Can I freeze cream?

gizmo111

'm just using some up in potates daupinsoe and cauliflower cheese and making some stilton and broccoli soup which will have a genorous dollop of it in - it sperates when defrosting but beating up the soup is fine. The rest I'll do in ice cubes for use in casseroles and soups later on.

Also put a blob in tonights mashed pototoes.

thriftlady_2

melb wrote: »

any more ideas for using up cream? I have a full unopened tub of double cream use by 31 dec and half an opened one. does panna cotta use up lots of cream as because I don't buy cream very often I'd like to make something special that uses quite a lot of it. I was going to do a trifle on boxing day but had forgotten to do the jelly in the morning!

Panna cotta means (I think) cooked cream. I've not made it but the recipes I've seen are simply sweetened cream that is set with gelatine. Cream jelly;)

Or you could make syllabub. I made some for Christmas day. It is delicious and a very old English recipe.

Syllabub

Into a bowl pour 4 fl oz white wine, 2 tbsp brandy and the juice and zest of one lemon. Leave overnight.

Next day, strain the mixture and stir in 2 oz of caster sugar. Stir until dissolved.

Pour in half a pint of double cream. Beat until thick.

misskool

melb wrote: »

any more ideas for using up cream? I have a full unopened tub of double cream use by 31 dec and half an opened one. does panna cotta use up lots of cream as because I don't buy cream very often I'd like to make something special that uses quite a lot of it. I was going to do a trifle on boxing day but had forgotten to do the jelly in the morning!

If it's single cream, it's really nice in coffee.

Otherwise, you can make custard with it (super rich!) or as a base for quiche or in white sauces?

Or just make the trifle now!

Penelope_Penguin

As this has fallen from the front page of OS, I'll add it to the existing thread

Penny. x

zippychick

Right - i got some whoopsied double cream yesterday and thought I woudl freeze it. The pack says to partially whip it but some here suggest fully. Anyone got any advice? Best way to freeze - dollops are mentioned, ummm ice cubes, in a bag in one block? I would probably use it for one specifi cake rather than in bits and pieces, but am thinking ice cubes would be handy for throwing into pasta or soups - since you would use unwhipped cream in them, would i whisk the ice cubes (or sauce portions) very lightly ? Does this make sense?

CCP

I wish I'd seen this thread before trying to freeze double cream - I had exactly the same problem with it going grainy.

I found it was fine for adding to a creamy sauce, and would be OK in soup I would guess, but I wouldn't want to eat it in a cake or poured over fruit. I'll keep a keen eye on this discussion so I know what to do next time.

Long_tall_sally

I froze some whoopsied double cream a few days ago, not actually knowing whether it was freezable!
I took it out Monday night & have to say it seemed to take ages to defost but I used it in a Jamie Oliver Fish Pie recipe that I made last night & ate tonight & have to say it was fine and the pie was lovely. I never whipped it but will remember that in the future.

zippychick

hmmmm ! There are other freezing cream threads i might have a nose at too

rosie383

I always whip it and freeze in dollops and then bung in a bag same as JH above. No probs. Mind you, it's not quite the same as fresh once you defrost it, not as smooth, but perfect for most recipes and saves waste.

zippychick

Great - maybe shouldn't have bought two tubs then but it was 20p a tub !

Do you whip it as much as you would to eat it in a cake? Im trying to er um imagine the stiffness?:o:rotfl: