How many of you are using dairy whipping cream for cake decorating and always end up with 1/2 or more carton left but do not know what to do with it? I had this problem, that explains why I'm always on the lookout for recipes with whipping cream, so that the balance won't go to waste. When I get lazy, I just freeze the balance to cook creamy pasta.
There are several recipes online with whipping cream and here's sharing one that I like, Parmesan Cheese Crackers.
The original recipe uses the food processor but I used the rub-in method.
Parmesan Cream Crackers
Adapted from Smitten Kitchen
1 cup all-purpose flour (120g), more as needed
1/2 teaspoon salt
1/2 cup (40g) grated Parmesan cheese
4 tbsp (60g) unsalted butter, cut into 1 inch cubes
1/4 cup (60ml) whipping cream, more as needed
Coarse salt, pepper, sesame for sprinkling (optional)
- Preheat oven to 190C. Line a baking sheet with parchment paper or lightly dust with flour.
- Put flour, salt and cheese in mixing bowl. Using a fork, cut in butter until it resembles fine bread crumbs.
- Add about 1/4 cup whipping cream and roughly work until a dough forms. If it does not come together, add more liquid a teaspoon at a time, until mixture holds together but is not sticky. (I didn't add any extras)
- Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed.
- From here, you can either form them into individual crackers and bake them an inch apart on your baking sheet (the method I used) or transfer the entire rolled-out sheet to your baking sheet and score them lightly with a knife, pizza or pastry wheel to break into crackers after they are baked. For either method, dock all over with a fork and sprinkle with salt or any other toppings you are using. (I omit the toppings)
- Bake until moderately browned, about 12 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.