freezing cream

jackyann

Have just had a big family "do" and actually managed the catering very well - very little left-over except good stuff to enjoy the following day. Except for cream.....4 cartons of beautiful Longley Farm single cream.

I shall keep one or two past the "use by" because they are very good for a few extra days.
I know that the cream might go watery or separate if I freeze it, but has anyone tried it? I thought I might be able to use it in cooking.


I'd appreciate anyone who can share experiences, and if not, I shall give it go and feed back.

VfM4meplse

I've frozen double cream and milk before (both of which have been fine defrosted), but not single. I don't see that something with an in-between fat content wouldn't freeze well?

I say that as someone who gets through a great deal of single cream, just had some over a chopped banana - yummy!

purpleivy

our last lot of double wasn't very good, didn't whip, but did make good butter!

suki1964

If you do freeze it, decant it into a larger container, it tends to expand and explode before fully frozen

Butterfly_Brain

Whip the cream and pipe rosettes onto greaseproof paper, open freeze overnight, then pop into freezer bags or make butter

jackyann

Thanks all - will consider which to try and will let you know.

jackyann

Well, actually, I didn't freeze any in the end!
I made ice cream with 2 of them (why hadn't I thought of that?!) and a luscious quiche with another.
The last one is still sitting in the fridge as I thought I could just see if it would last - I intend to use it tomorrow, 3 days past "use by". I shall just sniff it and won't give it to anyone vulnerable.

Thanks for suggestions

Chris25

I've never frozen single cream before but regularly do with double or whipping cream.
I whip it beforehand but still find that it does sometimes split. However if you add the split cream to something hot like soup or custard, it melts in beautifully.