(A little sisterly advice…)
Extra egg whites
To freeze: Freeze in ice cube trays–I try for 2 cubes for every white (cube is a half ounce or one T). Then put in a ziploc bag in the freezer and use as necessary. (N.B. 1/4c generally equals one large white).
Egg whites generally keep for two weeks in the fridge too.
- macarons (see here for inspiration: swoon!)
- meringues, iles flottantes
- angel food cake (when you really have a glut–they can use as much as 12)
- egg white souffle (see Julia Child)
- financiers (see ours here and here)
- buttercream icings (we talked about making it here)
- A Dorie Greenspan cake? (see here)
- see David Lebovitz‘s post here for more!
Extra Egg Yolks
To freeze: You need to stir in a bit of sugar to preserve the more delicate texture of yolks; see Rose Levy Berenbaum’s discussion here. (I haven’t tried this as I usually find myself with extra whites rather than yolks, but you can’t argue with the author of the Cake Bible).
- Lemon (or other citrus) curd
- Ice cream!
- Puddings (old-fashioned pudding, creme brulee, pots de creme, flan…)
Extra sour cream
- Make pastry dough and freeze until later: just three tablespoons needed for this recipe, perfect for using up those little bits.
- Make ice cream!
- Absolutely wonderful pancakes–follow a recipe that calls for buttermilk to get the right proportions for baking soda. (The acid means you use baking soda instead of baking powder).
- Make cakes! You can’t freeze sour cream, but you can freeze a cake you make from it–if you want to…see our posts here and here for ideas.
- Coffee cakes
- Ice cream
Extra whipping cream
- Panna cotta–really easy, just keep some gelatin on hand. Steep flavorings in the cream to add an endless variety of flavors. I’ve halved recipes with success to use up a cup of cream, for example. You can also try creme caramel.
- Rice Pudding
- Make your own butter
- Caramel sauce. Try this recipe or this one, for starters.
- Caramels (as in the candy). Here’s a recipe we’ve loved.
- Ice cream
Substituting for Buttermilk
- Some baking recipes require buttermilk because of the thicker consistency and flavor. Not many of us regularly use buttermilk and the left over almost always goes bad. Also, it’s one of those ingredients that can sneak up on you. “Buttermilk? A cup?” We learned this trick from our mom who likely learned it or at least refreshed her memory from Betty Crocker: 1TB of lemon juice or vinegar + 1 cup of milk; let stand 5 minutes. It will get “gloppy” but that just means it’s ready. Voila, clabbered milk! Some folks also add 1 TB of cream of tartar.
- You can also substitute yogurt (or even kefir) which have the same acidic profile as buttermilk, and with care you can even use sour cream.
- Consider freezing extra buttermilk before it goes bad, if you have trouble using an entire container.