Whipping Cream ideas

...and video too.  Looks like you've got some potential superstars there. 
I was just doing some experimenting with tiramisu and made up mascarpone cheese with heavy whipping cream along with the filling that goes between the ladyfingers.  MMmmmmm!
-Mark

If I can get the good stuff (that is not ultra-paturised) I culture it with a mesophilic culture and then churn it into butter.  The butter is yummy and I get a by product of "real" buttermilk which is perfect for waffles (made with bacon fat), pancakes, or muffins.

If I fabricate ricotta cheese as a by-product of 30 min. mozzarella, I like to use a portion of whipping cream as the second addition of dairy to the whey.  It makes very nice ricotta which can then be blended with flavoring and a simple syrup to make ice cream.

Of course, you can also culture creme fraiche by warming it to about 88F and adding some commercial buttermilk to the whipping cream and allowing it to sit in a warm place overnight.  This is much more versatile than whipping cream to be used in soups and sauces.

Hope this helps.

Funny video - there's something universal about the "stick-turned-electric-guitar" thing, our boy does that all the time :)

You mean whipping cream in general? We barely ever use it other than as, well, for making whipped cream topping for pumpkin pie. I have actually had to think quite a long time to remember what we use it for at all!

I think I use it for certain pasta sauces when I have it on-hand (which is hardly ever) - things like spaghetti carbonara for example...

Other than that, I think we tend to buy such small quantities that at best it serves as an extra rich treat in my coffee when I'm working on clearing it out of the fridge. But then I have to go strictly non-fat creamers for a month to make up for the holiday pounds I put on. ;)

Cream..... bread..... Hmm..... How about bread pudding? It can go sweet or savory.
Quiche.
And don't forget ice cream.

When I have leftover cream, I like to make this:   Martha Stewart: Spinach-and-Cheese Puff
You can dilute whipping cream with milk to approximate half-and-half, or use as is. I like parmesan a little better than Gruyere in this (and I leave out the nutmeg).

Over the holidays I made Gratin Dauphinois (Potato Gratin) which uses either heavy cream, half&half, or milk depending on your preference. Madeleine Kamman is a great French cookbook author I like whose family has roots in Savoie (French Alps) where my husband is from, and she has an entire chapter on gratins in her book on the Savoie. She advocates a very long slow cooking at no higher than 300F for approx. 3 hours (prevents separation of cream), but it's otherwise very simple: Rub a gratin dish with garlic and butter it well. Slice 1 1/2 pounds of potatoes very thin. Toss them with salt, pepper and a little nutmeg and arrange them in the pan with layers of grated Gruyere cheese in between and on top. Pour in enough cream to just cover potatoes and bake at 300 F until tender and cheese is browned on top, about 2-3 hours. Heavenly. Americans often make a version of this with just cheddar cheese or domestic Swiss cheese, but the Gruyere (or even better yet, Beaufort) makes the best gratin IMHO. Goes great with ham or lamb.

You can also use the heavy or whipping cream in a classic and simple Quiche Lorraine found in Julia Child's original Mastering the Art of French Cooking book.

But I do use it for making whipped cream. I've been thinking about making my own butter out of it as well. We have a killer local dairy that has cream dirt cheap.

If I get any spare cream I bake with it! I made up an enriched sourdough sweet bread that I use as a base for cinnamon swirl or anything else rolled up in the dough. It sells really well on my market stall.

recipe: 3 loaves

400g white starter (100% hydration)

800 g white flour (1/2 bread flour 1/2 AP addind 10 % wholewheat flour is good)

300 mL cream

150 mL water

3 eggs

125 g sugar

22 g salt

Mix it all up by your favourite method.  I usually mix, rest dough 15 minutes then give it a couple of short kneads at 15 minute intervals. Proof for a couple of hours with some stretch and folds.  Shape/fill and bake at about 210 C until it feels done.

This is a pretty soft dough so it might be an idea to hold back a little water as you mix. Australian flours may behave differently.

Mostly for pie and home made ice cream!

Sylvia