>>uses
heavy whipping I use for whipping <g> can't think of any other recent use...
I use light cream in all kinds of sauces / dishes for a nice rich finish - frequently it's part cream and the remaining (required) liquid milk as "all cream" can be a bit too much for our tastes. mac&cheese, seafood, creamed chicken....
and we're not on a steady diet of it - perhaps once or at most twice a month. cooking for two and fighting a savage "no left overs" battle can be uhmmm, challenging.
the exception for us is strawberry season - we tend to use 'a tad more' then.... |