Cream

• Use heavy cream to make homemade whipped cream; whip cold heavy cream with sugar and vanilla extract until stiff peaks form for a perfect topping for desserts and beverages.
• Incorporate cream into savory sauces like Alfredo, mushroom, or tomato cream sauce to add richness, body, and a luxurious mouthfeel; simmer gently to avoid curdling.
• Add cream to soups and stews, such as tomato soup, potato soup, or clam chowder, for a smoother texture and enhanced flavor; stir in at the end of cooking to prevent separation.
• Use cream in baking recipes such as cakes, custards, and ice cream to provide moisture, tenderness, and a richer flavor; substitute milk with cream for an extra decadent treat.
• Create creamy dips and dressings, such as ranch dressing, spinach artichoke dip, or fruit dips, by blending cream with herbs, spices, and other ingredients; ensure ingredients are well combined for a smooth consistency.
• Infuse cream with flavors like vanilla bean, citrus zest, or spices to create customized cream bases for desserts, drinks, and sauces; gently heat the cream with the flavoring agents, then strain before using.

• Rich in calcium, promoting strong bones and teeth.
• Contains vitamins A and D, essential for immune function and vision.
• Source of healthy fats, providing energy and supporting hormone production.
• May contribute to satiety, helping manage appetite and weight.
• Can enhance the absorption of fat-soluble vitamins from other foods.

Cream should always be refrigerated promptly after purchase and use. Store in its original container, tightly sealed, in the coldest part of your refrigerator (usually the back). Avoid storing it in the refrigerator door, as the temperature fluctuates more there. Properly stored cream can last for up to a week past the sell-by date. Freezing cream is not recommended as it can alter the texture and make it grainy upon thawing, although it may still be suitable for cooking purposes.