Daddybob,
Have you ever frozen heavy cream? I do that all the time, because I
can only get cream I can use when I go to the "big city" where there is
a Wild Oats. Frozen cream is certainly better than no cream, but it does
separate, and isn't very nice in coffee after it has been frozen (it's
just oily).
Do you think a very brief mix with a stick mixer would help after
frozen cream has been thawed? Or would it just turn into whipped cream?
thanks,
sol
ransley wrote:
I would suggest at your low usage to freeze it in pints or quarts.
After thawing, run it in a blender to get the lumps out of the cream.
Hand/stick blenders are better for this. We do it all the time.
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