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Nancy in Pátzcuaro

Can whipping cream be frozen?

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Posted (edited)

Is it possible to freeze whipping cream? Even though a carton lasts a reasonable length of time I still end up with too much, and I'd rather preserve it rather than toss it. Thanks, y'all.

 

Nancy in Pátzcuaro

 


Edited by Smithy Adjusted title for clarity (log)

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Yes you can but sometimes the fat  clumps together so it looks lumpy after thawing and might not whip as well. But still fine to heat it and add to a cream doup

or make ganache. 

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43 minutes ago, Nancy in Pátzcuaro said:

Is it possible to freeze whipping cream? Even though a carton lasts a reasonable length of time I still end up with too much, and I'd rather preserve it rather than toss it. Thanks, y'all.

 

Nancy in Pátzcuaro

 

Make butter! 

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Posted (edited)

As @pastrygirl said, it may not whip well, but I've found it to work just fine in baking - cream scones for everyone!

 

Edited to add this link to @tikidoc's cream scone recipe.  Because of this, I always freeze heavy cream in 1 1/4 cup portions. 


Edited by blue_dolphin to add link (log)
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Thanks, everyone. I am reassured. Whipping cream is hard to come by in Pátzcuaro, so my only sources are the big grocery stores in Morelia. The carton is 980ml, roughly quart-sized, so using up that amount of cream would be difficult. We drink our coffee black, though I might occasionally need a couple of tablespoons or a 1/2 cup for a recipe. But that still leaves a whole lot of cream in the carton.

 

However, I am going to use 1-1/4 cups of it for that cream scone recipe, and freeze the rest.

 

Nancy in Pátzcuaro

 

 

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Bread Pudding using whipping cream is rather decadent.

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5 hours ago, Porthos said:

Bread Pudding using whipping cream is rather decadent.


Funny you should mention that. I have some sandwich rolls and most of a carton of cream that need to be used up and that's exactly what I planned on doing with them. I was contemplating whether the cream would be too much, I've only done it with milk in the past, but now I'm going to plow ahead.

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You want to talk decadence...whipping cream in mac and cheese.

 

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I made the cream scones last weekend but my results turned out differently from the photo. Instead of sitting up in nice wedges my scones turned into puddles. It seemed to me at the time that the batter needed more flour or less cream to get to the correct consistency. I thought the flavor was excellent, and I appreciate how much easier these are to make than traditional scones with butter and egg. So I'll try them again with more flour to make the batter stiffer. Any other ideas about where I went wrong?

 

Nancy in Pátzcuaro

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