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Old 03-24-2014, 01:47 PM   #11
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A friend used to combine a can of frozen juice with a pint of whipping cream and freeze it. It was a lovely dessert...
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Old 03-24-2014, 01:54 PM   #12
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A friend used to combine a can of frozen juice with a pint of whipping cream and freeze it. It was a lovely dessert...
That sounds easy enough for even me to do! And delicious.
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Old 03-24-2014, 02:26 PM   #13
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You can whip heavy cream and then freeze blobs or something prettier. Works well as decoration.
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Old 03-24-2014, 05:55 PM   #14
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To the OP. We have problem getting heavy cream here. So whenever we are so lucky to find some we buy as much as we can afford and freeze most of it, leaving out some for immediate use. We had some seating in the freezer for more than 6-7 month, works totally fine after it is defrosted.
As the matter of fact we used to have to freeze milk, milk doesn't freeze as well as heavy cream.
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Old 03-24-2014, 06:32 PM   #15
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I've read that the higher the fat content the better dairy products freeze.
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Old 03-25-2014, 06:06 PM   #16
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When I buy buttermilk I always have leftover and don't want to throw out.
I was told you can freeze it. I have had great results with it.
I freeze it in 1/2 cup portions.

I have the same problem with heavy cream. Can you freeze heavy cream?
Has anyone done it? Does it change texture or taste etc?

Thank you
It will freeze fairly successfully if you whip it first but it's the thawing that can get you into trouble. When it's defrosted it will "fall" if you stir it. I learned this to my cost in Spain when asked by Spanish friends to make an "English" trifle. I wanted to put whipped cream on top and I could only buy frozen whipped cream in sort of pellets. I thawed them, stirred them together and got a runny mess which wouldn't come together again. It sort of separated.

The best thing to do (according to my freezer recipe book) if you are going to want whirls of cream to go on top of something is to pipe it onto a baking parchment line sheet pan and freeze it open then pack them in a rigid box. Put them in place before they defrost. If you want it for something like a pavlova you could just freeze spoonsful in the same way.

However, this chap says that you can freeze it in it's runny state and whip it when it's thawed
Can I Freeze Cream? | David Lebovitz
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Old 03-25-2014, 06:18 PM   #17
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The best thing to do (according to my freezer recipe book) if you are going to want whirls of cream to go on top of something is to pipe it onto a baking parchment line sheet pan and freeze it open ...
I think we are talking about different things here. Heavy cream is a liquid.
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Old 03-25-2014, 06:24 PM   #18
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I find that if I put it in coffee there are little globs of fat floating in the coffee.

On the other hand, I could use it up making a brandy Alexander.
I can only drink cream with coffee if the cream is floating on the top of the coffee. Of course, if the coffee has Tia Maria in it it's even better. Hic!

(Diverging a bit - have you ever had Tia Maria or other coffee liqueur with cream floating on top? Divinely inspired combination! It was a bit of a craze in the 1960s over here)
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Old 03-25-2014, 08:18 PM   #19
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I used to buy whole milk when it came on special. (Used to way back when!) I would freeze the bags. Then mix it half and half with reconstitued powdered milk.

I'll explain for those of you who are sitting there saying... "Wha?? Bags??"

In Quebec and eastern Ontario, we can buy our milk in 3 plastic bags (that total up to 4 litres). Yes we can get it in plastic bottles and cartons as well, but when you want a gallon ... you get 4 litres. I'll post pictures later.

In the meanwhile, with 4 kids in the house I used to buy powdered milk, and mix it with whole milk. Due to refridgerator space I would freeze the extra bags. I found when you defrosted them the cream separated but a whiz in the blender took care of that.

You could give your cream a zap in a blender or hand held mixer - you would just have to be careful to stop before "butter"....
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Old 03-25-2014, 08:45 PM   #20
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Too bad powdered milk costs more than fresh milk nowadays.
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