We are pleased to announce that on March 4, 2025, an updated Rich Text Editor will be introduced in the MyFitnessPal Community. To learn more about the upcoming changes, please click here. We look forward to sharing this new feature with you!

Using up cooking cream?

Wiseandcurious
Wiseandcurious Posts: 730 Member
edited November 2024 in Recipes
I love chicken / steak with mushrooms and a cream sauce, but whenever I buy a carton of cooking cream, we never seem to finish it before it goes bad. I'd put it in my coffee only I take it black - always liked it that way.

What do you put cooking cream in? Give me some ideas, save my box of cream fom the trash :)

Thanks

Replies

  • RoxieDawn
    RoxieDawn Posts: 15,488 Member
    Well you can whip it up... I actually just whipped up about 1/2 a cup I had left and put it in the fridge.. I added some to my afternoon coffee. We can add it to a dessert, or even top some fruit with it... I sweetened with truvia during the whipping..

    Perhaps instead of throwing it away, you could have froze it for the next time you need a wee bit..
  • br3adman
    br3adman Posts: 284 Member
    Its not low cal but Mac and cheese. Scrambled eggs,smoothies,bisquets and gravy.
  • MD1978
    MD1978 Posts: 477 Member
    I made Creamy Chicken & Wild rice soup last night. Calls for 2 cups half/half. I used 1 cup cream 1cup milk. http://www.emilybites.com/2013/12/creamy-chicken-wild-rice-soup.html
  • VictorWI
    VictorWI Posts: 1 Member
    I made a recipe not long ago that called for 1/4 cup and of course the store was out of half pints and I had to buy a pint. Since it was not cheap, I wanted to use it so decided to make whipped cream for some Jello and despite the warnings about over whipping I left the kitchen for bit and came back to find I was half way to butter.

    A quick Google on how to finish it and I've got about a 3/4 cup of fresh butter. :smiley:

    It will store in the freezer for several months or the fridge for several weeks.
  • Wiseandcurious
    Wiseandcurious Posts: 730 Member
    MD1978 wrote: »
    I made Creamy Chicken & Wild rice soup last night. Calls for 2 cups half/half. I used 1 cup cream 1cup milk. http://www.emilybites.com/2013/12/creamy-chicken-wild-rice-soup.html

    That looks delicious, will try! I now remember a cramy corn soup recipe I have somewhere around too.

    Whipping it - wow, do I feel stupid! Sometimes we really ignore the obvious and it takes some good soul to remind us :) thank you, I never thought of desert options, will try that too.

    I have never frozen anything dairy before but since ice-cream freezes well, it stands to reason cream would, too... Will try portioning off and freezing.

    Thank you everyone!
  • lishie_rebooted
    lishie_rebooted Posts: 2,973 Member
    If you whip it and freeze it, you can then add it to hot chocolate. Om nomnom
  • sistrsprkl
    sistrsprkl Posts: 1,010 Member
    I use leftover whipping cream to make chocolate mousse :)
    http://allrecipes.com/recipe/chef-johns-dark-chocolate-mousse/
  • mistikal13
    mistikal13 Posts: 1,457 Member
    Whip that cream and top berries with it!
This discussion has been closed.

Categories