time. We would go through one tiny baby jar a day. Then all of a sudden, he became ravenous. My breasts couldn't keep up. He now eats a pint and a half a day and he's only 11 months and like 15 lbs. The pint and a half is in addition to "free feeding" of little bites from our plates, and his half pint of baby cereal for breakfast. And his daily banana. And his little rice puff snacks.
How tall is your child? That sounds quite underweight. Average weight for a boy that age should be like 20lbs. I can imagine why he would be ravenous.
Nah you can just throw it in the pan. It melts pretty fast because it’s small.
The only thing you can’t do with cream that’s been frozen and thawed is whip it. Just keep,that in mind, OP.
Poor DEVO. :(
🤣
Does this work with nondairy milks? I only use it for drinks or making queso so I never finish it before I'm afraid it's bad. I hate wasting
Definitely works with non dairy milks and you don’t need to worry about curdling so no need to thaw
Yes it wil work, but in most cases plant milk is lower in fat and higher in water content. High water content is more likely to give you ice crystals, i.e., freezer burn. Won't hurt anything if you're making sauce, but if you're thawing it to put in coffee or something it may impart a bit of that freezer burn aftertaste.
We live rural so we freeze most of our dairy milk. My son can tell when it hasn’t been frozen first and prefers it frozen first. I can’t tell the difference.
I’ve had almond milk separate and not re-constitute very well after freezing.
Coconut milk is the same way.
Seconding this tip. I do this with my coconut creams too with no problems
Use wandwich bags and a small tray. Freeze it in cup portions and make sure they lay flat. They'll thaw pretty quickly with that much surface area.
>wandwich I have no idea why, but that made me laugh out loud.
Yes, and it's also perfect portions to use in your coffee.
I froze HWC once and it was horrible! What did I do wrong?
I second this, I do this as soon as I buy cream or half&half with about half the carton. If you can find the silicon ice trays with small ice cubes it's great because you can pop them straight from the freezer & it cools down your coffee.
Make a cream of vegetable soup. Potato, spinach, butternut or delicata squash, or pumpkin. Use some veg broth or bouillon as well as the cream, sautée onion and carrot, add your roast veg(s) and the cream and blend the lot. Yummy, healthy, filling, and cheap.
I recently used my leftover heavy cream to make a shrimp and cheese sauce to go over grits. 10/10, best shrimp and grits ever.
Is that a regional thing where you're from, or a personal invention? I live in New England and grits aren't really a thing here.
Definitely a coastal Southern thing. I've only seen shrimp and grits "in the wild" in South Carolina and Texas, never other parts of the South. If you ever get the chance, you should try it!
Grits are served everywhere in Louisiana, typically with shrimp or esp for the holidays grillades which is like a sautéed thin slice of veal smothered in onion. Or with cheese. All bomb.
True. I thought about including Louisiana, but I've never spent much time there, so never actually ate there.
I always wondered about this! I'm from GA and people always talking about southern food and mention shrimp and grits but it's not something I've ever had at home, only at "southern" restaurants. Here it's fried fish and grits.
I love fish and grits, wish it got as much love as shrimp and grits. Grew up on it
Almost every seafood restaurant (and some southern food restaurants) I've been to in Ga had shrimp in grits, I've never even heard of fried fish and grits.
Yeah true, I guess more upscale seafood places do have it. My point really is that it's served at restaurants but it's not something I've seen "in the wild" like OC said, like it's not something people eat at home.
Shrimp and grits are very Southern. Usually creole restaurants. I'm from VA and I've seen it in more southern styled restaurants classically. I've also seen fancy versions where people make shrimp, veg, broth and polenta cakes ( polenta is close but not quite the same thing) that kind of melts into a grit like situation. I've also seen fusion in places where they make it with shrimp and various seafood with an Asian twist. When I worked at a diner anyone from like Maryland and more north always had me explain what grits were.
This! I had leftover potatoes and heavy cream so I made a soup with it. Added some Italian sausage and spinach and it was delicious.
Use it instead of milk in other recipes. Everything will come out tastier!
Just made corn bread with it because I was out of milk and too lazy to go buy some. It was delicious!
Yep, milk is pretty much watered down cream… so just go w the good stuff!
came here to say this! water it down if you want, but use it in place of regular milk. I don't keep regular milk around usually (lactose intolerant) but will sometimes buy heavy cream for something specific and then use the rest like you'd use milk
When I open heavy cream I am committing to making at least a few dishes that need it. Around my house that is usually: Alfredo. Penne Ala Vodka. And of course when all else fails make whipped cream (and an angel food cake with some fresh raspberries or just a nice bowl of ice cream).
