Freezing Heavy Cream For Gananche

Baking By dreamacres Updated 10 Jun 2010 , 7:55am by ceshell

dreamacres Posted 10 Jun 2010 , 2:47am
post #1 of 5

can I use heavy cream that has been frozen for gananche? Thank you for the advise in advance. Hate to try it and have to waste the products.

4 replies
jqorso Posted 10 Jun 2010 , 2:52am
post #2 of 5

I've frozen ganache before, but never just cream. So I'm curious too what other people have to say!

PiccoloChellie Posted 10 Jun 2010 , 3:05am
post #3 of 5

You sure can. icon_smile.gif

eccl1-12 Posted 10 Jun 2010 , 3:07am
post #4 of 5

I can't imagine that it would be a problem- butter freezes and thaws without changing its properties, and butter is made out of cream. Is it possible to try just a little bit to be sure?

ceshell Posted 10 Jun 2010 , 7:55am
post #5 of 5

Yep, I do it all of the time. It is actually one of the BEST uses for extra cream, since the stuff can be frozen for use in any kind of cooked foods, including ganache (meaning, but it won't rewhip as whipped cream). I always measure it out into 4oz or 8oz portions in little ziploc bags and let them freeze flat in the freezer, so they don't take up much space. I then move it to the fridge the night before I plan to use it, when possible, since it's easier to heat it evenly if it starts out defrosted.

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