By which I mean cream that has gone sour, not the thick commercial stuff for baked potatoes. I buy cream in 2-pint jugs at market, but if I don't have several recipes in a row for it, it can get sour. I do sometimes freeze the sweet cream in measured amounts for a baking recipe (or nutella!) in order to preserve its sweetness, but soured cream is also excellent in baking.
What I have found, however, is that its high fat content makes it behave a little differently than buttermilk or regular sour milk. If I am using soured cream in a recipe that already has oil or butter, I cut it with some milk or yogurt or else the end result will just be too greasy or rich. Cream biscuits, using cream as the liquid and the fat, are a good application, but you have to adjust the baking powder accordingly (check the back of a teaching cookbook like Joy of Cooking or Mennonite Country Style - it is easy to switch sour milk and sweet milk in recipes).
We eat it toasted with butter for breakfast. On Sunday, there were a few pretty strawberries (not clean socks) on the plate too. Lovely.
4.5 c. flour (I use at least half whole wheat)
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 c. buttermilk, soured cream, thinned yogurt
2 c. raisins
Spread in two greased and floured bread pans and bake at 350 for 1 hour. Cool on wire racks. Slice and serve, or freeze.