Peaches are the major highlight of my summer. But travel is also a big component of my summer so when ingredients are fresh, but I’m leaving town, I’ve got to figure out what can be eaten, what can travel, and what can freeze… and how to do all that in a way that leaves me with good food …
So here’s what I’ve learned about cream. Have you ever frozen cream? Freezing milk works for the most part, but cream… not so much. When you freeze cream, you might find it looks clumpy when you de-frost it. After extensive google research, I’ve read that it’s still edible, but you will notice a difference in texture, and that difference kind of takes the fun out of cream…after all, who wants clumps in their cream?
However, if you make something with your cream, you can freeze the product and and it works perfectly. This is obvious when it comes to making ice-cream, but you might be surprised to hear that making a basic whipped cream will work too!
Basic Whipped Cream
- Heavy Cream
- Electric mixer or you can try an immersion blender as long as you are careful not to over whip and turn your cream in to butter… although butter will keep well too 🙂
In a large bowl, begin whipping the cream and sugar. I generally will add about 1/4 cup sugar for 2 cups of cream, but if you like it sweeter you can add more. Be careful when whipping the cream. You want peaks to form (meaning when you lift the mixer the cream will hold it’s shape a bit) but if you over whip, it will become butter. Toward the end add a tsp of vanilla.
This cream will taste wonderful fresh, but if you are in a hurry to leave town, or don’t want to end up eating two cups worth of fresh whipped cream all on your own, then you can keep your whipped cream in the freezer. When you want to eat it, scoop it on to you favorite fruits, cakes, pies etc. and let it sit out for a few minutes to defrost. You should find that your whipped cream will quickly return to it’s light and fluffy texture in no time. Enjoy!