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Whipping cream frozen by accident - how best to use

There is a cold spot in the fridge and somehow an unopened 1 litre carton ended up totally frozen. I had planned to use it for dessert tomorrow night and make lime mousse. I realize the texture will be permanently changed but what is the best way to used it now? A baked custard? Thanks for any advice about how best to solve this dilemma.

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  1. Defrost, reincorporate by whipping it up again and you're good to go. Good as new.

    1. I was just reading Rose Levy Beranbaum's The Cake Bible for the first time and in the discussion/glossary of ingredients she states that frozen heavy cream will not whip: "freezing, however, alters the fat structure, making cream impossible to whip and unsuitable for making emulsifications such as creme anglaise or ice cream. (The texture will not be as smooth)." Now, this statement refers specifically to heavy cream, not whipping cream, so it is possible that frozen whipping cream would be okay; if you decide to whip it please report back on the results - whether it whipped to the expected volume, texture of cream, etc. If you decide to purchase new cream for your mousse, the frozen cream can be used for making ganache or butter cake, according to Beranbaum.

      1. Try to see if whipping produces an appropriate texture for your mousse. If it doesn't whip to your satisfaction, use the "grainy" texture to your advantage and make scones! The little pockets of butterfat actually help with making a well-textured scone.

        I just made a double batch of these cream scones last night to use up some frozen cream (used 25% less butter) and they are insanely good. Most are stashed away in the freezer so that they can be baked from frozen for impromptu guests. If you don't add the currants, I'd say that the scone would make an amazing base for peach or berry "shortcake".

        http://smittenkitchen.com/2006/11/dre...

        1. Good as new is a real long shot.The ice crystals likely did in the texture and ability to whip.
          That said,it is just fine for any other cooked application.

          1. Update - thanks for all the great advice. I took the carton out of the fridge after it had defrosted overnight. I shook the carton to try and blend everything together but when I poured some out it there were many lumps of butterfat. Changed my plan of making mousse to one where the cream would be heated. I made a chocolate tart using Thomas Keller's recipe for chocolate cookies and I pressed that into a tart pan and pre-baked. Then I used David Leibovitz's recipe for the filling adding some espresso powder. This only used one cup of cream. Then I made some plain caramel as well as some raspberry caramel. To serve I whipped some other never frozen heavy cream. The frozen cream did not whip nicely but I think I will try the scone recipe and if there is any leftover I will make some ganache. So it won't go to waste but I will try not to let any cream freeze in the fridge again. I'd also read once frozen it is never quite the same and I still feel that way. Thanks again for all of your great input.

            2 Replies
              1. re: Island Girl

                your plan B dessert is wonderful,great save on your part

              2. I just looked at the cream I picked up at Target. Let's call it 'cream' (it says heavy whipping cream, it's not sweetened). It has about 3 extra ingredients, including carageenan. They were out of everything but that, and I didn't check ingredients... didn't occur to me.

                So does anyone know then, would carageenan or any other additive make it whippable after freezing? I can't do the experiment as the last few drops of the carton are happily swimming in my coffee now. This thread just got me curious about it.

                1 Reply
                1. re: mlou72

                  no,stabilised and ultra pasteurized cream doesn't whip as well to begin with,also a real draw back when making quick cheeses etc,too shelf stable

                2. I don't know where everyone else gets there whipping cream. Mine is 35% mf and whips up just fine after freezing.

                  1. David Lebovitz' recent blog entry deals with this very question. He says that the frozen cream should whip up just fine, ...."make sure you’ve incorporated the butterfat completely, as watered down cream won’t whip." Last paragraph...

                    http://www.davidlebovitz.com/2012/10/...

                    1 Reply
                    1. re: Gio

                      some of the ultra pasteurized brands can be nearly impossible to re incorporate and some are easy