I have been told that you can't freeze meals with cream in them (soups, etc). Is that true?
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4Do you have a link to this advice? Basically, cream alone doesn't freeze well, but combined in a finished dish it's just fine. See cooking.stackexchange.com/questions/5864/… [pddly, the answer doesn't answer the asked question… but it does answer yours ;))– TetsujinCommented Jul 22, 2021 at 15:30
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5Does this answer your question? Can you freeze bagna cauda? (cream basically)– Juliana Karasawa SouzaCommented Jul 23, 2021 at 5:44
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1 Answer
It's safe to do, it's just a quality issue. The cream or milk may "break" once thawed, which could ruin the textures or cohesiveness of the dish. But it's not such a big deal if the dish is smooth and homogenous to start with, as you can just whisk it back together.
In the winters, we make large batches of soups that call for cream, but we omit the cream and add it back in when it's serving time.
