Freezing Heavy Cream isn't something I thought of but I'm really glad someone did.
During my last zoom class we had a discussion about cream - mainly 40% and heavy cream.
I have a post on cream and about this very thing.
But what wasn’t added at the time, because I didn’t know about it, was that cream can be frozen, thawed and used as though it was just purchased.
I can’t take credit for this find. David Lebovitz mentioned freezing the cream on his blog.
I had wanted to test this for a while and my chance came when my husband came home with 3 quarts of heavy cream instead of 3 pints one day. At first, I couldn’t figure out what I was going to do with all the extra cream when I remembered David’s post. So, I put two of them into the freezer.
For the class on the Valentines’ Chocolate Caramel Truffle Heart Tart, a lot of cream was needed since it had to made it 3 times. At the time, we were experiencing a fierce snowstorm. Everything was closing and everyone was staying inside as suggested.
Did it Work?
Here was my chance. I thawed the cream and it worked perfectly with David's instructions: "Before using it, give it a really good shake as the butterfat can settle to the bottom of the container and it may need to be re-emulsified. Then you’re good to go. You can use it for any baking application. And it can be whipped as well; it may appear a bit grainy at first, but sweetening it will smooth it out. But do make sure you’ve incorporated the butterfat completely, as watered down cream won’t whip."
So, if you ever find yourself with too much heavy cream, just pop it in the freezer where it'll wait until you need it.