What to do with 4 pints of Double cream

kippers

Can you freeze double cream?...If so do you need to whip it first?

looby-loo_2

I make left over cream into butter

Pink.

kippers wrote: »

Can you freeze double cream?...If so do you need to whip it first?

Hi kippers,

You do need to whip double cream before freezing it.

I'll add this thread to the main one on using up cream to keep the ideas together.

Pink

Miss-spent_2

kippers wrote: »

Can you freeze double cream?...If so do you need to whip it first?

I had already whipped the cream so it had to be folded in with rest. However I think that if you are making it into ice cream you do not have to whip it.
Usually you can not freeze single cream and can only freeze double or whipping cream if whipped. If you are clever at piping you should pipe it into rosettes but for me these turn in to frozen lumps.

nixinix

Hey, I have a tub of double cream which is a couple of days past its use by date, but I think is fine. I could do with some ideas - I have no idea what to do with it, esp as I have no use for it tonight, so would like to do something which I can keep for future use. Any bright ideas?

Pink.

Hi nixinix,

You could whip it and freeze it for using at a later date:

Can I freeze cream?

Or you could use the cream to make butter:

Making my own butter! (merged)

Or use it to make ice cream, pasta sauce, stroganoff, meat sauces, soups etc as these all freeze well with cream in them.

There's an earlier thread with more ideas:

What to do with 4 pints of Double cream

I'll add your thread to that one later to keep the suggestions together.

Pink

nixinix

Thanks Pink. I'll have a read...

Changingme

No-Cook Choc Torte
Serves 12
Suitable for freezing
250g dark chocolate
2tbsp golden syrup
568 tub double cream
4tsp instant coffee granules
1 tsp ground cinnamon

Melt chocolate with syrup and quarter of the cream.Leave to cool.
Cut double thickness of cling film to fit bottom of 18cm springform tin then double thickness strips for sides.
Pour remainging cream into large bowl and whip with coffee and cinnamon until has consistency of thick milk shake.
Fold thr melted mixture into the cream until evenly mixed.
Pour into prepared tin level surface .
Put in fridgeand leave to firm for 2 hours or overnight.

Is quite rich so don't eat to large a portion.



Banoffi Whip

Serves 4

2 chocolate caramel bars
284ml tub whipping cream
3 bananas,sliced diagonally
1 flake cumbled

Break the caramel bars into small pan and add 3tbsp of the cream.Heat gently until melted then leave to cool slightly.
Whisk remaining cream until form soft peaks,reserve a few banana slices then fold the rest into cream.
Layer up the two mixtures in glasses the top with left over bananas and flakes.

daska

nigella's guinness cake is fab and uses sour cream (and freezes)

(to sour: add lemon juice and stir...)

lyndsey80

I have practically a carton of double cream left, after I used some for a sauce for pasta - what can I do with the rest of it?
Could I freeze it?