Freezing cream

[Guest guest]

I just wanted to share with you all...I've been experimenting freezing

cream, because when I was researching it I couldn't find any info.

I found that freezing high fat cream like heavy cream, it works fine.

the end result (after thawing) is no longer pourable; it gets thicker.

but the texture is smooth and nice, and melts beautifully when added

to warm oatmeal. i did not try whipping it however.

freezing light cream, however, is not so successful. it turns grainy

with a strange texture.

Hope this helps someone.

-Tamara