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

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@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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@goldenlocks 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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Re: QUESTION FOR BAKERS

[ Edited ]

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.