Guest guest Posted December 19, 2002 Report Share Posted December 19, 2002 In a message dated 12/19/02 8:24:33 PM Eastern Standard Time, cbdfarm@... writes: > We often freeze cream and then use it to make whipped cream later on. It > works fine Thanks, Danny, I'm happy to hear that. Do you notice any taste or texture difference at all? I notice the raw whipped cream seems to taste better even when I make it the same way with pasteurized non-homogenized cream, so I'm hoping to get the best taste for my Christmas present pies ;-) I'm very happy to hear of your success and look forward to my own :-) Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2002 Report Share Posted December 20, 2002 We often freeze cream and then use it to make whipped cream later on. It works fine. thanks danny ----- Original Message ----- From: ChrisMasterjohn@... Sent: Thursday, December 19, 2002 7:26 PM Subject: freezing cream Has anyone ever tried freezing cream? How did it work? I want to make some things with whipped cream for Christmas, but the drive for the raw cream is an hour and a half, and I just got some and probably won't be able to go again, so I'm hoping to be able to freeze it and whip it up on Monday or something. I'm going to try freezing a cup first for a day or two to experiment. If anyone has any experience, please let me know. Thanks, Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2002 Report Share Posted December 20, 2002 Quoting ChrisMasterjohn@...: > Has anyone ever tried freezing cream? How did it work? I want to make > some > things with whipped cream for Christmas, but the drive for the raw cream > is > an hour and a half, and I just got some and probably won't be able to go > again, so I'm hoping to be able to freeze it and whip it up on Monday or > something. I'm going to try freezing a cup first for a day or two to > experiment. I don't know about whipping cream, but with table cream the fat tends to separate out, and it's hard to mix them back together. A blender or vigorous shaking can do the job reasonably well, but I can never quite get it back to being as smooth as it was prior to freezing. -- Berg bberg@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2002 Report Share Posted December 20, 2002 No, we have never noticed any differences either in taste or texture. We have always used raw cream for this so I guess that pasteurized would make a difference. Freezing is kinda like suspending things in time so theoretically there should be very little difference from the raw product. thanks danny Thanks, Danny, I'm happy to hear that. Do you notice any taste or texture difference at all? I notice the raw whipped cream seems to taste better even when I make it the same way with pasteurized non-homogenized cream, so I'm hoping to get the best taste for my Christmas present pies ;-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 20, 2002 Report Share Posted December 20, 2002 I had ordered frozen cream from a mail order source to make ice cream. The cream and ice cream *tasted* wonderful, but the texture was grainy, not smooth, with little globules of fat (didn't stop my husband and son from devouring the ice cream though ;o) ). Whipping the cream may give better results. Good luck with all your cooking! Vivian Berg bberg@... I don't know about whipping cream, but with table cream the fat tends to separate out, and it's hard to mix them back together. A blender or vigorous shaking can do the job reasonably well, but I can never quite get it back to being as smooth as it was prior to freezing. -- Quoting ChrisMasterjohn@...: > Has anyone ever tried freezing cream? How did it work? I want to make > some > things with whipped cream for Christmas, but the drive for the raw cream > is > an hour and a half, and I just got some and probably won't be able to go > again, so I'm hoping to be able to freeze it and whip it up on Monday or > something. I'm going to try freezing a cup first for a day or two to > experiment. Quote Link to comment Share on other sites More sharing options...
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