Best 6 Heavy Cream Recipes

HEAVY CREAM BISCUITS

Steps:

• Position oven rack in the upper-middle position; preheat to 450°; line a baking sheet with parchment paper.
• Whisk the flour, sugar, baking powder, and salt together in a big bowl.
• Stir in the cream with a wooden spoon until a dough forms, about 30 seconds.
• Turn the dough out onto a lightly floured surface and gather into a ball.
• Knead the dough briefly until smooth, about 30 seconds.
• Pat the dough into an 8-inch round, about 3/4-inch thick.
• Using a flour 2 1/2 inch biscuit cutter, stamp out (don't twist) 8 biscuits, gently patting the dough scraps back into a uniform 3/4-inch thick piece as needed.
• Arrange the biscuits, upside down, on the prepared baking sheet, spaced about 1 1/2 inches apart.
• Bake until lightly browned, about 15-17 minutes, rotating halfway through baking.
• Transfer to a wire rack; let cool for 5 minutes, then serve warm.
• Make ahead--the cut, unbaked biscuits can be covered and refrigerated for up to 2 hours; bake as directed.
• They can be frozen for up to 1 month; cover and freeze the biscuits until frozen solid, about 6 hours, then transfer to a large zip-lock bag.
• Bake the frozen biscuits (do not thaw) as directed, increasing the baking time to 20-25 minutes.

LOW-FAT HEAVY CREAM SUBSTITUTE

Steps:

• Combine and in a blender.
• puree for 5 minutes.

TOMATO SAUCE WITH HEAVY CREAM

Steps:

• Place tomatoes in the bowl of a food processor and pulse twice to break up tomatoes; set aside.
• Cook butter and onion in a medium skillet over medium heat until browned. Add carrot and celery; cook for 2 minutes. Add tomatoes, and reduce heat until mixture just barely simmers. Cook, stirring occasionally, for 30 minutes. Season with salt.
• Add heavy cream and return saucepan to medium-high heat. Cook, stirring, until sauce is heated through, about 1 minute. Use immediately.

VEGAN HEAVY CREAM (CREME FRAIS)

Steps:

• Using a Blender:.
• 3/4 cup soy milk.
• 1 tbsp lemon juice.
• blend for a minute and a half on high.
• While still blending, separately mix:.
• 1 cup of sunflower oil (other oils will work but the taste will vary).
• (personally, I use a mix of sesame seed oil and canola oil sometimes)
• with 1/2 teaspoon vanilla extract
• and a tablespoon maple syrup.
• Then:.
• add this second mixture very slowly to the blender mixture in one thin stream, while still blending on high, and keep blending until it gets really thick. (it should get thick as you get to the end of the oil).
• Voila! Heavy Cream!

"HEAVY CREAM" FILLING FOR ECLAIRS & CREAM PUFFS

Steps:

• 1. Add heavy cream to mixing bowl, and start whipping at medium speed until texture change (cream will began to thinken)
• 2. Add sugar slowly while still mixing, add vanilla I know you want to taste it " go on, taste it". Now make adjustment to the sugar if you want more. This is also the time to add any "special Libations" =rum, kahlua', coffee....
• 3. Mix on high speed until thick and creamy Cream is done! STOP EATING IT ! Leave some for the pastry.
• 4. Cut small whole in bag and insert piping tip. hang in drinking glass (tip down)
• 5. *Cut open pastries DON'T HAVE PASTRY ? SEE= ECLAIR & CREAM PUFF DOUGH 101
• 6. Began to fill piping bag with cream, (fill only half full) Shake bag to move cream to tip, and remove air pockets. twist top.
• 7. With firm pressure, squeezing from the top. Filling pastry with desired amount of cream. Put top back on pastry. Springle with powdered sugar (optional). ENJOY !

HEAVY CREAM SUBSTITUTE/LOW FAT SUBSTITUTE

Steps:

• 1. Mix well; I use a blender. Use in place of 1 cup of heavy cream.
• 2. For low fat heavy cream: 8 ounces low fat cottage cheese 3 tablespoons non-fat powdered milk Combine in a blender. Puree for 5 minutes.