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  • FIRST POST
    • alictait
    • By alictait 24th Aug 06, 3:06 PM
    • 510Posts
    • 168Thanks
    alictait
    What to do with 4 pints of Double cream
    • #1
    • 24th Aug 06, 3:06 PM
    What to do with 4 pints of Double cream 24th Aug 06 at 3:06 PM
    As the title says I have 4 pints of the stuff that goes out of date today - got it for 10p at my local makro - couldnt resist !!!! Dont have time to really make ice cream so any other suggestions would be great.

    Hmmm, I also have four bags of frozen rhubarb ??? I wonder ???
    If at first you don't succeed - destroy all evidence that you tried.
Page 1
    • Pink.
    • By Pink. 24th Aug 06, 3:13 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    • #2
    • 24th Aug 06, 3:13 PM
    • #2
    • 24th Aug 06, 3:13 PM
    Hi alictait,

    If you whip the cream you can freeze it to use another time, or you could make your own butter....if you have a food processor it only takes minutes.

    Pink
  • Kazonline
    • #3
    • 24th Aug 06, 3:16 PM
    • #3
    • 24th Aug 06, 3:16 PM
    Ah - beat me to it PW, I was going to suggest butter too as I've been scanning the reduced shelves for weeks hoping to find some double cream for just that!
    January '06 Grocery Challenge (4th - 31st) 320.
    Week 1 - 73.99 Week 2 5.10 (so far )
    Someone burst my bubble and I lost the plot so no idea what I spent now... I will try to work it out.
    Other Jan :- Petrol 20.41, Clothes 8.50, House 3.
    • alictait
    • By alictait 24th Aug 06, 3:18 PM
    • 510 Posts
    • 168 Thanks
    alictait
    • #4
    • 24th Aug 06, 3:18 PM
    • #4
    • 24th Aug 06, 3:18 PM
    Hi alictait,

    If you whip the cream you can freeze it to use another time, or you could make your own butter....if you have a food processor it only takes minutes.

    Pink
    by Pink-winged
    thanks there - interested in both of these - only thing is do I have enough space in my freezer for all that whipped cream - would it keep like it is ?
    If at first you don't succeed - destroy all evidence that you tried.
    • Pink.
    • By Pink. 24th Aug 06, 3:23 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    • #5
    • 24th Aug 06, 3:23 PM
    • #5
    • 24th Aug 06, 3:23 PM
    No it needs to be whipped, but when it's whipped it should fit back into it's carton.

    Pink
    • alictait
    • By alictait 24th Aug 06, 3:26 PM
    • 510 Posts
    • 168 Thanks
    alictait
    • #6
    • 24th Aug 06, 3:26 PM
    • #6
    • 24th Aug 06, 3:26 PM
    No it needs to be whipped, but when it's whipped it should fit back into it's carton.

    Pink
    by Pink-winged
    I didnt know that - I thought when it was whipped it would have all the air in it aswell - hence taking up more mass !!!

    Anyway - looking into this butter thing, Do you think id be better with a food processor with a blade - or my kenwood chef ?
    If at first you don't succeed - destroy all evidence that you tried.
    • Pink.
    • By Pink. 24th Aug 06, 3:29 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    • #7
    • 24th Aug 06, 3:29 PM
    • #7
    • 24th Aug 06, 3:29 PM
    I didnt know that - I thought when it was whipped it would have all the air in it aswell - hence taking up more mass !!!

    Anyway - looking into this butter thing, Do you think id be better with a food processor with a blade - or my kenwood chef ?
    by alictait
    I used to think the same about the air in the cream until I tried it. I made butter in the food processor using a plastic blade, but I'm sure it would work equally well in the kenwood chef.

