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Can you freeze Buttermilk, Heavy Cream & Whipping Cream?

post #1 of 14
Thread Starter 
Hi My fellow panel of experts!

I will thank you in advance for your help...

? that's been buggin' me....

Can you freeze Buttermilk, Heavy Cream & Whipping Cream??

if so.. for how long??

You see, I buy a quart of buttermilk... to use.... 1 1/4 cup.... by the time that I have to make that recipe again (which is the only one I have that req. buttermilk... it's past the sell by date... and I smell it and it doesn't smell "right"... so I end up throwing it all out... it happens everytime... well most times and I don't like to waste ingredients and $$$... so I was wondering....

same thing for whipping cream and heavy cream... like can I put them in ice cubes and freeze... then put all the cubes in a freezer zip lock bag???

thanks!
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post #2 of 14
I freeze heavy whipping cream all the time! I have had some for 3 months before and it whipped up perfectly once it was thawed.
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post #3 of 14
Thread Starter 
Kewl... u think I could do the same with buttermilk??
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post #4 of 14
I freeze buttermilk all the time! My chocolate cake recipe calls for 1.5 cups and the carton that I buy has exactly three cups in it. But I never use it all before its expiration date. I have started pouring the left over 1.5 cups in a freezer bag and freezing it. I just made a chocolate cake with it last week and it turned out perfect. HTH.
post #5 of 14
Although it doesn't answer the cream part of the question, have you tried the powdered buttermilk that you can buy in the baking aisle? I love it and have never been able to tell the difference between it and fresh in my recipes.

(When I first moved to the UK, buttermilk was hard to get at the grocery, so I had the powdered sent to me. Most things I learned to live without, but not that!)
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post #6 of 14
Make buttermilk pancakes with the extra -- everybody in the house will be glad you did!
post #7 of 14
Thread Starter 
I didn't even know they have it in powder form... is it readily available? or is it like bettercreme that you can only find it in certain places?

After reading what some of you have said... I think I will try it with all three of them... I have also used the buttermilk substitute when I think I have buttermilk and when I get my mis en place... I notice that the buttermilk is past the date... so I googled and you take whole milk... add white vinegar or powdered cream of tartar... let it sit for 10-20 min... and it's done... and I haven't notice a difference between the both... but I wanted to know just in case....

u guys are awesome... thanks
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post #8 of 14
That is good to know--I didn't think you could freeze any of those. Thanks!
post #9 of 14
Quote:
Originally Posted by dalis4joe

I didn't even know they have it in powder form... is it readily available? or is it like bettercreme that you can only find it in certain places?



I buy mine at wal-mart in the baking isle. I only have one recipe that calls for it also so I just open it and then store the powder in the freezer. Not sure if you really have to, but you know it's what my grandma does so I never thought anything different of it.
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post #10 of 14
I love powdered buttermilk. It's not a specialty item, either; you can find it in the baking aisle at most grocery stores. You will notice that your batter is thinner than with regular buttermilk, but it should taste the same.

I have always been told that you can't whip cream after it's been frozen, but I do freeze it for use in soups, etc. where it does not need to be whipped. But if you say it works, KHalstead, I'll give it a try! I really hope you're right -- I like to buy it at Costco, where it's good quality and cheap (I can get a half gallon for under $6), but I can rarely use that much before it goes bad.
post #11 of 14
glad to know you can freeze whipping cream that will save money thanks
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post #12 of 14
I get buttermilk powder at Walmarts, it is called Saco Buttermilk, it is in the powdered milk isle. I keep it in the fridge after I open the can, it last a long time. I also saw it in other gro. stores.
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post #13 of 14
I don't even buy buttermilk anymore. I just add a little lemon juice to milk and let it sit for a few minutes until it starts to curdle. I know, it sounds gross right? I actually use it for a very yummy "buttermilk pie".
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post #14 of 14
Shelbycompany,
I had never even seen cultured buttermilk until this cake thing got in my blood. I grew up using the milk and vinegar method. It woked fine for half a decade. Now that I know what it looks like, I use it if I can because of the thickness of it. I like a stiffer batter and the vinegar method does come out to be a thinner batter. I don't notice a difference in the taste.
As far as the powdered buttermilk, I love that too unless I want a really white cake. It does make for a yellowish white cake.
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