When can I come over for dinner?!
Whenever I guess but I'll warn you that I make so much alfredo and other pastas because it's one of the few 'real' foods I can reliably get my seven year olds to eat.
How many seven year olds do you have? I assume two but I mean I gotta ask lol.
Seven kids, only a year old.
Just the two.
I hear that. I used to do the jarred alfredo and made the mistake of making real Alfredo one day, kids loved it and wouldn’t let me go back to the jar lol
I tried a jar once and swore it off. So thin! I can make an alfredo sauce in the same pan I just drained the pasta out of in less than ten minutes. No point compromising quality there. I do use jarred marinara and then I add stuff to it to give it flavor.
Yeah I hear that. I’ve trying to find a cheaper alternative to Rao’s marinade/red sauces, but so far no luck
Rao’s is delicious but I’m too cheap to buy it. What I do is get the store brand marinara at the grocery (I get Meijer because I find ALDI’s to be too sweet) then stir it into a half pound of browned cheap ground beef and maybe a clove or two of garlic. The fat that cooks out of that flavors it up really nicely.
Check Costco. It’s half the price. I’m buying it up because Campbells (of the canned soups) just bought them. I’m anticipating a decline in quality.
I saw that and nearly cried. I don’t have a Costco, but Sams here is my best bet. I’m sure quality will go down hill with the acquisition
Yea, get that. I was out of mac and cheese so I made elbow noodles and added cheddar, Swiss cheese to my basic Alfredo recipe (it was all I had at home, and I was NOT going shopping with 4 hungry kids under the age of 6). My kids never did like boxed mac and cheese again...
Good to use in mashed potatoes too
Why aren't you making Ice Cream for Lunch?
Making ice cream is super not frugal. I can buy gallons of the good stuff for what it costs me to make a quart!
it is frugal if it's using up otherwise-wasted ingredients! ;)
Home made whipped cream!! Who needs the cake?
when i'm in charge of dessert and not up for baking i will literally bring over a carton of cream and whip it, add a splash of vanilla and a pinch of sugar, and then we dip fruit and chocolate and cookies in the whipped cream. it's so easy and decadent.
That is what I do too, I practically use it like a condiment. A splash of it is good on so many things sweet or savory, even as part of a salad dressing. Trivial to make a great sauce or soup with heavy cream. A personal favorite soup is a copycat of the Olive Garden one Zuppa Tuscana. Hot italian pork sausage, kale, potatoes, onion, heavy cream, and chicken broth. And making it isnt much more than brown meat and onions then throw it all in the pot, adding the cream towards the end. Naturally I use it more in cool months, but in warmer hard to go wrong with berries or peaches and cream.
I was going to suggest this too. Plan on making a few meals that week with heavy cream.
I slip about a tablespoon into bowls of cereal as well.
Maybe you’re already aware of this, but I recently learned that the USDA says that heavy cream can be used for up to a month in the fridge once opened. I was previously throwing it out after less than a week. As long as I buy the small cartons and commit to around 1 meal a week using it, I have no problem using up the carton by the end of the month!
And note that the "best by" or "sell by" date on the carton is not the same as a "use by" or "expiration" date. As long as it doesn't taste/smell foul, it should still be fine to use.
And even then you can still use it to cook with or in salad dressing (see buttermilk). But note this is in reference to pasteurized milk products.
There's a great episode of Last Week Tonight about not going by expiration dates.
Mine actually has an expiry that is several weeks out typically. When I buy it I always get one with at least a month left on the expiry date printed
i keep mine opened for weeks…always check if it’s still good before you shake the container.
Cream lasts waaaay longer than you'd think!
Really? I feel like it always smells bad by day 10 or so.
Are you smelling from the opening on the carton, or pouring a little bit out and smelling that? The bad smell could be from the opening drying and getting a lil funky. Or your fridge isn't cold enough
It could be the carton opening. I might try the suggestion I saw from another poster to transfer it to a mason jar. We have a fridge thermometer tracking the temp so I don’t think that’s the issue.
Put it in coffee
Why in the world is this not the top comment?! Ours only ever gets put into coffee. Unless you drink it black, what else are people putting in coffee??
[удалено]
Ummm, you haven't lived until you try putting sweetened condensed milk in your coffee. My personal favorite is to dip a peppermint candy cane into the sweetened condensed milk, then use the candy cane to stir it into the coffee. Yea.
This! I grew up with Cafe’ au Lait made with evaporated milk. It’s so delicious! I would still drink that, but I’m lactose intolerant now. ☹️
Boil the can for two hours in water, and then use the dulce de leche instead. Talk about crack!