    Pink
    • alictait
    • By alictait 24th Aug 06, 3:32 PM
    • 510 Posts
    • 168 Thanks
    alictait
    • #8
    • 24th Aug 06, 3:32 PM
    • #8
    • 24th Aug 06, 3:32 PM
    Think illl give it a bash - did you let the cream get to room temperature first or do it whilst it was cold ? Im just worried that the cream turns before I use it, however I dont think that it will really matter anyway will it ?
    If at first you don't succeed - destroy all evidence that you tried.
    • Pink.
    • By Pink. 24th Aug 06, 3:37 PM
    • 17,431 Posts
    • 40,365 Thanks
    Pink.
    • #9
    • 24th Aug 06, 3:37 PM
    • #9
    • 24th Aug 06, 3:37 PM
    It won't turn....It was reduced double cream that I used and it was fine. I think it's important to let it get to room temperature.
    • alictait
    • By alictait 24th Aug 06, 3:39 PM
    • 510 Posts
    • 168 Thanks
    alictait
    Thanks for your help - ill take it out last thing tonight then and use it when I get home from work tomorrow (about 1)

    Cheers

    Alictait
    If at first you don't succeed - destroy all evidence that you tried.
  • Lucie
    Rhubarb + cream = Rhubarb fool. Yum!

    I just googled rhubarb fool & it came up with loads of recipes
    • alictait
    • By alictait 24th Aug 06, 4:36 PM
    • 510 Posts
    • 168 Thanks
    alictait
    Rhubarb + cream = Rhubarb fool. Yum!

    I just googled rhubarb fool & it came up with loads of recipes
    by Lucie
    You calling me a fool - lol, might use some of it for that , yummy
    If at first you don't succeed - destroy all evidence that you tried.
    • Macnab
    • By Macnab 24th Aug 06, 6:52 PM
    • 319 Posts
    • 59 Thanks
    Macnab
    never even thought of making my own butter - brilliant will be on the search for reduced price cream now - thanks! I love this site!
  • apple_mint
    I never buy butter now. I just make butter using double cream in my kenwood chef - and use the butter to make scones and american buttermilk pancakes ... delish ...

    The butter freezes well too.
    Enjoying an MSE OS life
  • Gingham Ribbon
    This is utterly scrummy. Delia's custard.
    May all your dots fall silently to the ground.
  • stuart264
    One of my fav's.....Creme Brulee
    • alictait
    • By alictait 25th Aug 06, 1:52 PM
    • 510 Posts
    • 168 Thanks
    alictait
    Just finished making lots of butter - not tried it yet going to refrigerate for a while first. Very Very easy to make with a kenwood chef, not that messy either - considering the mess I always make anyhow.

    Thanks for all your replies

    Alictait
    If at first you don't succeed - destroy all evidence that you tried.
    • recovering spendaholic
    • By recovering spendaholic 25th Aug 06, 2:10 PM
    • 3,049 Posts
    • 15,426 Thanks
    recovering spendaholic
    What do you do to turn it into butter? do you need to add salt?
    Jane

    ENDIS. Employed, no disposable income or savings!
    • alictait
    • By alictait 25th Aug 06, 2:18 PM
    • 510 Posts
    • 168 Thanks
    alictait
    What do you do to turn it into butter? do you need to add salt?
    by recovering spendaholic
    Just follow the link in the first reply - explains everything on how to do it. All you are doing is whipping the cream, but going past the whipped cream stage - I added salt at the very end at the rate of 1/4 teaspoon to 115g butter - I made about 1.5 kilo from 4 pints double cream
    If at first you don't succeed - destroy all evidence that you tried.
    • suzy g
    • By suzy g 30th Dec 06, 12:52 PM
    • 723 Posts
    • 526 Thanks
    suzy g
    Leftover double cream
    Hi I have three tubs of double cream that need to be used up.I have just got into freezing meals for the freezer, so im looking for a dish or two(savory) I could make for the freezer. I did remember seeing one that was sliced potatoes and cheese (which I also have a lot of) but I cant find the recipe?
    thanks. suzy
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