What’s the secret to keeping heavy whipping cream on stock? A lot of recipes call for it as if you’re just going to have some on hand. I use it maybe once a week or so. I try buying the small cartons but it’ll be bad by the next time I want to use it and I won’t have enough, but if I buy the big carton it won’t all get used. I’m probably over thinking this but it just seems like I always need it and never have it but then it’s always going bad in the fridge.
Is there a quick good alternative you make when you don’t have any? I’ve subbed cream cheese before but it definitely changes the flavor.
thank for the original creator Vanessa Kearns