Freezing Heavy or Whipping Cream

Cream is expensive, so anytime I find it at a good price, I like to stock up.  I found some clearanced at my local grocery store between Thanksgiving and Christmas, and brought it home to the freezer.  It is easy to freeze and lasts for several months, you just place the cardboard container in the freezer and you are done with that part.  It is a little trickier when it is time to use the cream.  If you want to use it to whip, you need to place it in the refrigerator for a day or two to thaw, then shake the carton a few times before opening and pouring out.  There may be some separation of the milk solids, but this usually isn't a problem.  I have noticed some reduced volume after whipping cream that has been frozen, but not enough to keep me from doing it.  If you are going to use the cream in anything that will be warm, a chowder, alfredo, or creme brulee, here is my tip for defrosting in the microwave.

When I first started doing this, I would open the box and place it in the microwave, but I was irritated by the inability I had to stir while it was only melted around the edges in the box.  I won't tell you how long I did this before it occurred to me to just peel the box right off of the frozen cream after you take it out of the freezer, but that is what I do now.  Place the frozen cube in a microwave safe container.  Microwave a minute at a time, turning the block and stirring until you have a nice warm cream.  Maybe you don't need this tip, but I wish someone had shared with me!

Jenny