. or does it separate on thawing? We eat very little cream and I'm sick of throwing out half bottlefuls, would be so much better if it could be kept and used up later.
unknowndisorder,
Oct 24, 2:14am
I have frozen and then used for making ice cream. I just let it thaw out slowly. Not sure how it would whip up, but nothing to lose really.
wildflower,
Oct 24, 2:23am
It won't whip after being frozen but fine for recipes like tarts etc where whipping isn't required.
kaddiew,
Oct 24, 3:04am
I've frozen small amounts of excess whipped cream, and the thawed result is ok.
gildon,
Oct 24, 4:39am
Thank you everyone - that all helpful.
punkinthefirst,
Oct 25, 2:51am
I pipe, or blob whipped cream onto a gladwrapped tray and freeze it. Bag up the frozen blobs and use them as you would a normal blob of cream. No need to thaw because it softens in no time.
vashti,
Oct 25, 6:57am
I make sponge drops and fill with fresh whipped cream. They freeze well and thaw in about 2 hours the cream holds its shape and when I get to the venue I dust with whipped cream. I never make them more than a couple of days ahead though.
socram,
Oct 25, 7:03am
Have you ever bought frozen eclairs? Apparently It freezes better if whipped with a little sugar added.
vashti,
Dec 9, 12:08pm
#7 Sorry dust with icing sugar not whipped cream. Must have had one of my more dozy moments.
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