[mumofstig]

This year it seems there is no UHT cream in the supermarkets, and I am really trying to avoid a last minute shop just for fresh cream. (I dislike Elmlea so that's not an option)

Can you successfully freeze, then thaw and whip thick cream for cake fillings and trifles?

[joyfull]

according to those on MSE yes you can.

http://forums.moneysavingexpert.com/showthread.php?p=7353777

[allotmentann]

I am really pleased to  see that link as I have had several disasters trying to freeze double cream - it always separates, which I never understood as frozen deserts bought from supermarkets always have cream and it is fine. It is the whipping that makes the difference then. That will mean all those times that I buy cream and run out of time to make what I intended I can freeze it!

[mumofstig]

frozen desserts tend to have stabilisers as added ingredients, I've noticed.

I had read the thread in MSE, before I asked in here, and opinions seemed to be split (along with the defrosted cream : ) ) so I was hoping to hear some personal experience  :blink:

[Trillium]

I've frozen regular heavy cream before but have never found it to whip up. It's fine for adding to soups, sauces, etc but will not whip up for dessert toppings, etc. If others have luck with it whipping up, I don't know how they do it because freezing separates the fat granules and they won't clump up back to 'normal' when thawed.

[Mrs Bee]

I have frozen double cream once to defrost and cook with and I don't recommend doing it.

It doesn't whip up well after and it goes grainy, and when I tried cooking with it there were fat globules floating in it that didn't disperse.

What you could do is the whip the cream first. But then you have to be extra careful not to whisk it too thickly or too loosely.

I have never successfully used cream that hasn't been whipped first. If I have left over cream that needs to be used up I make it into chocolate sauce or toffee sauce.

For all else I use fresh double cream and for  Christmas cream  insist that the assistant in the supermarket fishes out the cream with the longest use by date. :blink: