Freezing Cream
- Thread starter abifae
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big brown horse
Hoof In Mouth
Yes it will!
You need to give it at least 1 1/2 inch of head space...take it from dumb ol me, who killed 3 jars of rabbit bone broth in the freezer.
You need to give it at least 1 1/2 inch of head space...take it from dumb ol me, who killed 3 jars of rabbit bone broth in the freezer.
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big brown horse
Hoof In Mouth
abifae said:LOL Okay. I'll pour some out and not recap it til it freezes.
Not like "pour out" to waste. I'll make a mousse or something
as I read "pour some out" I thought of cafe con leche. mmm!Bubblingbrooks
Made in Alaska
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Texture changes, just so you know. The fat molecules burst, and it gets grainy.
For some reason, it behaves differently then if it was made into ice cream
For some reason, it behaves differently then if it was made into ice cream
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- #6
I like to freeze cream in ice cube trays. I don't use a lot of cream, except around the holidays , so I will buy a pint and use what I need, and freeze the rest. A couple of cubes does wonders for certain sauces, or in some desserts. As you say, it won't whip, but if that is what you want you can whip it first, then put some *plops* on a baking sheet, and freeze them that way. Package the frozen *plops* in containers of some sort, and bring them out to top desserts or hot chocolate or something like that.
, so I will buy a pint and use what I need, and freeze the rest. A couple of cubes does wonders for certain sauces, or in some desserts. As you say, it won't whip, but if that is what you want you can whip it first, then put some *plops* on a baking sheet, and freeze them that way. Package the frozen *plops* in containers of some sort, and bring them out to top desserts or hot chocolate or something like that.
Neko-chan
Lovin' The Homestead
Somehow, I don't want to associate fresh cream with the descriptive word "plops"...
