We are getting ready to go on vacation to visit my husband’s family in Florida. There is excitement and anticipation aplenty around our house. Also many things to do before we leave. On top of laundry, packing, and cleaning we are also trying to eat up any perishable food we have. Sometimes there is no using up certain items before they expire.
One item I knew we wouldn’t use up before we leave is the leftover heavy whipping cream I got for making Rainbow Snow Cream the other day with my kids. So I measured it out into 1/3 cup increments. I put it into a silicone muffin pan.
Then I froze it, once frozen I pop out the discs and put them in a plastic zipper bag and keep in the freezer for the next time I need heavy whipping cream. It is a nice trick when you can’t use up a whole carton but don’t want to waste it either. Thaw when needed 🙂 thanks for stopping by!
Thank you so much for posting this. I have always wondered about freezing cream. Does the consistency lose anything after freezing? And do you have to freeze in silicone?
You can only use it in recipes but it won’t whip up right for whipped cream anymore.
ooo, this is a great idea. There are so many recipes I use (like pie and biscuits) that call for cream and then the rest sits in the fridge until it spoils. Thanks