5 Recipes to Use Up Your Leftover Heavy Cream

Got a half-used carton of heavy cream lingering in your fridge? Don’t let it go to waste! Whether you’ve got just a splash or a full cup, heavy cream can add richness and depth to both sweet and savoury dishes. Here are five easy and delicious recipes that make the most of your leftover heavy cream.

1. Creamy Garlic Mushroom Pasta
Rich, comforting and perfect for a weeknight dinner.

Ingredients:

• 250 g pasta (fettuccine or spaghetti)
• 2 tbsp olive oil
• 250 g mushrooms, sliced
• 3 garlic cloves, minced
• 150 ml heavy cream
• 30 g grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Cook the pasta in salted boiling water according to package instructions. Reserve 100 ml of pasta water and drain the rest.
2. Heat olive oil in a large pan over medium heat. Add mushrooms and sauté until browned (about 5–7 minutes).
3. Add garlic and cook for 1 minute until fragrant.
4. Pour in the heavy cream and let it simmer for 2–3 minutes.
5. Stir in Parmesan cheese, season with salt and pepper.
6. Toss the cooked pasta with the sauce, adding reserved pasta water a bit at a time to loosen it.
7. Garnish with parsley and serve hot.

2. Homemade Vanilla Ice Cream (No Churn)
A simple treat with just a few ingredients—no ice cream maker needed.

Ingredients:

• 400 ml heavy cream
• 1 can (397 g) sweetened condensed milk
• 2 tsp vanilla extract

Instructions:

1. In a mixing bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, combine condensed milk and vanilla extract.
3. Fold the whipped cream into the condensed milk mixture gently.
4. Pour into a container and cover tightly.
5. Freeze for at least 6 hours or overnight.
6. Scoop and enjoy!

3. Creamy Tomato Basil Soup
Comfort food made with pantry staples and a touch of cream.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 800 g canned chopped tomatoes
• 500 ml vegetable broth
• 1 tsp sugar
• Salt and pepper to taste
• 100 ml heavy cream
• A handful of fresh basil leaves

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion until translucent.
2. Add garlic and cook for 1 minute.
3. Pour in the tomatoes, vegetable broth, and sugar. Simmer for 15 minutes.
4. Add basil and use an immersion blender to purée the soup until smooth.
5. Stir in heavy cream and season with salt and pepper.
6. Simmer for 5 more minutes before serving.

4. Scrambled Eggs with Cream and Herbs
Extra creamy scrambled eggs that feel gourmet with minimal effort.

Ingredients:

• 4 eggs
• 50 ml heavy cream
• 1 tbsp butter
• Salt and pepper to taste
• Fresh chives or parsley, chopped

Instructions:

1. In a bowl, whisk together eggs, heavy cream, salt, and pepper.
2. Heat butter in a non-stick pan over low heat.
3. Pour in the egg mixture and stir continuously with a spatula.
4. Cook slowly until softly scrambled, about 5–7 minutes.
5. Sprinkle with herbs and serve on toast or with roasted vegetables.

5. Classic Cream Scones
Fluffy and buttery scones that pair perfectly with jam or clotted cream.

Ingredients:

• 250 g all-purpose flour
• 1 tbsp baking powder
• 2 tbsp sugar
• ½ tsp salt
• 60 g cold unsalted butter, cubed
• 150 ml heavy cream
• 1 egg, beaten (for brushing)

Instructions:

1. Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment paper.
2. In a large bowl, mix flour, baking powder, sugar, and salt.
3. Add butter and rub in with fingertips until the mixture resembles breadcrumbs.
4. Pour in heavy cream and mix gently until a dough forms.
5. Turn onto a floured surface, pat into a 2 cm thick round, and cut out scones with a 5 cm cutter.
6. Place on the tray, brush with beaten egg, and bake for 12–15 minutes until golden.
7. Serve warm with your favourite spread.

These recipes are easy to adapt based on how much cream you have left. Whether you’re whipping up dinner or dessert, a little cream can go a long way.