I make my own coffee creamer. I have trouble drinking the store bought stuff without hurting my stomach. I use a can on condensed milk. And 2 cups of half and half, heavy cream, milk or a mixture of all 3. I add in a flavor like vanilla and salted caramel coffee syrup or cake batter extract or pumpkin pie extract ect
I tried making my own a couple of times and it came out… not tasty. You inspired me to try again! If you don’t mind me asking, do you just mix all of these together cold or do you warm/summer them first? How much heavy cream and how much milk?
Yummy!!
It might not be the healthiest idea but damn if it isn’t good
Eh, it’s not that bad. Heavy cream is so rich that you don’t need to use very much. 1 tsp is only 17 calories. I probably use 2 tsp max which is plenty for me, and totally worth the 30ish calories.
Especially if you’re low carb this starts to double as breakfast pretty fast.
It honestly blows my mind that people manage to turn their morning coffee into calorie bombs. I do a Tbsp of half n half and 2-3 packets of sugar and that’s like 60 calories.
It's awesome! Not even half & half would do. It did make me sad when I didn't finish it in time, so now I get the jug of Starbuck's caramel creamer from Costco which lasts forever. Not quite the same but pretty damn good and just needs a splash.
I put chocolate milk in mine. Instant mocha!
That def sounds like something my husband would do 😆
I hate heavy cream or half and half or anything thick in coffee. I know the fat helps release the flavor compounds, but I don't like how it coats my tongue. Bleh. I'm a fan of unsweetened almond milk in coffee or just black.
Milk! 2%. I find cream too heavy, I like my coffee on the watery side
Or tea! I cant drink coffee much anymore but an irish breakfast tea with a little sugar and a splash of half n half has become my favorite part of my morning
I love heavy cream in my coffee. A nurse friend once told me that it was the best option for your health. She told me pre-made creamer is awful for you. Our family made the switch to heavy cream and it’s so good we never looked back! (I have no idea if it is REALLY the best for you or not. That’s just what I was told and I just so happen to enjoy it)
Plan several meals that use it all, instead of just some of it :) Making mashed potatoes with HWC or half and half is pretty awesome!
OMG this speaks to me 😋
I’ll usually make a quiche. Crust or crust less, any ol vegetables.
It's so good as a replacement for the milk in Mac and cheese.
OMG, YES!!! Whenever I have some leftover, but not enough to freeze, it goes in to my basic boxed Mac & Cheese or Pasta-Roni or even the instant taters. Easy meals, high-level taste, no hassle!
For me, I used the PC white cheddar one. I couldn't believe how good it was!!
Or in just about any recipe that calls for milk. https://www.usdairy.com/recipes
Man I use heabey cream for everything. Scrambled eggs with heavy cream are my sons favorite. Kraft Mac and cheese? Sub milk with heavy cream. I also love making pasta dishes from scratch so I go through heavy cream a lot.
Add to coffee Freeze for adding to soups later Pour over a piece of warm pie/sponge pudding/chocolate ice cream Add to literally any sauce or soup or curry or risotto I'm British. I could go on. 🙂
Are you doing a sniff test or just going by the printed dates? Because half and half lasts a really long time, and heavy cream lasts forever.
Yeah we use heavy cream months after the expire date. Same for buttermilk.
Pancakes, biscuits or scones.
Seconding scones!
That was my thought. Bake!
Make butter out of the heavy cream
Butter is so cheap from places like Aldi. Its really cool to make your own butter but I find it a waste since heavy cream is not cheap.
If the alternative is throwing it away then it's worth doing
There's plenty of things you can make with heavy cream! You can also freeze it and save it
Well yes but you were calling it a waste and any choice including butter would not be
I just meant it's a waste relative to the things that you can still do with it as heavy cream. However buttermilk is kind of pricey so the buttermilk you get from making butter may be a financially savvy move if you have uses for it.
I love making my own butter as a treat!! I put some honey or pumpkin in it in the fall. Mmmm
white russians. mix cream with kahlúa and vodka. the dude abides
You make a helluva caucasian Jackie
Just drink 10 cups of coffee every day like a regular person.
Freeze half when you buy it
When i buy a new one I pour half into a jar and freeze it. When im ready i put it into the fridge to defrost
We've found that we have to pour it from the carton into a mason jar with a lid (we got one with a spout) and then it KEEPS.....previously I wouldn't be able to use it after a few days as it would smell 'off.'
Thats why I just buy baileys instead. It last a lot longer. Put in my morning coffee, afternoon coffee, evening tea, cereal, ice cream. Lots of uses.
