Freezing cream

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Every time I buy cream for a recipe, I end up with some left over. Can I
freeze it in small containers or ice cube trays and use it for sauces?--or
will it go funny and cause the sauce to break?
Janet

http://www.foodsafetyline.org/english/pdfs/DairyFresh.pdf

"MOMPEAGRAM" <[email hidden]> wrote in message
news:1123725092.5c3d7a512761b9c5312b11104e52c278@teranews...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Every time I buy cream for a recipe, I end up with some left over. Can I
freeze it in small containers or ice cube trays and use it for
sauces?--or will it go funny and cause the sauce to break?
Janet

http://www.foodsafetyline.org/english/pdfs/DairyFresh.pdf

Thank you.

Janet Bostwick said:

Every time I buy cream for a recipe, I end up with some left over. Can I
freeze it in small containers or ice cube trays and use it for sauces?--or
will it go funny and cause the sauce to break?

Not a good idea. Freezing disrupts the fat globules so that the texture,
flavor, cooking characteristics and appearance will be negatively affected.

Sorry.

Pastorio

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Every time I buy cream for a recipe, I end up with some left over. Can I
freeze it in small containers or ice cube trays and use it for
sauces?--or will it go funny and cause the sauce to break?

Not a good idea. Freezing disrupts the fat globules so that the texture,
flavor, cooking characteristics and appearance will be negatively
affected.

Sorry.

Pastorio

I do it all the time, freeze cream that is. And it works just fine. Mind
you, you only want to freeze good quality cream (=plain heavy cream, no
additives of any kind), not the kind that contains karrageenan, milk or any
other stuff. The good quality one freezes just fine, and I use it in sauces
and alike. The poor quality so called whipping cream that contains all sorts
of additives, does not work in the freezer at all.

Also, if you want to use cream for decoration of cakes a good idea is to add
a little bit of sugar and whip the cream to nice peaks, put it through a
spritzer and create nice little cream roses. Put those cream "roses" on a
cookie sheet covered with baking paper (non stick kind) and flash freeze.
Once solid, back in containers and use baking paper between layers and
return to freezer. Easy decorations to use on your Key Lime pie and pumpkin
pies and alike.
-K

"Janet Bostwick" <[email hidden]> wrote in message
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Quoted message said:

"MOMPEAGRAM" <[email hidden]> wrote in message
news:1123725092.5c3d7a512761b9c5312b11104e52c278@teranews...

Quoted message said:

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Every time I buy cream for a recipe, I end up with some left over. Can
I freeze it in small containers or ice cube trays and use it for
sauces?--or will it go funny and cause the sauce to break?
Janet

http://www.foodsafetyline.org/english/pdfs/DairyFresh.pdf

Thank you.

My pleasure.

"Kaari Jae" <[email hidden]> wrote in message
news:vkAKe.15169$7d.14279@trnddc08...

Quoted message said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick said:

Every time I buy cream for a recipe, I end up with some left over. Can
I freeze it in small containers or ice cube trays and use it for
sauces?--or will it go funny and cause the sauce to break?

Not a good idea. Freezing disrupts the fat globules so that the texture,
flavor, cooking characteristics and appearance will be negatively
affected.

Sorry.

Pastorio

I do it all the time, freeze cream that is. And it works just fine. Mind
you, you only want to freeze good quality cream (=plain heavy cream, no
additives of any kind), not the kind that contains karrageenan, milk or
any other stuff. The good quality one freezes just fine, and I use it in
sauces and alike. The poor quality so called whipping cream that contains
all sorts of additives, does not work in the freezer at all.

Also, if you want to use cream for decoration of cakes a good idea is to
add a little bit of sugar and whip the cream to nice peaks, put it through
a spritzer and create nice little cream roses. Put those cream "roses" on
a cookie sheet covered with baking paper (non stick kind) and flash
freeze. Once solid, back in containers and use baking paper between layers
and return to freezer. Easy decorations to use on your Key Lime pie and
pumpkin pies and alike.
-K

Depends WHERE you are. In Canada, we can not get cream any higher fat
content than whipping and I believe it's the same
in the US. Unlike the UK.

