Place leftover cream in a pastry bag (or makeshift plastic bag with a cut corner). Pipe onto a parchment-lined baking sheet and freeze. Or you can drop dollops by spoon instead. When frozen, transfer to a freezer bag. Great on top of hot coffee or cocoa.
I also like to whip leftover cream for topping my french toast the next morning. I add a few teaspoons of real maple syrup while whipping so it's slightly sweet. Placed over a smear of peanut butter on french toast and you will have my favorite breakfast of the moment.
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