I finally found a solution to what to do with extra Whipping Cream. Make a coffee cake with it!
I originally bought whipping cream to make Abby's No-Bake bars. If you like making homemade whipped cream, you are in luck for what to do with the extra whipping cream, but if you are like me, the left over carton was sitting in the refrigerator waiting to go past the date so I could throw it away. And that seemed like a complete waste.
I scoured the internet searching and searching for something to make with the whipping cream. Finally I found a simple cake recipe that seemed too good to be true, but very plain. I figured nothing terrible would happen if I added some flavor to the cake. I assumed by looking that the ingredients that the texture of the cake was going to be somewhat light and fluffy like a pound cake but also be creamy both because of the whipping cream, and this would be a great coffee cake base. I added a filling and miraculously it all worked out. This is a great solution to the left over whipping just sitting in your refrigerator waiting to get old. This cake might even be a reason to go out a buy whipping cream it is that good!
The only change I would make next time I make this cake is that I would make 1 and 1/2 of the cake recipe to fill the 8 inch loaf pan better. The original recipe is below. As you can see from the pictures it came out a bit too thin. You could also double the recipe and use a bunt pan.
Whipping Cream Coffee Cake
1/2 cup whipping cream
1/2 cup granulated sugar
1/2 tsp vanilla
1/8 tsp salt
1 tsp baking powder
3/4 minus 1 Tbsp all purpose flour
1/2 cup toasted walnuts
1 1/2 Tbsp granulated sugar
1 1/2 Tbsp light brown sugar
1/2 Tbsp cinnamon
1/2 Tbsp cocoa powder
Preheat your oven to 350 degrees. Pour the whipping cream into a bowl and with an electric mixer beat until it is fluffy. Add the egg and continue beating. Once combined add the vanilla and the sugar to the whipping cream mixture, and beat. Once the sugar and the vanilla are combined in the mixture you want to take off the whisk attachment on your mixer and fold in the dry ingredients. This is important so the air that you beat into the whipping cream, stays and the cake will rise.
Combine the filling ingredients in a small bowl and stir to combine.
Place half of the cake mixture into a greased 8 inch loaf pan. Sprinkle the filling mixture over the top then cover the filing with the rest of the batter. Please not you may not use all the filling, just coat the batter with a thin layer.
Place in the oven for about 30-35 minutes until a cake tester comes out clean. Let rest and cool for about 30 minutes before releasing from the pan.
Serve and enjoy!