What to do if you have too much heavy cream and you aren’t going to use it for anything? Whip it into whipped cream with a tiny bit of sugar or maple syrup to sweeten it, and a dash of vanilla if desired.
In this photo, we made the whipped cream right in the bottle and cut the top open to serve. Genius!
If you are in a rush, pour your ingredients of choice directly into the bottle and shake until it becomes whipped cream! Don’t shake too long or you’ll make butter (though there’s nothing wrong with that, either.
Fresh fiddleheads, asparagus, potatoes, garlic… what could be better? Using the asparagus stems to make the stock base for this soup adds a complexity of flavor that makes this one of my favorite recipes of the year. The addition of marscapone cheese, cream and butter helps too! Serve this with a crusty bread and you have a great main course.
If you wanted to make it a hearty to-go meal, you could add crumbled bacon or sausage! (Thanks to Fellow Springdellian Kathleen Spaeth for the suggestion!)
Fresh Ricotta cheese and cream put this rich and delicious sauce over the top!
