Good evening to all. Could someone please let me know if you can freeze heavy cream. I have a recipe that calls for 1 T. heavy cream, kind of hate to spend the money if I can't freeze it. Thanks to all.
What is the recipe for? In some recipes (such as soups) you can substitute evaporated milk. But I wouldn't recommend it for baking or whipping.
I've always been told that if you freeze cream, you can't whip it afterward; however, someone on here once posted that she freezes cream all the time with no problems. Anyway, I do sometimes freeze cream and then use it for soups, etc., but I haven't tried whipping it.
You can freeze heavy whipping cream. Once you unthaw it though, you cannot whip it. It's great in soups and ganache though.
You can freeze heavy whipping cream. Once you unthaw it though, you cannot whip it. It's great in soups and ganache though.
Yep, the texture definitely changes when you freeze it.
Once defrosted, it has very tiny globules of fat in it that no matter what you do, they can't be fully melted or re-incorporated--BUT once you combine it with chocolate to make ganache or add it to stock for soup, they're not visible.
Truth be told, I don't freeze leftovers--I always have about 4 ounces left out of a quart after I make 4 batches of my buttercrea--so I spoil myself and add about 1 tsp. to my tea.............a real treat over my usual fat-free milk--LOL
Rae
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