When I buy whipping cream, I buy it on sale. Then I pour it into ice cube trays and freeze. Once frozen I put the cubes in ziplock bags in the freezer. A cube is about 2 Tablespoons. It's great when you only need a couple tablespoons in a recipe.
I always wondered if you could freeze whipping cream; I thought that you probably could, but never researched it to see for sure. There's no telling how many cartons that I've had to throw away because of expiration. Freezing it in ice cube trays is a great idea, because lots of times you only need a little. Thanks for posting.
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