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Heavy Cream

#1
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8/11/08 at 3:29pm
  • Joined: October 2005
  • Location: Muskego, WI
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I only needed one pint but hubby got me two. Can I freeze the other one? If so, how long?

Kelley
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#2
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8/11/08 at 7:46pm
  • Joined: May 2007
  • Location: Alabama
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You aren't supposed to freeze heavy cream if you intend to whip it later. I found this our when I was gifted 12 quarts of expensive dairy cream and the bottles all said "do not freeze".

Heavy cream does have a longer shelf life than milk, so there might not be a reason to rush to use it up. I made lots of caramel and cream based soups when I had my surlplus.
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#3
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8/11/08 at 8:08pm
  • Joined: September 2007
  • Location: Auckland New Zealand
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if you havent frozen it already , why dont you make up some icecream with it, or a mousse then freeze it
in these states it will keep in the freezer for up to 1 month

when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

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#4
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8/12/08 at 7:26am
  • Joined: June 2008
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I would just use it to whip some other tasty dish up - in my experience (and if you are as absent minded as me) items that tend to go in the freezer tend to stay there - until its too late!;)
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#5
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8/12/08 at 3:24pm
  • Joined: October 2005
  • Location: Muskego, WI
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Thank you so much for responding to my post. Anybody have any yummy ideas for what to do with the cream. The moose was a great idea. I could also make some truffles with it. I could just make some jello and whip it up to go with that. HMM... What else?

Kelley
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#6
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8/12/08 at 4:20pm
  • Joined: February 2008
  • Location: Monrovia, CA
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Cream keeps a long time. Replace all or some of the milk you use in everyday dishes with luxurious, wonderful cream. Coffee, scrambled eggs, rice pudding, mashed potatoes, creamed spinach, carrot soup, oatmeal, etc.

BDL
De gustibus aut bene, aut nihil. Chekhov
www.cookfoodgood.com
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#7
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8/12/08 at 4:27pm
  • Joined: October 1999
  • Location: New Castle, De USA
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Dolloped on a really thick, chocolate milk shake!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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#8
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8/14/08 at 10:42am
  • Joined: October 2005
  • Location: Muskego, WI
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[QUOTE=Jim;234331]Dolloped on a really thick, chocolate milk shake!

That sounds AWESOME:lips:
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#9
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8/14/08 at 11:19am
  • Joined: August 2008
  • Location: North Carolina USA
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I have frozen heavy cream after whipping it really well, just before it turns, it does not keep too long but longer than in fridge.
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#10
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8/14/08 at 3:08pm
  • Joined: February 2008
  • Location: Monrovia, CA
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Make butter. Better still, make cultured butter.

BDL
De gustibus aut bene, aut nihil. Chekhov
www.cookfoodgood.com
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#11
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8/15/08 at 11:34am
  • Joined: April 2006
  • Location: S.E. Minnesota
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We used to buy and freeze cream all the time when I was a kid. It would still whip. Unless cream has changed a lot since then, freezing won't hurt it. If you use it in a soup or sauce it won't matter anyway.
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