Need Advice Frompenny's Cookie Dough Users

Baking By eieio1234 Updated 13 Apr 2007 , 6:21pm by tayesmama

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eieio1234 Posted 12 Apr 2007 , 11:47pm
post #1 of 9

I've made Penny's recipe before and love it. I'm going to be making a couple batches tomorrow, but I have a TON of cream for it, my dh bought the huge container... I don't think it can be frozen, can it? Has anyone tried to freeze the cream?? I'm sure I won't use all of this, but I always forget to buy it and would love to have it on hand. But like I said I don't think cream can be frozen, but has anyone tried it???

Another question, the recipe uses 1c salted butter, has anyone tried to use margarine in this particular recipe?? Did it affect spreading/taste?

ANOTHER question... has anyone frozen this dough for later use? How did it turn out??

Thanks Ladies! (and men!)

8 replies
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nsouza Posted 13 Apr 2007 , 12:02am
post #2 of 9

I tried freezing heavey whipping cream before and then went to use it and it was kind of gross and I threw it out. Hopefully that will help icon_confused.gif

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fragglerock1 Posted 13 Apr 2007 , 12:52am
post #3 of 9

I'm not sure about freezing but heavy whipping cream stays fresh for a long time. I bought a carton about a month ago and the experation date is sometime in May.

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lakaty Posted 13 Apr 2007 , 4:41am
post #4 of 9

I made some yesterday with margarine and they are great!! I didn't notice any difference in terms of spreading or taste. I was really pleased with the results!

Shauna

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kalico Posted 13 Apr 2007 , 10:06am
post #5 of 9

i was told by a pastry chef that it is ok to freeze heavy cream if you are just going to use it for baking things like biscuits or scones. but i think if you use it for cookies you might see the curdled looking cream in the cookie.

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darcat Posted 13 Apr 2007 , 1:24pm
post #6 of 9

I use margarine for all my baking since its only for family and friends it cuts down my costs and I dont see any difference with the texture and they love my baked goods. As for freezing cream I also found that the expiry date is usually so far from when I buy it that it lasts till it gets used up. And my dh will mix it with regular milk and use it for his coffee since he finds it is too thick on its own.

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birdgirl Posted 13 Apr 2007 , 5:21pm
post #7 of 9

Cream will seperate when frozen but should be ok in baked items when thawed. I just store an opened container of cream in a plastic container and it stays good for a while--keep it in the carton and then put in a baggie or container.

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eieio1234 Posted 13 Apr 2007 , 5:54pm
post #8 of 9

Thanks for all the ideas so far.... I'll try margarine at some point... I probably won't bother trying to freeze it the cream, I'll just use it for something else!

Has anyone frozen the dough?

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tayesmama Posted 13 Apr 2007 , 6:21pm
post #9 of 9

I freeze the dough all the time. It's still just as great out of the freezer as it is fresh out of the mixer thumbs_up.gif

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