Yes, you can freeze farm cream. Many bakers find themselves with extra cream, especially when buying it in larger quantities.
Freezing Cream: What You Need to Know
According to the provided reference, freezing cream is perfectly acceptable. This can be incredibly useful when you have leftover cream after a recipe or purchase it in bulk.
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Why Freeze Cream?
- Avoids waste of leftover cream.
- Allows for convenient storage for future use.
- Saves money by buying larger quantities when on sale and freezing the excess.
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Practical Insights:
- Freeze in smaller portions. For example, consider using ice cube trays to freeze small amounts for specific recipes.
- Freeze in airtight containers to prevent freezer burn and odor absorption.
- Remember to label and date your frozen cream.
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Using Frozen Cream:
- Thaw frozen cream in the refrigerator.
- The texture of the cream may change slightly after thawing and it is best to avoid using it for applications where it will be whipped.
- Use thawed cream in recipes, sauces, soups, baking, and coffee.
How to Freeze Cream
- Portion: Divide the cream into appropriate portions.
- Container: Pour the cream into airtight, freezer-safe containers. Leave a little space at the top to allow for expansion.
- Label: Label each container with the date and contents.
- Freeze: Place the containers in the freezer.
Considerations When Freezing Cream
While freezing cream is safe, keep in mind that the texture might change upon thawing. It's generally better to use thawed cream in cooked applications rather than trying to whip it.
