24 Genius Ways to Use Leftover Cream (That Aren’t Just Whipped Cream)

Look on top any delectable dessert, and you’ll see a dollop of whipped cream ― sometimes store-bought, other times made from scratch. And, while it’s a total showstopper with its gorgeous, soft peaks, whipped cream is only one of the many ways to use heavy cream. (Fun fact: heavy cream and heavy whipping cream are the exact same product!). So, whichever carton you’ve got in your refrigerator, you’ll find that it comes in handy for classic recipes such as ice cream, pie filling and chocolate mousse ― as well as savory dishes like crêpes, frittatas and more. Best of all, with these recipes none of your cream will go to waste, making your kitchen just a little bit more sustainable. Bought a quart of whipping cream and need a way to use it up? Look no further; these ideas are the very tasty solution to your problem ― starting with Giada’s Florentine-style chicken. Please excuse the pun but it’s a dish that truly kills two birds with one stone: you get a hearty meal and use up a full cup of whipping cream.

The addition of whipping cream in this banana cream pie is through a dainty, decorative topping. This is the ideal recipe for those of us in search of a lighter dessert, or who have dregs in a whipping cream carton ― or maybe a mix of both!

Need a way to finish that carton of leftover whipping cream? This gnocchi with pesto cream sauce will put 1 cup to very good use.

These tender cupcakes with a luscious pink raspberries-and-cream-filled center will bring immediate joy to people you share them with.

Don’t be scared by the fancy-schmancy name tied to this dish. It’s a simple treat to assemble and you can use another type of thick, pillowy, open-crumb bread like brioche or Japanese milk bread if you don’t have Panettone to cube up. Once the bread of choice is doused in whipping cream (in the egg soak, then the custard sauce) and baked, you’ll have mastered bread pudding.

Marcela’s smoky, sweet vegetable lasagna is one you’ll want in your dinner rotation this summer. Take advantage and use your favorite ravioli from the grocery store ― with the sweet corn and chipotle, we think lobster-filled ravioli would fit right in!

Molly’s recipe is unbelievably joyful in spirit, not to mention an economical use of heavy whipping cream; it uses so much that you’ll have practically no waste.

Says one reviewer of this recipe, “I took this to the office for a co-worker's birthday and had several people ask for the recipe. It was a huge hit!” We’ll cut right to the chase and give you the recipe for a brownie sundae bars that are crowd-pleasing, built on items likely in your baking pantry and easy enough to assemble the night before an office party.

Breakfast doesn’t get much easier than this clean-out-the-fridge frittata which strikes the right balance of richness, thanks to a splash of whipping cream. Added bonus: to make it, you will only have to dirty up one pan.

What happens when you make frosting from whipped cream? A velvety glaze that beckons to be spread atop cinnamons rolls and simple vanilla pound cakes dotted with fresh fruit. We found that a little powdered milk makes this frosting stabilized ― or in other words, creamy and light in both flavor and texture with zero potential to break or curdle. A baker’s dream!

And for a year-round solution to easy dinners and whipping cream consumption alike, consider the root vegetable gratin. Zucchini and turnips are a summertime dream, while parsnips and Yukon golds will never fail to relax you on a cold, snowy day.

If you ask us, three types of dairy ― whipped cream, ricotta cheese and sweetened condensed milk ― make for one epic, blissful dessert here in Ree’s no-churn, food-processor-friendly recipe.

What differentiates this mud pie from traditional styles is the super light chocolate mousse layer ― which employs a lot of heavy whipping plus a confident amount of chocolate. Take it from the name: sometimes classics are meant to be riffed on for added amounts of Mmmmm!

With whipping cream, pantry staples join forces to concoct an exciting casserole in less than an hour ― that tastes stellar as is but has a cream-based sauce component deemed worthy of pouring on eggs, bread, tofu scrambles or chips for nachos.

When grasshopper pie met ice cream cake, it was love at first sight. You’ll see what we mean when you take one bite of this multi-layered stunner of a dessert. Whipping cream is used in two ways: first, as the ice cream base, and second, blitzed into whipped cream ― obviously!

Nana’s Poblano Chilaquiles is a comforting main that hits a ton of punches any fanatic eater will appreciate: a slew of smoky-tangy-vegetal-fresh flavor, textural contrast and wiggle room to make things entirely vegetarian. Either vegetable or chicken stock can act as the poblano cream’s flavor base. While the chef’s note recommends topping each bowl with an animal protein, crumbled tempeh, firm tofu or a crispy fried egg all pull their weight as substantial vegetarian swaps.

When in doubt, take it from Giada: add leftover whipping cream into chocolate hazelnut spread...

Meringue cookies and fluffy whipped cream with a hint of tang swimming in mashed berries: the beautiful trifecta which defines this effortless parfait.

The easiest and most-foolproof way to use whipping cream beyond desserts could just be pouring it into a pasta sauce. The silky dairy plus parmesan cheese will balance out the bright wine and briny clam juice.

At first glance, this recipe will look like a bowl of trail mix and in theory, it is!! But spoon it up, it’s a whipped, marshmallow-y, chocolate pudding. Go ahead, dig in!

Speaking of easy whipping cream ice creams, get this: one-bowl strawberry soda ice cream.

You’ve got to love a one-pan wonder and we’ve got one in the form of this cast-iron roast beef with a super luscious wine-reduced cream sauce you can (and should) eat by the spoonful. Hey, tasting as you go is essential to good cooking!

You’re now on the last leg of that carton of cream but know you’d be remiss if you tossed it ― and that’s precisely why you need to whip up these salted caramel pecan bites. Two tablespoons helps provide the richness and creaminess that’s needed for the treat’s silky caramel glue.