Original post here: [forums.macresource.com]

Well, I'm at it, as we speak ... and the old cream does NOT work for this purpose, as it won't properly whip -- it's curdling, even though it didn't apparently spoil.

So... the cream would apparently be fine for cooking or baking, if it's getting incorporated into something else where you wouldn't notice the change in consistency, but is no good for other purposes.

Reference: [www.stilltasty.com]

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Freya says, 'Hello from NOLA, baby!' (Laissez bon temps rouler!)

I was afraid that would happen. Freezing probably changes the fat cells. Thanks for letting us know.

Three cakes: one strawberry, one blueberry, one cherry.

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Freya says, 'Hello from NOLA, baby!' (Laissez bon temps rouler!)