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Heavy Cream

post #1 of 11
Thread Starter 
I only needed one pint but hubby got me two. Can I freeze the other one? If so, how long?

Kelley
post #2 of 11
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.
post #3 of 11
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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when life hands you lemons, make lemon gelee, lemon meringue pie, or any other dessert your heart desires

www.theunknownchef.com
www.theunknownchef.co.nz
www.shoebridge.co.nz
Reply
post #4 of 11
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!;)
post #5 of 11
Thread Starter 
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
post #6 of 11
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
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post #7 of 11
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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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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post #8 of 11
Thread Starter 
[QUOTE=Jim;234331]Dolloped on a really thick, chocolate milk shake!

That sounds AWESOME:lips:
post #9 of 11
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.
post #10 of 11
Make butter. Better still, make cultured butter.

BDL
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What were we talking about?
 
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post #11 of 11
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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