October, 2010 – Megan Miln

You Can Freeze Fresh Cream

I recently discovered that fresh cream freezes well.

Cream is not something we use often. I had a lot leftover after making some chocolate truffles, so decided to try to freeze it.

I froze 1/4 cup portions in a silicone muffin pan. Once frozen, I turned the portions out of the muffin pan, wrapped them individually in plastic, and kept them in freezer.

The cream did separate as it defrosted, but came back together nicely after a good shake, and accompanied some delicious chocolate cake.