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04-16-2019 04:37 PM
04-16-2019 05:27 PM - edited 04-16-2019 06:15 PM
Note that freezing works best with heavy cream (at least 36% fat) rather than lighter dairy options, and the overall success of the frozen-then-thawed liquid really depends on what you're using it for. In general, it's fine for baking purposes, but I've found that it doesn't make great whipped cream and it doesn't work quite as well as fresh cream in things like puddings where you're seeking stability and thickness; it has a tendency to separate, and even when you shake it up to re-emulsify it, the product just isn't the same.
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