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:

The Prudent Homemaker said...

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

live and learn said...

Never thought about freezing already whipped cream. Interesting.

Liz @ Economies of Kale said...

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

Lili said...

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

Lili said...

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.

Lili said...

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.