What to do with 4 pints of Double cream

julietiff

I make cheese sauce with it. Pour into a microwave bowl,
add salt and pepper and a good amount of grated cheese
microwave for about 3-4 mins stir and done, it does thicken up

custardy

chicken mousse or a terrine like thing

OrkneyStar

-beef or mushroom stroganoff ?
-quiche ?
-creamy chicken casserole ?
-mushroom soup ?

Angela

dadachu wrote: »

Spaghetti Carbonara - put pasta on to cook, fry up some bacon bits with a whole garlic clove, meanwhile mix an egg(s) some cream and cheese(parmesan? or mature cheddar?) salt and pepper.
When pasta cooked drain then put back in saucepan along with egg & cream mixture and bacon (discard garlic clove or if your really MSE save and use in something else lol) stir all together then serve with more grated cheese - bostin !

Or just do a search on google for Carbonara recipes loads about

Thanks for this I was looking for something quick and easy for dinner

Pink.

Hi ohara,

I use it to make beef or mushroom stroganoff, devilled kidneys, pepper sauce for steak, creamy mushroom sauce to go with chicken, in pasta bakes, quiche, or for any cream of ... soup.

There is an earlier thread with more ideas that may help so I've added your thread to it to keep the suggestions together.

If I have an excess I freeze it (whipping slightly before freezing) and use it from frozen in cooking. There is more advice on this thread:

Can I freeze cream?

Pink

Isklar

Can single cream be used in place of double cream in recipes and vice versa? I'm trying to lose a bit of weight and double cream has a lot more calories in it..I'm making a cream based sauce tonight for pasta (it's a Nigel Slater recipe,very easy) and it specifies double cream. I've only got single cream in the fridge..so can I use it instead.
I'm a bit embarassed to admit that I dont know the difference between them!

ivyleaf

Single cream is a lot runnier than double, so I expect your sauce would be runnier too, but I haven't done much cooking with cream tbh. Hopefully someone more knowledgeable will be along shortly

floyd

Single cream curdles when boiled so if your recipe involves boiling or simmering I would avoid using it.

Queen Delia has a good breakdown of what each can be used for and when they are interchangable

http://www.deliaonline.com/ingredients/ingredients-a-z/ingredients-a-c/Cream.html

greenbee

I usually use single cream for pasta sauces, as I find double cream makes it too rich. You shouldn't need to boil it, so it'll be fine.

foxgloves

I find you can interchange it, but the exception would be for a dessert or any recipe where you need double oe whipping because you've got to beat it until it's thick. I usually use single cream for pasta sauces/bakes etc. I also often use the half fat creme fraiche as well, from the Co-op, it is a fresher flavour...goes well on top of chilli, mushroom stroganoff, etc, obviously has half the fat, but it also seems more 'stable' as a cooking ingredient in that it doesn't seem to curdle as easily when you add it to something very hot or need to reheat it. Have tried yoghurt too but not usually as good results unless recipe actually states it.