10 Ideas: Heavy Cream
Put it to the test and see what you can come up with!By: Cheers Vazquez
With a butterfat content of 36 to 40 percent, it is the ideal cream to work with since it is less prone to curdling when used over high heat or with acidic components like calamansi or alcohol. Put it to the test and see what you can come up with!
Make a quick Alfredo, go to #2! For more heavy cream recipes, click here.
1 Chocolate mousse
In a double boiler, melt 1 ounce semisweet chocolate, 1/4 cup milk, and 1 tablespoon unsalted butter. Cool for 10 minutes. In a separate saucepan, combine 3 egg yolks, 2 tablespoons sugar, and 1/4 cup water. Cook for 1 minute, remove from heat. Cool egg mixture over an ice bowl then add cooled chocolate. Fold in 1 1/2 cups whipped heavy cream. Chill at least 5 hours.
2 Whip up a quick Alfredo
Prepare a bowl with 1 1/2 cups freshly grated Parmesan cheese and 1/2 cup Romano cheese; sift in 1/2 tablespoon cornstarch. In a large saucepan, melt 1/3 cup butter on low heat; add 5 cloves minced garlic and 1/2 cup heavy cream. Stir in the cheese. Beat an egg yolk into another 1/2 cup heavy cream and stir into saucepan slowly. Serve with cooked fettuccine good for four. Garnish with parsley.
3 Make a creamy dressing
Whip a cup of heavy cream until soft peaks form, add 2 1/2 tablespoons red wine vinegar and salt and pepper to taste. Toss with leafy greens, cherry tomatoes, and top with some fresh chives and a crack of pepper.
4 Do as the Irish do
In a clear mug, combine 2 teaspoons sugar with a full jigger of Irish whiskey and pop in the microwave for about 30 seconds. Add 1/3 cup hot, brewed, strong coffee and mix. Gently pour the heavy cream over the back of a warm spoon to help the cream float on the surface of the coffee.
5 Bake some buttery breakfast biscuits
In a large mixing bowl, whisk 4 cups allpurpose flour, 2 tablespoons baking powder, 2 teaspoons sugar, and 1 teaspoon salt until combined. Using a chilled pastry blender, cut in 1 cup of cubed, cold unsalted butter into the flour mixture. Add 2 cups heavy cream and mix. Flour a flat surface and roll out dough to 1 1/2-inch thick and cut rounds with a round pastry cutter or glass. Bake on a cookie sheet at 400ºF for 20 to 25 minutes.
(Looking for biscuit recipes? Go here)
6 Good ol’ fruit salad
In a large bowl, combine 1 large can drained fruit cocktail, (orange segments, apple bits, and cheese cubes if you like), 1 1/2 cups heavy cream, and 1/4 cup sugar. Mix and chill. Heavy cream gives your salad a more luxurious creaminess and a longer life span.
7 Dip it
Sauté 1/2 onion (chopped) in 2 tablespoons butter until translucent; throw in 1 or 2 anchovy fillets to give it a kick. Add a large can of minced mushrooms, 1/3 cup heavy cream, and 1 tablespoon lemon juice. Lower the heat and let it reduce to half. Serve with chips.
8 Try it: Fresh butter!
Blend 1 cup heavy cream in a food processor until you achieve a coarse whipped cream. You’re almost done when the cream is nearly solid and moves in the blender in one mass. Drain the buttermilk remains and store in the fridge. Just add salt for salted butter!
9 Creamy quiche
Lightly grease a deep 9-inch pie pan and line it with Swiss cheese and about 9 slices cooked bacon. In a separate bowl, combine 4 eggs, 3 tablespoons melted butter, 1/2 onion (chopped), 1/2 cup chopped spinach, 1 teaspoon salt, 1/2 cup flour, and 1 1/2 cups milk. Pour mixture into pie pan and bake at 350˚F for 30 to 35 minutes.
(For more quiche recipes, click here.)
10 Substitute, easy!
Make a sour cream stand-in: Combine 2 tablespoons lemon juice or juice of 1 to 2 calamansi for every cup of heavy cream. Stir sparingly to distribute juice and let sit for a couple of minutes. Voilà!
Shopping tip Heavy cream is stored in the cold dairy section of leading supermarkets and delis, along with cheeses, and is commonly labeled as heavy whipping cream, heavy cream, or double cream.
Brands we’ve spotted: Anchor UHT Whipping Cream, President UHT Whipping Cream, Elle & Vire Crème Excellence and Crème Cuisson, and Arla Whipping Cream.
Photography by Miguel Nacianceno | Text & Styling by Cheers Vazquez