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Trusted Contributor
shortbreadlover
Posts: 1,136
Registered: ‎06-25-2018

Re: QUESTION FOR BAKERS

‎04-16-2019 03:23 PM

and you can freeze any leftover cream to cook with at a  later date

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Esteemed Contributor
eddyandme
Posts: 7,272
Registered: ‎09-24-2011

Re: QUESTION FOR BAKERS

‎04-16-2019 04:11 PM

@shortbreadlover wrote:

and you can freeze any leftover cream to cook with at a  later date

wow!  i DIDN'T KNOW THAT - THAN YOU @shortbreadlover !

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deepwaterdotter
Posts: 13,043
Registered: ‎03-09-2010

Re: QUESTION FOR BAKERS

‎04-16-2019 04:37 PM

@eddyandme wrote:
@shortbreadlover wrote:

and you can freeze any leftover cream to cook with at a  later date

wow!  i DIDN'T KNOW THAT - THAN YOU @shortbreadlover !

Neither did I , good to know.

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Esteemed Contributor
loriqvc
Posts: 5,981
Registered: ‎11-06-2011

Re: QUESTION FOR BAKERS

[ Edited ]

‎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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