Excessive amount of double cream: what to do with it?

[mindutopia]

I bought a lot of double cream for Christmas, some of it for Christmas pudding, some for other things. We ended up not eating the Christmas pudding (no one had room, I tried for 3 days! 😂). What could I do with 600ml of double cream? Goes out of date on Sunday. I think I could freeze it (?) but we’re moving house in February, so will need to defrost freezer by then. Oh and we’re doing vegetarian meals for January. Some sort of pudding? I’m not sure anyone can stomach the Christmas pudding at this point!

This recipe is excellent. You can adapt it by stirring in chocolate, bashed up werthers etc.

www.google.com/amp/s/www.bbcgoodfood.com/recipes/no-churn-ice-cream/amp

@Janek

Double cream keeps a LOT longer than its sell by date. Like weeks longer. In the fridge obvs.

This. Absolutely no need to churn into butter, freeze in cubes or whatever. Just keep it in the fridge and use overtime. Potato gratin, gorgonzola cream sauce, add small quantities to soups or veggies dishes. I've often used cream one or two months past its sell-by date, just make sure to use fairly quickly once opened.

Brandy coffees

Make up a quick cheese sauce for pasta/cauliflower cheese with the cream, grated cheese melted in , teaspoon Dijon mustard, sprinkle of garlic powder ( & onion powder if you have it). The cream will keep a good 2 weeks after its use by date. Just sniff it to see if it's still fine to eat. A quick quiche with ready rolled pastry is also very good made with cream & cheese. You can add salmon/ broccoli or bacon/ tomato.

Quiche.

Buy the Edlers savoury pastry bases from Tesco/Sainsburys. Grate parmesan (or veggie alternative) onto the base. Add fillings (e.g. leftover stilton and chutney). Mix 2 eggs together with enough cream to make 300ml. Pour on top of fillings. Top with grated cheddar. Bake in a medium oven for approx 25 minutes until golden brown on top.

Can be frozen.

Freeze it

Eton Mess!

I'd make a rice pudding.

Just keep dipping your finger in it a few times every day, it soon goes 😆

@elvislives2012

Freeze it! I freeze it in ice cube trays then decant into a plastic tub. Handy to add to soup etc

Oh I love this little tip

Those saying it keeps, how long after opening? I've got a tub that's been open for about 4 days, planned to bin tomorrow - can I still use it?

Cheese sauce - grate a large block of mature cheddar. Heat the cream in a small pan and when it's coming up to the boil add the cheese. Stir till it melts, then season with black pepper and add the juice of half a lemon.

Pasta alla vodka!

Cheesecake

I had exactly the same problem and froze it in ice cube trays. I have Baileys cream and brandy cream left dated early Jan. I wonder if this will last longer than dated.

I'm using it up in carbonara, add a cube to curries, or stews or anything that you need a dash of cream. I should be sorted til June!

Come to my house! I have a full left over panettone. We could make bread and butter pudding

Condensed milk ice cream. Whip 700ml of double cream until it’s thickened doesn’t hold it’s shape. Add a large tin of condensed milk (and 1tsp vanilla if you want) and whip til soft peaks. Freeze for approx six hours. No need to churn.

YY to chocolate truffles

When I tried to freeze double cream into cubes it curdled horribly when I defrosted it. What did I do wrong?

@elvislives2012

Freeze it! I freeze it in ice cube trays then decant into a plastic tub. Handy to add to soup etc

This! It freezes very well.

Whip 2/3 of it till you get soft peaks and add either melted dark choc or melted Nutella.
Stick it in the fridge overnight.
Cheat mousse!

Whip the rest until you get stiff peaks and top the mousse.

Add any toppings you like.

Mmmm... Quiche, Rice pudding or dauphinois potatoes as suggested above.
All delicious!

www.bestrecipes.com.au/budget/galleries/use-up-leftover-cream/lgxnxr2z

Carbonara pasta 😋

You can keep using it beyond its date. Usually by nearly a week more. When it starts to be slightly on the turn (beginning to be a little yoghurty) if you still have some left then stir whatever is left into a pint of milk in a small saucepan, bring to the boil then remove from the heat and stir in a tbsp lemon juice and a tsp of salt. It will separate into curds and whey. Strain it through a sieve - the liquidy whey can be used with stock in soups. The solid curds are a basic cottage cheese - mix in some fresh herbs and enjoy it on toast.

Make White Russians...