Frozen double cream

[PositronicRay]

A few months ago we had a large carton of double cream surplus to requirements, rather than chuck it we bunged it in the freezer.

Being fed up with looking at this thing whenever the door was opened we've now defrosted it, hoping to use it as a cheese cake accompaniment.

It now looks like a cross between cream cheese and scrambled egg, but with a watery flavour and texture, pretty revolting actually. Not liking to admit being beaten (yes we've tried beating/whisking) is there anything we can do before consigning it to the bin?

[juice]

No idea if this might work but....Try warming it up a little to re-amalgamate the fat ?

[PositronicRay]

Tried whisking, will try the warming thing and report back.

[PositronicRay]

Popped the bowl over a saucepan of warm water and stirred.

Now resembling runny custard and tastes like warm cream Will let it cool and see what happens.

[PositronicRay]

Down the drain with it.

[juice]

Probably for the best

[Saleen836]

Interesting reading here...
https://www.grahamsfamilydairy.com/news-events/blo...

Looks like it depends on the fat content

[anonymous-user]

Always better to whip up cream before freezing it

[FurtiveFreddy]

keirik said:

Always better to whip up cream before freezing it

This