*Please note this post was originally posted in January 2008
Cream cubes are a great idea for when you have just a bit of cream left in your pot and you don’t want to throw it away.
Simply pour the leftover cream into ice cube trays and freeze for 24 hours. At this point, chuck them all into a freezer bag or a little box and just take them out whenever a recipe calls for a small amount of cream.
I add a few cubes to mash potato for extra creaminess and the best bit is I dont even have to defrost them first. Try adding a few cubes in a white sauce… or my favourite way of using them is to pop a couple into the pan when making porridge. My favourite winter breakfast!
This is also a useful tip for lemons. Our local market sells fruit by the bowlful so you get around 10 lemons for a pound. I juice them up and freeze them the same as the cream. You’ll never have to rush out to the shops at the last minute when your recipe calls for the juice of half a lemon…