What I Did With 6 Pints of Organic Whipping Cream

Curious about what I did with 6 pints of organic whipping cream?

Last week I picked up 6 pints of organic heavy whipping cream on markdown for $1.25 each. They are normally priced at $5.99 while the non-organic counterparts are $2.99 -$3.99. 

So I really stumbled upon a great deal! It was also fantastic because it was 10 days out from the “sell by” date. A rule in dairy products is that they generally last 4-7 days after the sell by date. That meant that at the time I purchased, we had nearly two-weeks to eat it fresh! 

But, this really wasn’t a problem anyway because we made and preserved our items in the freezer to eat when we want. 

A couple of weeks ago, I shared a traditional freezer meal plan and that was really my first time doing actual full meals for the freezer. I did this as a test and to see how we liked it! 

My freezer food personality is more of what I am about to show you. It is the type where I find a great deal on a high quality food and preserve it for many meals and plans. 

For example, I buy my meat in bulk, fresh from the local farms through a co-op. So I will cook and freeze half and that is the extent of it. 

I also showed what I did when I found ground turkey on markdown – my 12 meals from 8 lbs of turkey! 

I do this with many items I find on markdown or in bulk, including the day I found tons of organic fresh tomatoes and fresh herbs – yes, that meant for tomato sauces galore! 

I don’t have a plan. It just happens! 

What I mean by this is that I didn’t go to the grocery store planning to find organic whipping cream on markdown. It just happened. So my plans change and conform to the sales I find. 

Well, I shared how to make butter from whipping cream live on Facebook. I also shared this video on our YouTube channel. We told our newsletter subscribers about it, but we wanted to make an actual post here on our site. 

We’ve talked about homemade butter before, but it’s been a while, so it certainly seemed time to talk about it again. 

Here’s what I did with 6 pints of organic heavy whipping cream

• 3 lbs of fresh organic butter
• 6 cups of fresh organic buttermilk
• 3 cups of fresh homemade ranch dressing
• Fruit butter
• Cinnamon butter
• Herb butter
• 24 Spelt and whole wheat banana nut muffins
• 3 loaves of breakfast breads with the spelt and wheat flours: cherry almond, banana walnut and chocolate chip. 

Why the bread items you ask? Well, because my homemade breakfast breads require both butter and buttermilk! These two ingredients are expensive, but not when we can do it like this! So I made many breakfast breads to use up all of the buttermilk. We’ve already indulged in some of the muffins and one bread. We also topped it with the fruit or cinnamon butters. 

They have been an amazing treat in the busy mornings. I have them in the freezer and take them out the night before we need them. 

Let me just dive right into the ideas and recipes! Please note – my pictures in this post are terrible because they are screen shots from my youtube video. I wasn’t thinking too far ahead in the sense that I should take nice still pictures too, but I wasn’t about to re-do with nice pictures because that meant I would need to buy the heavy whipping cream normal price..no thanks! 🙂 So I apologize ahead of time for not having “blog worthy” pictures. But since my goal is to give you money saving tips, sometimes quality pictures will have to be set aside! 

As I have stated in the video, the homemade butter is generally more expensive than already made butter, UNLESS you can get the whipping cream for a stellar price. That is really the one time that this becomes cheaper. 

First up, the video and steps showing how to make homemade butter – two different versions:

• how to make butter in a food processor
• how to make butter in a KitchenAid mixer

You can also make butter by hand by shaking a sealed jar of whipping cream. It is very labor intensive and takes a good long while, but it is a fun experiment. You can also make it in a blender, which is fast, but the butter tends to be difficult to “fish” out from around the blades. 

My preferred method is the food processor.

You can watch the video to see why! 

So now you have butter and buttermilk! I have discovered that 1 pint of organic whipping cream will produce about 1/2 cup of butter and 1 cup of buttermilk.

How to make fruit butter:

• For fruit butter, simply mix about 1/2 cup of butter with about 1-2 TBSP of your favorite fruit jam or jelly. This makes for a well preserved, longer-lasting fruit butter! 

How to make cinnamon butter:

• Mix 1/2 cup of butter with 1 TSP of cinnamon and 1-2 TSP of real maple syrup. This makes for an amazing cinnamon butter! 

How to make herb butter:

• Mix 1/2 cup of butter with a few dashes of salt, garlic or onion salt and 1-2 tsp of dried Italian seasoning. 

How to make homemade Buttermilk Ranch Dressing:

• Start with one envelope pre-made Ranch mix or two TBSP of homemade Ranch mix. 
• Add 1 cup of mayo (sour cream works too, but mayo has a more true ranch dressing flavor) and 3/4 cup of buttermilk with the Ranch mix. 
• Shake these three ingredients up in a mixer bottle and serve! This will stay for 3-4 days. 

How to make Homemade Muffins and Breakfast Breads with Buttermilk and Spelt Flour

• Start with the Homemade Muffin Mix base. I have shared the regular recipe, but I also make this a bit healthier by replacing the regular flour with half spelt flour and half wheat flour. It has a much more dense flavor and texture, but we like it! 
• Then, following the recipe, use your fresh butter and the fresh buttermilk as a replacement for the milk. This makes your muffins and breakfast breads far more creamy, rich, and delicious! 
• This “freezer day” yielded us 6 delicious breakfasts! 

My breakfast – a warm slice of banana walnut spelt and buttermilk bread with homemade cinnamon maple butter! 

There you have it! I have loads of breads, frozen butter, Ranch dressing, and flavored butters in my fridge and freezer waiting to be consumed on a rainy (or any) day. 

That is what I did with 6 pints of fresh, organic heavy whipping cream – it’s things like this that are my freezer meal personality. 🙂 

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