What to do with 4 pints of Double cream

Steve059

Another vote for ice cream. My recipe requires just a bowl and flat dish.

Alfredo pasta sauce. Beef & Mushroom Stroganoff: you can make the required soured cream from single or double cream and lemon juice.

Cranachan. Eton mess. Fruit fool.

DIY "Baileys" cream.

Recipes available on request.

craigywv

make butter pour it all into mixer and turn on and forget about it for a while go back and large lump should be sloshing around in liquid that's your buttermilk make scones and pancakes with that put butter under water tap and squeeze and wash out excess liquid pat dry ,shape and freeze I add salt to my butter while its churning away a good shake of salt cellar sorry don't know measurements hth

baconandcabbage

Pour into coffee instead of milk or make truffles

krlyr

If I get reduced double cream, I whip it and freeze. Then use this in recipes as usual. I find it's not so good for things like marinades as it's not as liquid as it should be, but I've melted it in a pan to make things like curry sauces and chocolate ganache with no difference in taste or texture from normal.

zippychick

ive merged this with a similar older thread


Zip

bexxie90

Oh no!! I've frozen three huge tubs without whipping. Can I still use?? :eek:

curlywurly82

panacotta?

Only takes about ten mins to make although you do need gelatine leaves and a vanilla pod

VfM4meplse

Callie22 wrote: »

Yes, but you're better off whipping it before you freeze it, otherwise it might split when you thaw it.

bexxie90 wrote: »

Oh no!! I've frozen three huge tubs without whipping. Can I still use?? :eek:

Not read the rest of the thread but am running the contents of my freezer down over the next 3 weeks pending the delivery of a new FF. I know there is a 600ml tub of unwhipped frozen double cream lurking in there somewhere. My plan is to take it out at the last minute during the defrost, make a huge vat (by that I mean 10L) of mushroom soup and add the cream once cooled and blitzed. Then it will go straight back in the freezer

So my suggestion is that you use it when you are catering for the masses. From my experience, anything less than completely whipped does not work well when defrosted.

melanzana

Great thread.

When you defrost whipped cream, what is it like? Can you use it with say warmed apple tart or such, as you would with fresh whipped cream, or is it better to use in cooked recipes and the like?

Thanks.

meema4788

I'm so excited (sad I know) but I have just made my first batch of butter! OMG it was so easy! I had half a pot of double cream that I was going to throw away until i read peoples comments about making butter. I'm so glad I did, I got a Kenwood Prospero for christmas so was giddy at the excuse to use it! I put the cream in and let the k beater do its stuff! I'll be at my local co-op first thing tomorrow to see if they have any reduced double cream! Going to have a scout round on the forum now to see what other scrum my delights I can make with my Kenwood! :T Now need to find something to make with the buttermilk too !