I like to make my soups in advance and freeze them or keep them in the fridge. Can anyone please tell me what I could use instead of fresh cream that wouldnt go off during keeping. My creams been going off in my soup and Id rather it didnt. I dont keep fresh cream on hand and so adding a little when reheating the soup doesnt work for me. Also helps if I can boil it when I reheat it. Would evaporated milk or reduced cream or something of that nature go off as fresh cream does. TIA.
marie196,
Jul 11, 3:37am
Freeze the cream into ice cube trays, and take out as needed
waswoods,
Jul 11, 3:37am
The evaporated milk would work as would the new Cream for Cooking by Philladelphia
bop,
Jul 12, 3:49am
coconut cream
blt10,
Jul 12, 3:50am
Can you not add the cream on reheat?
lilyfield,
Jul 12, 5:41am
freeze whipped cream in containers and add a little to soup just before serving. It scoops out from frozen easely
pickles7,
Jul 12, 5:49am
no cream! , would be nicer than cream, any other way, but fresh... .
malcovy,
Jul 12, 6:22am
I don't recommend freezing unwhipped cream as it tends to seperate once thawed. Whipped Cream is fine to freeze.
gr8stuf4me,
Jul 12, 9:18am
Thanks for all your advice, nice one! Has given me some ideas as to how to get around it.
korbo,
Jul 12, 7:27pm
not advice, but need some advice. when making a soup such as a seafood chowder, when would you put the cream in. at a resturant, the seafood chowder always tastes very creamy and i guess they add cream. thanks to anyone who can help
ferita,
Oct 21, 8:02am
at the end
Creaminess can also be made by using bechemal and even egg yolks
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