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Old 03-24-2014, 09:48 AM   #1
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Freezing heavy cream

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

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Old 03-24-2014, 12:06 PM   #2
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uh-oh. I just remembered that I have half a cup of lite coconut milk in the fridge somewhere...

Good question. More should be written on what freezes well and how it changes or not. I drink milk in my coffee (usually), so if I have any kind of cream getting close to it's demise it goes in my coffee... or chicken gravy, mashed potatoes, something.
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Old 03-24-2014, 12:15 PM   #3
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I've frozen whole milk with no problems except there MAY be a slight change in taste, but for cooking, o.k.

I've frozen half and half with less success. And heavy cream with even less success. It must be the fat content.

If the heavy cream is ultra-pasteurized and unopened it will keep for a LONG time just in the fridge. I've done that. Opened cartons? Still keeps a long time. I've done that too.

That's just my personal experience.
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Old 03-24-2014, 12:36 PM   #4
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I have tried freezing heavy cream. When it thaws out it tastes fine. It has a funny texture. I don't know what you can do with it. It wouldn't make whipped cream. It can probably be used in something where you don't mind it looking curdled/lumpy.
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Old 03-24-2014, 12:41 PM   #5
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Heavy cream would never make it to the freezer in my house. It would either be used up in coffee, or even poured in a glass for a truly decadent treat.
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Old 03-24-2014, 12:46 PM   #6
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Quote:
Originally Posted by Zhizara View Post
Heavy cream would never make it to the freezer in my house. It would either be used up in coffee, or even poured in a glass for a truly decadent treat.
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.
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Old 03-24-2014, 12:47 PM   #7
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Here's another way to use heavy cream. I've made this before and it's great.

"Russian Cream

4 Cups Cream
2 Cups Sugar mixed with 1 tablespoon gelatin
2 Cups Sour Cream
1 Tablespoon Vanilla

Blend well and stir over medium heat until sugar and gelatin are THOROUGHLY dissolved. Cool and then, mixing quickly, add the Sour Cream and vanilla until well blended and smooth. Pour into mold or bowl and chill for four hours or overnight.
12-16 servings.

I saw versions of this recipe many places... suggested serving ideas included serving with fresh strawberries, berries, fresh peach slices, etc. I served it with raspberry sauce over the top. Of course, it's delicious just plain!"


RUSSIAN CREAM
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Old 03-24-2014, 12:50 PM   #8
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4 cups of heavy cream is never what I would call "left over". I usually buy heavy cream in a 500 ml (~2 cups) container.
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Old 03-24-2014, 12:58 PM   #9
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I wonder if the floating fat is a temperature thing, Tax? I don't see cream floating around when I put it in my coffee... but then I always add the cream before the coffee. Maybe that makes a difference.
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Old 03-24-2014, 12:58 PM   #10
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Quote:
Originally Posted by taxlady View Post
4 cups of heavy cream is never what I would call "left over". I usually buy heavy cream in a 500 ml (~2 cups) container.
But the recipe CAN be divided by two, probably even by 4 (maybe).
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