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Old 12-08-2010, 05:35 PM   #1
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Can heavy whipping cream be frozen?

Just bought a big thing of it from Costco and I don't think I'll be able to go through it by the time it expires. Can it be successfully frozen? TIA!
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Old 12-08-2010, 05:36 PM   #2
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It didn't work for me.
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Old 12-08-2010, 09:15 PM   #3
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when I did it and thawed it, it curdled and didn't have any of the characteristics we look for in heavy cream. no good in coffee or quiche. I threw it all out. sorry.

while you have it, keep it AGAINST the back of your fridge on the top shelf. that's by far the coldest place and preserves it best. sometimes they last many weeks past the date before you notice any sour taste or smell, so don't just throw it out when the label says to. this is especially true of the ultrapasturized types.
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Old 12-08-2010, 10:25 PM   #4
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Cream has a very long shelf it should be fine for quite a while, when buying make sure to get the best date. It doesn't freeze well, it separates. I have had success freezing whipped cream "clouds" and putting it in my coffee frozen. I have put homemade ice cream in my coffee to just fine too.
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Old 12-08-2010, 10:40 PM   #5
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Yes make something with it before it goes bad like clouds or a quiche or two.
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Old 12-09-2010, 02:39 AM   #6
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Ok - thanks! This is ultra pasturized so I figured it would last quite a while past the expiration date. I don't put it in my coffee, I just use it for cooking - too bad it curdles - I thought I remembered my mom freezing heavy cream in the past, glad I asked before I tried it!
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Old 12-09-2010, 04:09 AM   #7
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If you have enough, make it into ice cream.
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Old 12-09-2010, 11:11 AM   #8
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Quote:
Originally Posted by beachbumwannabe View Post
Just bought a big thing of it from Costco and I don't think I'll be able to go through it by the time it expires. Can it be successfully frozen? TIA!
Hi BBW ;-)

You may find my experience using frozen Heavy Whipping Cream in posts #38>40 page 2 of this thread useful:

http://www.lowcarbfriends.com/bbs/lo...-please-2.html

Here is an exerpt:

"PS: Guess I should add that it takes about 3 days for the heavy cream to thaw in my refrigerator. I give it a good shaking and although it it still appears a bit lumpy, it dissolves quite well in hot drinks and the lumps smooth out in my ice cream mix using the hand mixer to blend the ingredients together. If you are still bothered by the consistency, merely heat the cream as in making a custard mix and the cream will become all nice and smooth again ;-) The resulting ice cream, however, is delicious...made English Toffee today...only 14.7 carbs for the batch ;-)"

I wouldn't worry about freezing when you wish...hope this helps...locarbman ;-)

Last edited by locarbman; 12-09-2010 at 11:23 AM..
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Old 12-09-2010, 04:18 PM   #9
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Thanks for that locarbman - since it's such a huge amount I was thinking I'd try to freeze some anyway, just to see what happened. Glad it worked for you!
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