Tuesday, February 11, 2014

Waste Nothing: Freezing whipping cream

So, for me, saving the whipping cream usually comes about as a markdown find on cartons of whipping cream. Although, on holidays, there's often a few dollops of whipped cream left from the big meal, or part of a carton sitting in the fridge. This can be saved. I have three ways that I freeze whipping cream, for use later on.

  • I freeze whipping cream, unwhipped, in ice cube trays (as I do half & half), to add to soups and sauces. Once frozen, I keep in a large plastic bag in the freezer.

  • I also freeze whipping cream right in the carton, a pint at a time. I use this to make ice cream later on. Frozen, then thawed, whipping cream will work best in frozen desserts, if the whipping cream is cooked in a custard base. This minimizes any textural changes from freezing the cream.

  • And I freeze already whipped cream, in dollops, to top desserts in the next 6 to 8 weeks.


To freeze whipped cream, here are my mom's instructions:


Line baking sheets with foil.

In a large bowl, for every pint of whipping cream,
add 1/4 to 1/3 cups of confectioner's powdered sugar.

Whip with mixer just until stiff. Add 1/4 teaspoon vanilla, and adjust sweetening as desired. (If you began with 1/4 cup of confectioner's sugar, you may find you'd like just a bit more sweetening.) Whip in the vanilla and any extra sugar.

Scoop large dollops of whipped cream onto the foil. Whipped cream will lose just a bit of its volume in the freezing process, so make the dollops just slightly larger than you think you'd like.


Freeze tray of whipped cream for about 2 hours. Working quickly, peel the dollops from the foil and place in a large ziploc bag.

These dollops of frozen whipped cream
will be saved for Easter dinner.

One pint of whipping cream will make about 18 medium-sized dollops.


To use frozen dollops of cream, place a dollop on a single serving of pie, cake or other dessert. Allow to stand for 10 minutes, to soften. Then serve.



I'll be using one of the pints that I bought on markdown last week, to make ice cream for my daughters' birthday in March. Looking at my recipe for custard-based ice cream (and having bought pints of whipping cream for 59 cents each), I should be able to keep the cost to under $1 for a quart of homemade ice cream. Not bad!

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6 comments:

  1. I have sometimes used a dollop of frozen whipped cream to add in to a batch of smoothies.

    ReplyDelete
    Replies
    1. Hi Brandy,
      oh, that would add the same sort of frozen creaminess as ice cream. I'll have to try that!

      Delete
  2. Never thought about freezing already whipped cream. Interesting.

    ReplyDelete
    Replies
    1. Hi live and learn,
      It's a great way to salvage the last bit of already whipped cream on holidays, and then have a treat sometime later.

      Delete
  3. I never thought of freezing dollops of cream either, but I do love homemade ice cream :)

    ReplyDelete
    Replies
    1. Hi Liz,
      I remember your homemade ice cream with coconut cream from about a year ago.
      Now I just have to choose the flavor for my 2 daughters' birthday ice cream. I'm thinking black cherry, using some of the brandied cherries from last summer.

      Delete

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