Can You Freeze Buttermilk, Heavy Cream & Whipping Cream?

Baking By dalis4joe Updated 7 Apr 2010 , 8:34pm by dynee

dalis4joe Posted 7 Apr 2010 , 5:52pm
post #1 of 14

Hi My fellow panel of experts!

I will thank you in advance for your help...

? that's been buggin' me....

Can you freeze Buttermilk, Heavy Cream & Whipping Cream??

if so.. for how long??

You see, I buy a quart of buttermilk... to use.... 1 1/4 cup.... by the time that I have to make that recipe again (which is the only one I have that req. buttermilk... it's past the sell by date... and I smell it and it doesn't smell "right"... so I end up throwing it all out... it happens everytime... well most times and I don't like to waste ingredients and $$$... so I was wondering....

same thing for whipping cream and heavy cream... like can I put them in ice cubes and freeze... then put all the cubes in a freezer zip lock bag???


13 replies
KHalstead Posted 7 Apr 2010 , 6:04pm
post #2 of 14

I freeze heavy whipping cream all the time! I have had some for 3 months before and it whipped up perfectly once it was thawed.

dalis4joe Posted 7 Apr 2010 , 7:07pm
post #3 of 14

Kewl... u think I could do the same with buttermilk??

confectionsofahousewife Posted 7 Apr 2010 , 7:15pm
post #4 of 14

I freeze buttermilk all the time! My chocolate cake recipe calls for 1.5 cups and the carton that I buy has exactly three cups in it. But I never use it all before its expiration date. I have started pouring the left over 1.5 cups in a freezer bag and freezing it. I just made a chocolate cake with it last week and it turned out perfect. HTH.

miss_sweetstory Posted 7 Apr 2010 , 7:22pm
post #5 of 14

Although it doesn't answer the cream part of the question, have you tried the powdered buttermilk that you can buy in the baking aisle? I love it and have never been able to tell the difference between it and fresh in my recipes.

(When I first moved to the UK, buttermilk was hard to get at the grocery, so I had the powdered sent to me. Most things I learned to live without, but not that!)

luddroth Posted 7 Apr 2010 , 7:36pm
post #6 of 14

Make buttermilk pancakes with the extra -- everybody in the house will be glad you did!

dalis4joe Posted 7 Apr 2010 , 7:43pm
post #7 of 14

I didn't even know they have it in powder form... is it readily available? or is it like bettercreme that you can only find it in certain places?

After reading what some of you have said... I think I will try it with all three of them... I have also used the buttermilk substitute when I think I have buttermilk and when I get my mis en place... I notice that the buttermilk is past the date... so I googled and you take whole milk... add white vinegar or powdered cream of tartar... let it sit for 10-20 min... and it's done... and I haven't notice a difference between the both... but I wanted to know just in case....

u guys are awesome... thanks

saapena Posted 7 Apr 2010 , 7:52pm
post #8 of 14

That is good to know--I didn't think you could freeze any of those. Thanks!

leily Posted 7 Apr 2010 , 7:57pm
post #9 of 14
Originally Posted by dalis4joe

I didn't even know they have it in powder form... is it readily available? or is it like bettercreme that you can only find it in certain places?

I buy mine at wal-mart in the baking isle. I only have one recipe that calls for it also so I just open it and then store the powder in the freezer. Not sure if you really have to, but you know it's what my grandma does so I never thought anything different of it.

saffronica Posted 7 Apr 2010 , 7:58pm
post #10 of 14

I love powdered buttermilk. It's not a specialty item, either; you can find it in the baking aisle at most grocery stores. You will notice that your batter is thinner than with regular buttermilk, but it should taste the same.

I have always been told that you can't whip cream after it's been frozen, but I do freeze it for use in soups, etc. where it does not need to be whipped. But if you say it works, KHalstead, I'll give it a try! I really hope you're right -- I like to buy it at Costco, where it's good quality and cheap (I can get a half gallon for under $6), but I can rarely use that much before it goes bad.

bigmama1961 Posted 7 Apr 2010 , 8:01pm
post #11 of 14

glad to know you can freeze whipping cream that will save money thanks

tatorchip Posted 7 Apr 2010 , 8:04pm
post #12 of 14

I get buttermilk powder at Walmarts, it is called Saco Buttermilk, it is in the powdered milk isle. I keep it in the fridge after I open the can, it last a long time. I also saw it in other gro. stores.

shelbycompany Posted 7 Apr 2010 , 8:17pm
post #13 of 14

I don't even buy buttermilk anymore. I just add a little lemon juice to milk and let it sit for a few minutes until it starts to curdle. I know, it sounds gross right? I actually use it for a very yummy "buttermilk pie".

dynee Posted 7 Apr 2010 , 8:34pm
post #14 of 14

I had never even seen cultured buttermilk until this cake thing got in my blood. I grew up using the milk and vinegar method. It woked fine for half a decade. Now that I know what it looks like, I use it if I can because of the thickness of it. I like a stiffer batter and the vinegar method does come out to be a thinner batter. I don't notice a difference in the taste.
As far as the powdered buttermilk, I love that too unless I want a really white cake. It does make for a yellowish white cake.

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