In article <1123760745.fe7b53de6591a64f7581f1cad4a60371@teranews>,

MOMPEAGRAM said:

"Kaari Jae" <[email hidden]> wrote in message
news:vkAKe.15169$7d.14279@trnddc08...

Quoted message said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Janet Bostwick wrote:
> Every time I buy cream for a recipe, I end up with some left over. Can
> I freeze it in small containers or ice cube trays and use it for
> sauces?--or will it go funny and cause the sauce to break?

Not a good idea. Freezing disrupts the fat globules so that the texture,
flavor, cooking characteristics and appearance will be negatively
affected.

I do it all the time, freeze cream that is. And it works just fine. Mind
you, you only want to freeze good quality cream (=plain heavy cream, no
additives of any kind), not the kind that contains karrageenan, milk or
any other stuff. The good quality one freezes just fine, and I use it in
sauces and alike. The poor quality so called whipping cream that contains
all sorts of additives, does not work in the freezer at all.

Also, if you want to use cream for decoration of cakes a good idea is to
add a little bit of sugar and whip the cream to nice peaks, put it through
a spritzer and create nice little cream roses. Put those cream "roses" on
a cookie sheet covered with baking paper (non stick kind) and flash
freeze. Once solid, back in containers and use baking paper between layers
and return to freezer. Easy decorations to use on your Key Lime pie and
pumpkin pies and alike.

Depends WHERE you are. In Canada, we can not get cream any higher fat
content than whipping and I believe it's the same in the US. Unlike the UK.

In this part of Oz nearly all the "cream" is that adulterated
"thickened" [censored] -- but, if you look hard, and have a bit of luck, you
can find the real stuff in 300 mL containers at both our supermarkets.
(In fact I've got some in the fridge right now -- to go with the
strawberries of course.)

Cheers, Phred.

--
[email hidden]

MOMPEAGRAM said:

Depends WHERE you are. In Canada, we can not get cream any higher fat
content than whipping and I believe it's the same
in the US. Unlike the UK.

Actually, in Canada we can get cream with higher fat content than whipping cream
(35%) . Most of the local grocery stores sell clotted cream, which is closer to
50%, though it is imported.

MOMPEAGRAM said:

"Kaari Jae" <[email hidden]> wrote in message
news:vkAKe.15169$7d.14279@trnddc08...

Quoted message said:

"Bob (this one)" <[email hidden]> wrote in message
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Quoted message said:

Janet Bostwick wrote:

<snip>

Quoted message said:

Depends WHERE you are. In Canada, we can not get cream any higher fat
content than whipping and I believe it's the same
in the US. Unlike the UK.

In the U.S. Pasturized milk is 3.2. to 4.5% butterfat. Ice cream mix is 10%,
whipping cream is 37%. Take it or leave it. There are no exceptions if you
want to stay in business, unless you buy direct from the dairy farmer. Severe
penalties apply. In the real world dairies do not try to achieve the lower end
for butter fat. The demands of production dictate keeping to the middle road
to avoid violating state law. Maybe somebody here has different numbers
that they can back up.
--
The Brick said that (I only did a couple of years in the dairy business, so I
probably don't know what I'm talking about.)

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Brick said:

MOMPEAGRAM said:

"Kaari Jae" <[email hidden]> wrote in message
news:vkAKe.15169$7d.14279@trnddc08...

Quoted message said:

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...
> Janet Bostwick wrote:

<snip>

Quoted message said:

Depends WHERE you are. In Canada, we can not get cream any higher
fat content than whipping and I believe it's the same
in the US. Unlike the UK.

In the U.S. Pasturized milk is 3.2. to 4.5% butterfat. Ice cream mix
is 10%, whipping cream is 37%. Take it or leave it. There are no
exceptions if you want to stay in business, unless you buy direct
from the dairy farmer. Severe penalties apply. In the real world
dairies do not try to achieve the lower end for butter fat. The
demands of production dictate keeping to the middle road to avoid
violating state law. Maybe somebody here has different numbers that
they can back up. --

There's at least one commercial brand available in St. Louis that is
40%. Pevely I believe, but I'd have to check at the store.

Brian