Last night’s foray into the wide world of cooking with heavy cream resulted inPasta with Tomato Cream Sauce. It was delightful.
But I only used half a cup (due to halving the recipe) so I’m a bit unsure about what to do with the remaining 1.5 cups. That’s a whole lotta cream. I wouldn’t wanna waste such a precious resources 
So, what are your favorite with-heavy-cream recipes?
Scones, strawberry jam and cream for afternoon tea.
ETA: You could substitute what are called “biscuits” in the US for the scones in this recipe, and it would work as a trans-Atlantic mixture of cuisines.
Cream of Mushroom Soup
Chocolate Ganache.
**kayaker **sounds good, have a recipe in mind?
Skammer, I would looove Beef Stroganoff, but the SO would not :(.
Making my own butter might be a liiiiittle to much for me - at this stage in the game!
Scones sound great too 
Keep 'em coming!
Recipe? Wasat?
I usually just wing it. Saute a bunch of 'shrooms, shallots, celery, whatever. Add some chicken or vegetable broth and cook a bit, reserving some of the mushrooms.
Puree your soup as fine as you like it. Heat it up again. Stir in the cream. Heat. Prior to serving, add in the reserved shrooms.
Alfredo-style pasta sauce is basically just butter melted into heavy cream, Parmesan cheese grated in, and then adjust with salt, pepper, and maybe a bit of fresh-grated nutmeg.
Making butter is extremely simple - that’s what I usually do with leftover cream I know I won’t use in a timely manner.
There’s also Wolfgang Puck’s Shrimp With Chardonnay-Dijon Cream Sauce. One of my favorite dishes evah.
I just made a batch ofFleur de Sel Caramels that are to die for. Of course you need 2 c of cream, but maybe you could scale it to 1.5 cups. You don’t have to put salt on them either - they’re dangerously yummy either way.
Yeah, I was going to say caramels.
Or whip it and use it on a Christmas cake.
In this case, like so many others, it’s wise to live according to the immortal words of Devo.
Whip it. Good.
[Pie, ice cream, shortcake, waffles, coffee, hot cocoa, and/or lover’s body are all optional.]
I like to make chocolate truffles with heavy cream, but it doesn’t take much (only 3 Tbsp, if you also use 3 Tbsp of a liqueur - or 6 Tbsp if you go alcohol free.) But then you can make the truffles, and some of the other stuff!
My favorite are with a Raspberry liqueur - mmmmmm! Of course, dipped in chocolate.
Mashed Potatoes - boil some small red or gold potatoes until crumbly; add butter and heavy cream to taste. I also like to add spices like rosemary and garlic…
WordMan, I actually like buttermilk in my mashed taters 
Quercus, now waffles are a good idea!
Carmels…but I’d have to get a candy thermometer, yes? ((I think I’m getting one for Christmas…precisely to make them))
How about your own Irish Cream liqueur?
You could make chocolate custard. Melt some semisweet chocolate and mix in the cream. Heat it up. Whisk together some egg yolks and sugar. Stir in the chocolate cream. Pour it into some small dishes and bake in your oven.
Just made steak au poivre tonight, though I used whipping cream (in no small part because I didn’t want to wind up in your situation. Deliciousness.