I bought some extra and dont want it to go to waste, anyone know if i can whip it and freeze it or just freeze it unwhipped? i only need to freeze it for a week and a half. Thanks so much!
It won't be any good whipped then frozen. When it defrosts it will collapse and separate. Ihave frozen pure cream (35%) fat, but only to later use defrosted in making ganache. It looks pretty unappetising once its defrosted but does fine in a ganache,
Having owned a cow and having all the dairy products available to me, I used to freeze whipped cream regularly. I never used it with cake-associated recipes, but it sure was handy to have a ready dollop to top a mug of hot chocolate or pudding, or jello. I sweetened it and added a touch of vanilla and just piped or swirled a blob on waxed paper and placed it in the freezer. When frozen, I popped them into a plastic bag where they awaited the next urge for whipped cream.
Another use for excess cream is making butter, but that is a whole other thread.
thanks Guys, i guess i just might have to freeze it and save it for ganache then ...