We very rarely ever have cream and when we do there's usually some left so to save its life I freeze it, then use it mainly for scones.:-))
antoniab,
Dec 21, 8:37am
I add it to things like pumpkin soup or some pasta sauces to make it creamy, like ^ dont always use the whole lot so freeze in ice cubes then bag up :)
gardie,
Dec 21, 4:45pm
Mix 300ml with 6 eggs to make 12 mini quiches (muffin tin sized).Add chopped veges/ham/cooked chicken/ all sorts.20 - 25 mins 150deg.
lythande1,
Dec 21, 5:42pm
Whatever you would normally use it for. Freezing doesn't affect it.
sylvia1,
Dec 21, 6:05pm
You can whip it up first and put into iceblock trays for individual servings
wildflower,
Dec 22, 2:20am
That answers my question about if it beats up okay after it's been frozen.Was just going to go ahead and try anyway:)
uli,
Dec 22, 3:17am
You can use it for anything fisher.
malcovy,
Dec 22, 3:22am
If I have excess cream I whip it and then on a lined tray I pipe swirls and when the tray is full I pop it in the freezer.When the swirls of cream are frozen I put them into a container and back in freezer.Very very handy and the swirls of cream thaw beautifully.
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