| Pastries and Baking General General discussion forum for all pastry and baking topics. |
 | 
08-11-2008, 05:29 PM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2005 Location: Muskego, WI
Posts: 245
| |  Heavy Cream
I only needed one pint but hubby got me two. Can I freeze the other one? If so, how long?
Kelley |
08-11-2008, 09:46 PM
|  | ChefTalk Supporter Culinary Experience: Other | | Join Date: May 2007 Location: Alabama
Posts: 314
| |
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. |
08-11-2008, 10:08 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2007 Location: Auckland New Zealand
Posts: 587
| |
Quote:
Originally Posted by Kelleybean  I only needed one pint but hubby got me two. Can I freeze the other one? If so, how long?
Kelley | 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 |
08-12-2008, 09:26 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jun 2008
Posts: 35
| |
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!  |
08-12-2008, 05:24 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2005 Location: Muskego, WI
Posts: 245
| |
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 |
08-12-2008, 06:20 PM
|  | Registered User Culinary Experience: Former Chef | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 3,169
| |
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 |
08-12-2008, 06:27 PM
|  | Forums' Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,604
| |
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 |
08-14-2008, 12:42 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2005 Location: Muskego, WI
Posts: 245
| |
[QUOTE=Jim;234331]Dolloped on a really thick, chocolate milk shake!
That sounds AWESOME  |
08-14-2008, 01:19 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2008 Location: North Carolina USA
Posts: 18
| |
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. |
08-14-2008, 05:08 PM
| | Registered User Culinary Experience: Former Chef | | Join Date: Feb 2008 Location: Monroiva, CA
Posts: 3,169
| |
Make butter. Better still, make cultured butter.
BDL |
08-15-2008, 01:34 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Apr 2006 Location: S.E. Minnesota
Posts: 493
| |
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. | |
Posting Rules
| You may not post new threads You may not post replies You may not post attachments You may not edit your posts
HTML code is Off
| | |
|
