I purchased a small container of whipping cream to surprise my hubby with strawberry shortcake this weekend but he is not up for it. I have not opened the container and wonder if anyone knows if you can safely freeze these little containers, how long they will keep frozen then when thawed does the whipping cream reconstitute itself and is actually usable?
I think it would be fine to do this. Any separation that occurs should be solved by the whipping process anyway...cream that is already whipped can be portioned out and frozen also....
I would agree with K. but several sites says it won't work as whipping cream but great for cooking with. I know I used to freeze milk with no problem.
However they say it's better to whip it first and freeze.
I found these instructions.
Whip the heavy cream with powdered sugar. Use 1 cup cream to 1/3 cup sugar. Add 1 tsp. vanilla extract or powder if desired. Whip until stiff peaks are formed, about 4 to 5 minutes. Separate the whipped cream into individual portions; either in molds such as an ice cube tray or in small plastic locking containers suitable for freezer storage.
To serve do not thaw but serve like an ice cream.
Let us know how it worked.
That's funny, I would think it would be just the opposite-that the separation of fat wouldn't reconstitute in a sauce but would if being whipped. Good to know, KB!
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