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Old 12-18-2006, 05:24 PM   #1
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Uses for heavy cream?

I bought too much heavy cream a couple of weeks ago. It hasn't turned yet but it has reached the end of its shelf life. Any ideas on how I could use up a pint or so of this quick?
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Old 12-18-2006, 05:27 PM   #2
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Linda Sue has a Swiss Miss Mousse recipe that calls for 1 cup heavy cream and 2 packets of Diet Swiss Miss....

IT IS DELICIOUS!!!!!!!!!
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Old 12-18-2006, 05:32 PM   #3
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I vote for Linda Sue's cauliflour soup. It calls for a half cup and is delicious. Or if you eat low carb deserts how about the blender SF coconut cream pie. Delicious, but high calorie.
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Old 12-18-2006, 05:33 PM   #4
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Whip it up for whipped cream, put a little sugar-free vanilla or white chocolate pudding mix in to stabilize. I do this and it keeps in the fridge whipped for up to 2 weeks. You just need to keep making things that need a dollop of whipped cream on them!!

I think you could probably whip it up and freeze it also, like cool whip.
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Old 12-18-2006, 06:40 PM   #5
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I would do a custard or flan. Coconut is my favorite.
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Old 12-18-2006, 06:49 PM   #6
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No Swiss Miss, cauliflower or coconut on hand. Just basic staples. Don't want to drive to the store and too lazy to whip the cream. (Plus I have a HUGE container of cool whip I just opened) LOL.

I don't have a flan pan....can I make it in something else? And I just have plain old vanilla...didn't know there was a need for a sugar-free one!

Anyway.....any other suggestions? Could I make jello sugar-free pudding with it by diluting it with water and subbing for milk? I have a bunch of that around.
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Last edited by TexasKitKat; 12-18-2006 at 06:50 PM..
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Old 12-18-2006, 07:58 PM   #7
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OK, I just answered my own question. I put it in the blender with chocolate SF pudding....turned out delicious!
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Old 12-18-2006, 07:59 PM   #8
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According to the Betty Crocker cook book that I have, it can be frozen for 2-3 months. It says that the texture will be slightly different when thawed but that it can still be whipped. I'm not sure about whipping it when thawed, but I'm sure it would be fine thawed in soups and other non-whipped recipes.
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Old 12-18-2006, 08:25 PM   #9
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Heavy cream + Davinci's sf egg nog syrup = sugar free egg nog
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Old 12-18-2006, 09:09 PM   #10
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I whip it with sweetener and vanilla to taste, line a pan with waxed paper, dollop out the whipped cream into "blops" and freeze til solid, then put them into a ziploc - TA DA instant whipped cream whenever you want it! It's so much better than CoolWhip, and not full of crap either.
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Old 12-18-2006, 11:21 PM   #11
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Quote:
Originally Posted by Charski View Post
I whip it with sweetener and vanilla to taste, line a pan with waxed paper, dollop out the whipped cream into "blops" and freeze til solid, then put them into a ziploc - TA DA instant whipped cream whenever you want it! It's so much better than CoolWhip, and not full of crap either.

Great suggestion!
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Old 12-19-2006, 05:53 AM   #12
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If you've got unflavored gelatin, you can make Panna Cotta. The recipe on my site uses 2 cups of heavy cream. It's one of my favorite desserts and very easy to make.
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