return it

Alfredo sauce

Anonymous wrote:Sorry, dumb question- but how long do I need to whip to make whipped cream? I did it yesterday for 3-4 minute sand it didn't work...

And anyone have a good bechamel sauce recipe?

Clearly, I am not a cook

Is it heavy cream? http://www.thekitchn.com/basic-technique-how-to-make-wh-102056

Anonymous wrote:Sorry, dumb question- but how long do I need to whip to make whipped cream? I did it yesterday for 3-4 minute sand it didn't work...



Clearly, I am not a cook

What were you using? Hand mixer, stand mixer, whisk, etc?

Chill the bowl you're going to use, chill the beaters, make it right after taking the cream out of the fridge. Use confectioner's sugar to sweeten.(it has cornstarch added which serves to stabilize the cream after whipping)

The length of time it takes will depend on how much you are making at once and how fast the beaters are. With a whisk--takes forever in my opinion. In my stand mixer--a few minutes but I'm usually only making 1/2 cup at a time.

Cream scones freeze well and make good gifts if you're a tolerable baker:

http://smittenkitchen.com/blog/2006/11/dream-a-little-dream-of-scone/

You can use it like half-and-half, milk, etc. in coffee.

You can freeze it so that you don't have to use all of it at once. May need to shake it well after defrosting, but you can use it any application you'd normally use it for. I'd just freeze in small portions for whipping later.

Quiche.

Cream based soups

Cream sauces (alfredo, vodka sauce, etc)

Do they sell cream in gallon containers? I've never seen it before!

Sorry, dumb question- but how long do I need to whip to make whipped cream? I did it yesterday for 3-4 minute sand it didn't work...

And anyone have a good bechamel sauce recipe?

Clearly, I am not a cook

Make rich bechamel sauce and freeze to use in small quantities later. You can still make whipped cream. Add a little to creamed soups (broccoli, potato leek etc). There's no super healthy way to use it since its cream!!
Oh I know, you can make ricotta with it. It'll be super rich but you'll get only about 2 cups from the whole gallon and you can spread it on toast, or just eat with fruits or veggies like cottage cheese. I use a recipe that only uses lemon juice as the acid not vinegar.

Make ice cream. Super easy with those $30 electric makers.

Immediate PP here. You can still whip cream. Just takes longer.

Ask your neighbors or friends if they will need any cream for homemade whipped cream for the holidays. I always do. If so, let them come over and pou a quart or two into their own containers to take home. I'm guessing it expires relatively soon, but it'll freeze well and they can thaw it in the fridge a day or so before use. Would be a nice gesture.

Freeze in small containers and use for your holiday desserts.

Make soup - not diet, but it's cream, so that's obvious.

Add it to coffee - delicious and rich!

It's not ice cream. It's cream.

Just eat it as it. You can't take calories out of ice cream, so anything you make will just add calories to it. It will last awhile.

Bought by mistake (asked my husband to buy whipping cream). What can I do with it? Relatively healthy receipes welcomed, altough who knows if they exist!