Use it up · Eggs and dairy

Cream and half-and-half

Have extra cream and half-and-half? Here’s how to choose, store and prep cream and half-and-half, plus 9 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Heavy cream whips and doesn't curdle easily in sauces; half-and-half is lighter, for coffee and soups.

🧊 Storing it

Fridge: About 10 days after opening
Freezer: Not recommended

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from Rutgers Cooperative Extension.

🔪 Prepping it

Add cream to sauces and soups over low heat. Whip cold cream in a cold bowl.

🥣 Make it from scratch

Homemade staples that use cream and half-and-half:

Butter (and the buttermilk it leaves) Whipped cream Fresh ricotta-style cheese

📊 Nutrition per 100 g

Heavy cream. 100 g is about 3 1/2 ounces.

Calories	340 kcal	17%
Protein	2.8 g	6%
Total fat	36 g	46%
Saturated fat	23 g	115%
Total carbohydrate	2.8 g	1%
Dietary fiber	0.0 g	0%
Total sugars	2.9 g
Sodium	27 mg	1%
Calcium	66 mg	5%
Iron	0.1 mg	1%
Potassium	95 mg	2%

% Daily Value for adults (FDA). From USDA FoodData Central 170859 (SR Legacy).

🍽 Recipes that use it up

9 recipes, the ones that use the most cream and half-and-half first.

With a smaller amount

Butternut Squash Soup50 min · serves 6 · dinner, lunch 🧒 kid-friendly🥕 vegetarian

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More eggs and dairy

Eggs Milk Butter Cheddar and other firm cheeses Mozzarella Parmesan Cream cheese Sour cream Yogurt Cottage cheese Ricotta Buttermilk Feta All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.