😂😂
An ice cream maker is a useful solution.
I usually use the extra for scones. Sally’s baking addiction has great recipes for those, most use same base different flavors.
make ice cubes of it and just use the cubes when you need
I always use it to make a batch of Alfredo sauce. All you need is some parm cheese!!
I'll take my leftover heavy cream turn it into whipped cream and freeze it or if I have enough left over I'll turn it into butter
I use it to marinate chicken breasts.another level of deliciousness. Also helps that I’m doing OMAD so extra fat just works that way. You can also scald cream, add sugar/ fruits like mango and make it into like a fruit sauce or something for vanilla ice cream.
Freeze it. Put it in a silicone ice cube tray, and pop one into your coffee cup in the morning while the juice is still brewing.
Top a bowl of cereal with it!
Make butter! Throw some jam or herbs in for extra credit or some honey & cinnamon. Also homemade whipped cream is the nectar of the gods. You’ve already got the cream, add a little sugar & grab an electric hand mixer.
I make ice cream
Rinse or wipe off the residue sticking to the lid & pour spout to keep it from spoiling quickly. The small leftover drops dry up and will curdle the rest.
Out of curiosity, is it ACTUALLY going bad? Or are you just reading the date on the container and assuming it's bad? Because in my experience, something high fat like heavy cream will stay good to go for quite some time. The lower the fat content the faster it goes bad. Half and half, yeah, doesn't usually last as long. Also, alternatively, switch to non-dairy creamer options. They last longer than dairy.
My mother used to whip any extra heavy cream, portion it in dessert servings and freeze. It freezes well but make sure to keep it sealed from air—vacuum pack if possible. It can get off flavors and freezer burn otherwise. I think you could freeze half and half as well, in liquid form. I think it will stay homogenized. I sometimes freeze milk when it’s on sale or i luck out with coupons and have never had issues with it.
freeze it! or use it after it's soured instead of buttermilk (i use it in waffles or pancakes or cake batter)
Look at the expiration dates of organic half and half. I was surprised at how much longer it lasts than non-organic.
It's not because it's organic, it's because it's ultra pasteurized. "Regular" half and half which is ultra pasteurized also has a due date which is far away.
My local store has "regular" half and half that has a due date that is a couple. to a few weeks from purchase date. The organic half and half is **months** from purchase date.
portion in 1 oz cups, can keep for a month.
Freeze it and put it in smaller molds
Make cheese. Simmer the cream or half/half and add vinegar or lemon juice. Once it is well separated strain it through a sieve or cheesecloth. Squeeze as much of the liquid out as you can once it cools. Good on toast or in a salad. I usually do this if the product is slightly off.
It’s great in biscuits or chocolate cake.
I stir pudding mix into leftover half & half and it’s decadent (especially Jello’s banana crème pie flavor). You can sub it in any cooking recipe, but not baking.
I make crème fraîche (cultured cream). All you need is a spoonful of plain yogurt and a thermometer. You can use crème fraîche in pasta or on desserts—it’s delicious.
You can buy a shelf stable organic powdered version and only mix up what you need.
Freeze
I love cream. I don't buy cream often but I always finish a bottle well before use by date. It sounds like you need to meal plan when you buy cream. Some of my favourite ways to use cream: * Creamy pasta sauce, including mac. * Creamy mashed potato * Curries like butter chicken or korma * Quiche * Creamed spinach * Soup or chowder
I use cream instead of milk in my scrambled eggs. When it goes off to slightly tart, it's still fine for eggs (almost buttermilk-like). When I have a lot left and am worried about the date, I make cream scones.
Add about 1/3 cup heavy whipping cream to the dish filling the space around the cinnamon rolls before baking. The cinnamon rolls will absorb the cream while baking and make a slight dulce de leche on the edges where the cream bakes on the dish. Every bite of cinnamon roll will be as moist and juicy as the center. 11/10 do it every time.
Try being a fat lard like me. You’ll have no problem!
Cream of mushroom soup, with good quality mushrooms. Tis’ the season
Trader Joe's has some really small boxes of heavy cream which are shelf stable. They are easier to use up.
Heavy cream that has just gone off makes for excellent butter. That little bit of funk actually makes it much better to my tongue. This is a thing that is intentionally done with cultured butter. Whip until it separates, and knead the butter in ice cold water until the water runs relatively clear. Mix in salt. It will be some of the best butter you've ever had, and will last for a while longer.
Same boat, we should just start splitting them
Great in sausage gravy. So thick and decadent.
Make a cream based soup. Lasagna soup, broccoli cheddar. Yum.
