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Old 08-24-2011, 06:34 AM   #1
clackley
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Heavy Whipping Cream

Can it be successfully frozen and defrosted? I bought too much and it is getting very close to the expiry date - would hate to throw it away but if it won't be any good after defrosting - I don't want to waste the freezer space.
Thanks in advance.
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Old 08-24-2011, 06:44 AM   #2
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I tried it before, but after thawing it seems to separate into a thick clump of cream in a watery base. It didn't seem to want to mix back together very well. I just dumped out the watery part and used the cream portion, but it was very thick.
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Old 08-24-2011, 06:57 AM   #3
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I tried to freeze cream also, doesn't work, at least it didn't for me................. Ann
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Old 08-24-2011, 07:15 AM   #4
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Here's a link to a similar question: http://www.lowcarbfriends.com/bbs/lo...l#post14898968

Phos4Us says in #5 that it won't whip well, but can be used in other recipes.

HTH.
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Old 08-24-2011, 07:35 AM   #5
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Thank you for the info. I am going to freeze it in ice cube trays and use them in coffee. It is the organic type so even more dear.
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia

“Eat animals. Mostly fat. Enjoy!


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Old 08-24-2011, 07:57 AM   #6
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Freezing usually results in a curdled appearance of the cream when defrosted, so it is visually off-putting for uses like in coffee. That said, I have found when it is in cream sauces, gravies and soups, it's OK, because when you reheat those, the separated cream tends to "rebond" and get creamy again. At least that is my experience. I freeze the mushroom soups I make all the time and they reheat for cooking purposes just fine IMO.

Can't say the same thing for cream cheese. I have learned when that gets grainy from freezing, it stays that way when defrosted and cooking with it doesn't remedy that. So I never freeze cream cheese anymore.
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Old 08-24-2011, 08:03 AM   #7
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I always use a lid on my coffee so the appearance wouldn't bother me and that is what I use hwc for 99% of the time. But good to know for future reference.
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia

“Eat animals. Mostly fat. Enjoy!


"I resist insulin" Hyperlipid
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Old 08-24-2011, 11:36 AM   #8
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If you pop the cream in an ice cream maker with sweetener if desired and then pop it in ice cube trays and freeze it will stay together without breaking when added to coffee. I've made a full ice cream recipe and put a spoon or two in my coffee delish!!!
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Old 08-24-2011, 11:47 AM   #9
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Wow, that would have been wonderful - ice cream in my coffee - what could be better?!! I have already frozen them and they popped out of the tray perfectly and are stowed away for future coffees.
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia

“Eat animals. Mostly fat. Enjoy!


"I resist insulin" Hyperlipid
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Old 08-24-2011, 02:19 PM   #10
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I was wondering if you could whip the cream and freeze it that way? They freeze Cool Whip, and it's fine (of course, it's mostly chemicals!). there's frozen whipped cream on all sorts of frozen desserts. You could freeze the whipped cream in ice cube trays or in a pan and just scoop it out. I think it would be double the amount you plan to use (assuming it doubles in size when whipped..)

Just a thought. But I never have HWC left over...it goes fast at my house!
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Old 08-24-2011, 02:36 PM   #11
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I like this saying more than anything I have heard thus far.

Thanks for the information on HWC.
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Old 08-24-2011, 04:25 PM   #12
clackley
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That one really 'spoke' to me as well!
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"The energy content of food (calories) matters, but it is less important than the metabolic effect of food on our body." Dr. P. Attia

“Eat animals. Mostly fat. Enjoy!


"I resist insulin" Hyperlipid
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Old 08-24-2011, 04:56 PM   #13
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You already got your question answere. I just wanted to add a few more ways to use up previously frozen cream.
A good way to use the frozen cream is in cooking and for things like Panna Cotta. Since you are heating the cream it won't make any difference. Same goes for custards etc. Can also be used to make Creme Fraiche and Mascarpone cheese.
And you could be making creme fraiche or mascarpone and then freeze those. They are much more stable

Seems I never have any left over though The little bits that remain in the carton get made into creme fraiche just before they go bad - or ice cream
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Last edited by Phos4us; 08-24-2011 at 04:58 PM..
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Old 08-24-2011, 06:14 PM   #14
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I freeze rests of HWC in an ice cube mold and use the frozen cubes in shakes. For shakes it does not make any difference whether you use fresh HWC or frozen HWC cubes.
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Old 08-24-2011, 07:28 PM   #15
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Oh yes, I do that too, together with bits of leftover sugar-free syrup sometimes, also for shakes and smoothies!
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Old 08-25-2011, 04:35 AM   #16
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Quote:
Originally Posted by clackley View Post
Can it be successfully frozen and defrosted? I bought too much and it is getting very close to the expiry date - would hate to throw it away but if it won't be any good after defrosting - I don't want to waste the freezer space.
Thanks in advance.
What is the expiration date? I just opened a carton Monday, that expired 6/13/11. I didn't realize it was that old--must have gotten stuck in the back of the fridge. It is just fine, and it was just sitting in my fridge this whole time I say don't worry about it!!! Unless you have gallons. But then again, I drink 3 cups of coffee a day and use quite a bit of cream
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Old 08-25-2011, 01:14 PM   #17
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I like to whip mine w/ a little stevia and cocoa powder and store in the freezer. It's a little firmer than ice cream but does the trick for a quick bite to eat.
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