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Frozen cream
VfM4meplse
Posts: 34,269 Forumite
I have loads of frozen cream in my freezer that I wanted to use in desserts.
The first time I did this worked well, so when I next saw a load of reduced price cream I bought it and stuck it in the freezer so I could make a tray of fudge in bulk. Unfortunately the next time I tried, the cream split...not a nice result!
I don't want to waste ingredients again, so I'd like ideas of what to do with it? The only thing I can thing of so far is adding to soups, stroganoffs, curries etc. But there is rather a lot of it
The first time I did this worked well, so when I next saw a load of reduced price cream I bought it and stuck it in the freezer so I could make a tray of fudge in bulk. Unfortunately the next time I tried, the cream split...not a nice result!
I don't want to waste ingredients again, so I'd like ideas of what to do with it? The only thing I can thing of so far is adding to soups, stroganoffs, curries etc. But there is rather a lot of it
Value-for-money-for-me-puhleeze!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy
...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy
...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!0
Comments
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Can't help you with recipes at the moment, but I've always whipped cream before freezing, and that works. Don't think that single cream freezes well, tends to separate.0
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It was actually whipped cream that ruined my last recipeAnne_Marie wrote: »Can't help you with recipes at the moment, but I've always whipped cream before freezing, and that works. Don't think that single cream freezes well, tends to separate.. It split and lefty a very greasy result.
Result: dessert-making credentials died that day
Value-for-money-for-me-puhleeze!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!0 -
Oh dear, not had that happen. Only thing which you probably did anyway, was to try to mix it back together. 0
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Make butter? it's surely half way there anyway? Never done it myself but some on this forum have. I'm sure a forum search would lead you to instructions.0
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Anything fatty tends to split on defrosting, cream cheese, whipped cream etc, quick whisk with electric mixer usually brings it back together again.0
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I had 600ml of single cream which I added to a huge vat of cauliflower soup (no cheese!) and it was absolutely delicious, albeit a bit different for me.
Have decided to take a risk with the whipping cream and use it to make this recipe - will just reduce the amount of condensed milk as its far too sweet anyway! Am sure re-freezing will be fine once its cooked through. I bought some lolly moulds recently and am desperate to try them!
Just one other question - I know that caramel sauce keeps well in the fridge, but how about frozen?Value-for-money-for-me-puhleeze!
"No man is worth, crawling on the earth"- adapted from Bob Crewe and Bob Gaudio
Hope is not a strategy...A child is for life, not just 18 years....Don't get me started on the NHS, because you won't win...I love chaz-ing!0 -
An American friend passed on a tip for freezing cream, she always whisked it with a spoonful of icing sugar. Since I use frozen cream for sweet & savoury, I label the sweetened cream. (by label, I mean I write it on with a CD marker pen that I got free on a course; catch me using labels like an efficient housewife).0
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