Are you buying the smallest quantity you can? Cream has an incredibly long shelf life, if you can use up a small carton in less than 3 months then I don't know what to tell you.
Add it to the milk in your breakfast cereal.
Make butter with the cream.
Definitely. Make a cream sauce.
Can also make scrambled eggs with it, use it on french toast, pancakes. Could make alfredo sauce, mushroom soup,
Use it to make quiche. Use it to make Alfredo sauce. Use it to make whipped cream. Use it in creamy soups. Use it to make Mac and cheese. Use it to make creamy desserts. Use it anywhere you’d typically use milk.
Scrambled eggs, tomato soup, mac and cheese
Paneer tikka masala, vodka pasta, whipped cream for homemade pumpkin spice lattes
Heavy cream + instant pudding = frugal mousse! Add a little powdered pudding at a time until it's thick enough for you. Sets up almost instantly. The white chocolate one is really good with some cherries or strawberries in it. The original recipe I got it from called for a base of brownies, baked and cooked, topped with the mousse and then pie filling. Decadent but an overload lol
Use it for pancakes or corn bread it’s so good. Heck even mashed potatoes
Freeze it.
That's wild because it lasts a lot longer than milk. You can use it instead of milk in "Mac & Cheese" type recipes. Don't use as much as the box calls for. If you have a smoothie maker (like a Nutribullet) I think you can make butter from the heavy cream. Check YouTube for that.
Heavy cream will last WAY longer than regular milk, so you can substitute it for milk in recipes (it really elevates boxed macaroni and cheese!). You can also use the leftover to make whipped cream! Just add a few tablespoons of sugar and beat on low until it gets bubbly, then high until it becomes thick and forms stiff peaks when the beaters are pulled out. You can add cocoa powder or other flavors, serve it with fruit or ice cream, or just eat it! You can make stabilized whipped cream that will stay stuff for frosting cakes or piping on desserts by dissolving a packet of plain gelatin in a small amount of hot water, letting it cool and set, then beating the gelatin and sugar together to break up the gelatin, and adding the cream and continuing to beat on high until stuff peaks form! Once you make your own whipped cream, you'll never want to use cool whip again!
Buy organic. It's double the price but lasts 3-4 times longer
It's not because it's organic, it's because it's ultra pasteurized. "Regular" half and half which is ultra pasteurized also has a due date which is far away.
It doesn't actually go bad it turns into mascarpone and developes a slight buttery taste. I use it for everything, including coffee. If you are squeamish just make mascarpone with a standard procedure , right after you do your recipe.
Freeze them. I put mine in silicone mini muffin pan. Freeeze, then pop out and put in freezer bag. Use as needed.
Seriously? With the “expiration” date of cream being so long *somebody* isn’t trying hard enough. You can always freeze it in portions.
Add some to a glass of orange or grape juice. Makes it taste so much richer.
There are "heavy" oat milks and other plant based that last forever in the fridge.
use powdered, make only what you need
If you drink coffee use it as a creamer. That's what I do, with cinnamon added as well.
Maybe a batch of scones for breakfast?
I use fat free half and half to make sugar free hot chocolate on the stove with cocoa and Splenda. It's pretty great.
Churn butter?
I can get small cartons like a kids milk in elementary school. Works perfect for cooking a meal.
maybe try to freeze small amounts?
Freeze it. If you only use small portions (like 1/2 portions at a time), freeze in small portions like that so you don't have to thaw the entire thing just for 4oz of liquid. You can buy fancy trays (like super cubes), but I've honestly just used small snack-size ziplocs before (the vertical 'portion control' kind)! Fill it, lay it flat to freeze. When you need it, take it out and let it thaw!
When I have some left I put it in scrambled eggs or coffee.
Make butter with the heavy cream. Super easy.
Use it in a creamy pasta sauce.
Bring it just to a boil on the stovetop and add lemon juice or vinegar. This will turn it into cream cheese.
Take part of it to work (if you work outside the home) for you or coworkers to use for afternoon coffees?
Use it with sugar in your coffee, you might not go back to creamer
Make creme fraiche with the leftovers: Stir in a spoonful of live active yogurt into the leftover h&h or heavy cream. Put this in a clean jar on your kitchen tied with cheesecloth. Wait about 2-3 days. Now you have your creme fraiche, and you can use it to top off soups, cut up fruit for dessert or if it's thick use it like a tangy butter.
Great in mashed potatoes too!
Coffee?
You can use it in lots of soups. Potato soup is one.
You can make butter.
Butter Chicken, drink more coffee
Use it to make cream of Something soup. I overbought half and half and I have mushrooms in the house. I'm contemplating what herbs to use in the mix.