Stuff to make with heavy whipping cream?

Olive Garden Alfredo Fettuccine

1 pint heavy cream

1 stick (1/2 cup) butter

2 tablespoons cream cheese

1/2 - 3/4 cup Parmesan cheese

1 teaspoon garlic powder, add in more to suit your taste if you prefer

Salt and pepper, to taste

8 ounces fettuccine, cooked and drained

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.

Toss pasta lightly with sauce, coating well. Leftovers freeze well.

WHIPPING CREAM POUND CAKE"

1 c. butter

3 c. sugar

6 eggs

3 c. cake flour (sifted twice)

1/2 pt. whipping cream (do not whip)

2 tsp. vanilla

Cream together butter and sugar

. Add eggs, one at a time and beat well

. Add alternately cake flour and whipping cream and mix well.

Add vanilla

. Bake in tube pan that has been greased and floured.

Put in cold oven, set temperature at 325 degrees, bake for 1 hour and 25 minutes.

Chocolate Mousse Torte

This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!

CAKE

3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar

1 1/4 cup water, divided

2 1/4 cup flour

1 tsp baking soda

1/4 tsp salt

1 1/2 cup sugar

1/4 cup butter, softened

1/4 tsp vanilla

2 eggs

MOUSSE FILLING

1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar

2 TBSP of sugar

r 1 1/2 cup heavy cream, divided

Melt 2oz bars and 1/2 cup whipping cream over water or in micowave.

Let cool to room temp.

Whip 1 cup whipping cream with 2 TBSP to stiff peaks

Gently fold in melted chocolate.

Use as directed below

VIENNESE GLAZE

4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar

2/3 cup heavy cream

3 TBSP powdered sugar

1/4 tsp vanilla

Cake

Preheat oven to 375

Combine over hot water ( not boiling) 3 baking bars and 1/4 cup water

Stir until bars are melted and mixture is smooth

Set aside Combine flour, salt and baking soda Set aside

Combine sugar, butter, and vanilla, beat well

Add eggs one at a time

Blend in chocolate mixture

Gradually add flour mixture with 1 cup of water

Spread into 4 greased 9 inch round pans

This will not take long to bake.

Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake.

Cool cakes and remove from pans

Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling

A good idea is to put this i the refrigerater a few min, to set the filling before putting on the glaze The glaze will set very fast and it will have a veery nice smooth look to it

. GLAZE

In med pan over low heat Combine chocolate bars, heavey cream, and powdered sugar

Stir untill mixture is smooth

Add vanilla

Transfer to small bowl Cool to room temp

Pour over cake

If I make this in the summer I like to get leaves like lilac ones, wash them and dry Brush the top of the leaves in melted chocolate and put in freezer on wax paper to harden Carefully peel off leave and place the 3 chocolate leaves in the center of the cake

I usually get whipping cream to make curry with, especially butter chicken. I also like just strawberries and cream. When I was in Denmark this is what was served for dessert, just take some ripe strawberries (especially if they're at room temperature), cut up or whole, put them in a bowl, pour the cream over and top with a sprinkle of sugar. It might sound strange, but it is so good, strawberries can be substitued for other berries or peaches, etc.

Use it to make whipping cream. Then bake a jelly roll cake. Spread the whipping cream on the jelly roll and add a layer of fresh berries (strawberries or raspberries or blackberries) and re-roll the cake. Top with the rest of the whipping cream and a few more berries to decorate.

Make this shortly before serving since the whipping cream will want to soak into the cake. Keep refrigerated. I normally use about a quart of fruit in and on the roll.

Of course you can always make whipped cream, but I love making Creme Brulee! It is not really that difficult, and it is delicious. Everyone will think you are a pro in the kitchen.

http://www.foodnetwork.com/recipes/paula-deen/crem...

http://www.foodnetwork.com/recipes/alton-brown/cre...

Alton Brown's recipe is good, and much quicker than Paula Deens. I have tried both, and both are good. Food Network has many others as well.

Also, I have recently started a blog. If you like simple yet delicious recipes, I intend to post all of my current and future favorites so you should check it out.

http://recipesiactuallylike.blogspot.com/ Please subscribe if you're interested, and good luck with the cream!

If you like horseradish (for like prime rib or a beef roast) you might like this:

I like to whip up the cream till it peaks and then put an amount of horseradish to personal taste. Serve as a condiment to spoon onto a plate to compliment the beef dish.

Melts over the meat....

Fear not--it freezes. I pour what I haven't used into paper cups holding either 4 or 8 ounces, set them level to freeze, then store them in a gallon ziplock bag once they're frozen. When it thaws, there's some separation, but the fat which rises stirs right back in.

i would make homemade butter, its awesome and easy. just pour it in a quart jar and put the lid on , then shake until it turns to a clump of butter. drain the buttermilk off and lightly salt. the best butter ever.

strawberry short cake!!

just eat it all