Originally Posted by letscook
I freeze buttermilk with out any problems.
I always end up with heavy cream left over and the have to try to figure out what to use it in to use it up.
Has anyone froze it and does it work or break down.
In my experience with double cream which seems to be our equivalent, you are advised to whip it before freezing. If you thaw it and then stir it I've found it "breaks" and goes back to liquid and won't whip.
If you whip it and use it as filling or topping for a cake before freezing the cake it seems to be fairly stable.
You could always add some sort of soft fruit (berries such as raspberries, strawberries, blueberries, etc) and sugar to taste and make ice cream with it. Just mash up the fruit, add sugar (I use icing sugar - powdered sugar?), whip the cream to soft peaks and fold in the fruit and sugar and freeze.