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yes i remember my father getting giant blocks of cream cheese and freezing them and using them later for cheese cake.
dont know about whipping cream, but if you count cool whip, then yes
I do freeze a lot of cheese, like mozzarella and cheddar. I also freeze milk - especially now when it's $5/gallon - I stock up when the store has it at $2/gallon. I've never frozen cream cheese, but I think it would be fine.
I have frozen both, successfully, although when I refer to whipping cream, I am really thinking of something like Cool Whip. Cartons of whipping creme keep for what seems like *forever* in the fridge, so I guess I never needed to consider freezing something like that.
I'll freeze cream cheese, in it original packaging, and be able to use it at a later date for, say, things like a cheese sauce or casserole. I've never noticed if it affects the flavor or the consistency.
We buy extra cream cheese, when on sale, and freeze it all the time. I can not tell any difference when using. As for whipping cream. When shoved to the back of our refrigerator it will freeze. I just used some last week left over from Christmas.
A local store has Philadelphia cream cheese on sale 3/ $1. (It's close dated). So I bought 10 blocks. It doesn't freeze, so I am on a baking crusade today. I've got enough cream cheese for 2 cheese cakes and 4 pans of white chicken enchiladas.
Both the cheese cake and the enchiladas freeze well.
There's not much on the dinner menu that beats coming home from a long day, too tired to cook, and popping a pan of home made gorgeous enchiladas into the oven to warm up.
Huh, I freeze mine all the time. It doesn't spread after freezing (crumbly!), but it melts fine for sauces.
That is a HECK of a deal on pricing though, oregonwoodsmoke! In my neck of the woods, have never seen it cheaper than 79 cents. Bet your house smells go-ood
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