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But as the expiration date rolled around, there were still five liters of cream in my refrigerator, ready to go south. So you can freeze it just by sticking the carton right in the freezer.
The liquid inside may expand a bit, so if the containers are absolutely full, you may want to pour a little out first.
French Sugars Ingredients for American Baking in Paris Crème fraîche, crème épaisse, crème liquide, crème fleurette, pasteurisée, UHT (C’est moi qui l’ai fait!
– French creams, in French), How to Make Crème Fraîche (Serious Eats)What’s the Difference Between Heavy Cream and Whipping Cream?
But most containers I’ve run across have a bit of breathing room in them and I just pop them in there, just like that.
If I’m feeling something other than chocolate chips, I’ll just toss in a few add-ins to give them a little twist.Larger packages, like a liter or quart, will take longer to defrost than a cup of cream. And it can be whipped as well; it may appear a bit grainy at first, but sweetening it will smooth it out.Before using it, give it a really good shake as the butterfat can settle to the bottom of the container and it may need to be re-emulsified. But do make sure you’ve incorporated the butterfat completely, as watered down cream won’t whip.It’s honest to goodness perfection and that’s what makes them unequivocally the best chocolate chip cookie that I have ever tasted.Their size alone is enough to intrigue people, and after one bite you’ll see pure bliss spread across peoples’ faces and they’ll be begging you for the recipe.