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Old 05-28-2006, 07:20 PM   #1
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Can you freeze cream?

30% cream? This may be creamier than whipping cream, as I'm not sure what the cream content is for whipping cream in the US.

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Old 05-28-2006, 07:26 PM   #2
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Yes, but I don't think it will whip. When it thaws it sometimes looks chunky but you can shake it up.
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Old 05-28-2006, 08:37 PM   #3
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I really dont know, but Michael FTW should be able to answer your question. He's the food science guy on here :) I'm sure there was a post on here about that, so try a search for cream.
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Old 05-29-2006, 11:37 AM   #4
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I thought most heavy cream here in the US was 40%?
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Old 05-29-2006, 02:33 PM   #5
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I know British double cream is creamier than US cream. I wasn't sure what the cream content was for heavy whipping cream in the US. Could be creamier.

Thanks for the input. I'll freeze it and see what happens. I don't intend to whip it.
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Old 05-29-2006, 02:34 PM   #6
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30% cream is a light cream. It will freeze but with the same provisos I mentioned before--may separate and may not look reall good.
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Old 05-29-2006, 05:46 PM   #7
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Here's a chart to help you keep track of the differences:


Heavy cream has a milk fat content of between 36 and 40%
Light whipping cream, 30 to 36%
Light cream (also called coffee or table cream) 18 to 30%
Half and half is 10 to 12% milk fat.
Whole Milk is 3.7% milk fat.
Then there are 2% and 1% milks and...
Skim, which must be less than 0.5% milk fat.
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Old 05-29-2006, 07:32 PM   #8
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I should have said light whipping cream, but I wouldn't count on it whipping well.
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Old 05-29-2006, 10:44 PM   #9
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Instead of freezing the cream make a quiche or frittata with it and then you can freeze the finished product. Better yet, make ice cream!! (It is best to buy the cream fresh as you need it.)
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Old 11-24-2006, 05:56 PM   #10
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An advance on the original question....does anyone know if i could freeze clotted cream? If so how long for?
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