Can I freeze cream?

Pink.

Hi savanna,

I'm afraid single cream doesn't freeze well as it is lower in fat than double and whipping cream and tends to separate when frozen.

This thread might give you some ideas on how to use it:

how to use up single cream?

I'll add your thread to the main thread on freezing cream later.

Pink

Savanna

Thanks for that Pink.,

I'll go and have a look at that thread. I'm sure with three sons, all well over 6 foot and aged 19, 21 and 22, I'll have no trouble using it up...lol!

barcelo44

Thanks for the tips - Im going to give it a go, whipping it first

Happy New Year to all:T

beemuzed

Sure someone will have the answer here. Have a bowl of whipped whipping cream which I can't use up quickly - can I freeze it, and if so in portions???? Also have a carton of whipping cream as off the shelf - again, will it freeze as is? Suggestions please!

debtfreefuture

Hi everyone :hello:

Could anyone tell me - can I freeze cream?
I have just started to make soups to take to work for lunch and a few of the recipes need a tablespoon of cream. I buy it, use what I need and then end up throwing the rest away as it goes off before I need it again............such a waste:rolleyes:


Thanks DFF

funkymonkey849

I froze double cream and the texture went very gritty, I defrosted it and used it in bread and butter pudding - took a LOT of whisking to remove the lumps, but then it was fine

If you only need a tablespoon surely you could substitute something else, or remove it altogether? Substitute something you'll use the rest of, like yoghurt, creme fraiche, cream cheese, or sour cream

minimooch

I usually just add milk to soups.

If you want to use cream, you can always turn dbl cream into butter which you can freeze quite successfully. I'm sure theres instructions somewhere, but its quite easy with an elecric mixer. The kids love doing it, its a bit like magic

ChocClare

You can't freeze single cream successfully, but I've never had any problem freezing double cream. As funkymonkey says, though, if you want to use it as actual cream (rather than as an addition to soup or sauce), then you're better off whipping it first - and perhaps adding a teaspoon of sugar. It will then defrost perfectly happily without the grittiness.

I pour leftover cream into an ice-cube tray and freeze until set, then pop out the individual cubes into a freezer bag. Then, if you have a recipe calling for a bit of cream - for example if you need to add a dash of cream to a sauce - you can generally bung it straight in the pan from frozen and just stir into the mix. That'd save you opening a new carton for your soup, as well!

At Christmas/New Year, double cream is often marked down ridiculously low, as the supermarkets overstock. Last year, for example, I bought 20 pints of cream at 20p per 1pt carton. I bunged all of them in the freezer as they were. Then, when the madness of Christmas was over, I defrosted them a few at a time, plonked them in the Kenwood Chef and turned them all into luxury butter. Yum!

Pink.

Hi debtfreefuture,

As chococlaire says you can't freeze single cream because it has a lower fat content but I freeze whipping and double cream all the time by whipping it slightly before freezing in small quantities that I use for cooking from frozen. I don't add sugar to it because it's normally for use in savoury dishes.

There's an earlier thread on freezing cream so I've added your thread to it to keep the replies together.

Pink

Icey77

Haven't frozen cream before but to recall my mum having the frozen cream sticks - can't find them anywhere though?

Have frozen egg whites before, I've found they make the best merigues