4 Ways to Freeze Cream

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4 Ways to Freeze Cream
4 Ways to Freeze Cream
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We all know a cream is good when it's fresh, but sometimes we need to freeze it to make it last longer. It is possible to freeze it well and defrost it later in good drinking condition. Hands on (or on ice)!

Ingredients

All frozen creams must contain at least 40% or more cream (or sour cream) as a lower percentage will not freeze straight.

just the cream:

Leftover cream or cream that is close to expiration (in this case, just fresh cream)

sweetened cream

  • 120 ml of cream (fresh cream only).
  • 1 teaspoon of sugar.

Whipped Cream Scoops

Whipped cream (fresh cream only)

Steps

Method 1 of 4: Just the cream

Freeze Cream Step 1

Step 1. Pour the cream into a glass container

Cover it with a sturdy plastic bag (two recommended) that completely seals it to prevent freezer odors from entering the container.

Leave at least 1.25 cm of space between the lid and the top of the cream so that it can expand when freezing

Freeze Cream Step 2

Step 2. Place the container in the freezer

Method 2 of 4: Sweetened Cream

This method is used for roasts (cakes, breads, etc.) and desserts. The sugar present in the cream helps to preserve it a little better than the natural form.

Freeze Cream Step 3

Step 1. Pour the cream into a suitable bowl

Freeze Cream Step 4

Step 2. Whisk the cream gently

Beat it until firm.

Freeze Cream Step 5

Step 3. Mix 1 level teaspoon of sugar into the cream

Add 1 level teaspoon of sugar for every 120ml of cream.

Freeze Cream Step 6

Step 4. Pour the cream into a glass container

Cover it with a sturdy plastic bag (two recommended) that completely seals it to prevent freezer odors from entering the container.

Leave at least 1.25 cm of space between the lid and the top of the cream so that it can expand when freezing

Freeze Cream Step 7

Step 5. Place the container in the freezer

Method 3 of 4: Scoops of Whipped Cream

This cream can be useful to integrate a cupcake or serve as a filling for a cake. The above sweetened cream recipe can also be prepared with this procedure if you wish.

Freeze Cream Step 8

Step 1. Line a baking sheet with parchment or silicone paper

Freeze Cream Step 9

Step 2. Beat the cream

Freeze Cream Step 10

Step 3. Place the scoops of whipped cream on the baking sheet

Cover it with a thick, resealable freezing bag.

Freeze Cream Step 11

Step 4. Place the bag in the freezer

When it is frozen, remove it from there and pour the cream into a closed glass container to prevent the cream from shaking and spilling.

Freeze Cream Step 12

Step 5. Place in a sturdy bag, seal and return to freezer

Method 4 of 4: Thawing the creams

Freeze Cream Step 13

Step 1. Only the cream:

thaw it in the fridge overnight. On the other hand, if the cream is already blistered, place it directly on a plate (like a soup or stew), as if you were adding fresh cream, and let it melt on room heat. It is important to know that the cream will be liquid and you will not be able to beat it after freezing.

Freeze Cream Step 14

Step 2. Sweetened cream:

thaw it first in the refrigerator overnight if you are going to use it as a topping, or topping, for a cake or dessert. As with the previous cream, this cream, once frozen, cannot be whipped again, but unlike the other cream, it will probably have the proper whipped texture for making cakes or filling desserts. Also, you can try combining it with fresh whipped cream to make the filling last longer.

Freeze Cream Step 15

Step 3. Fix the separate cream:

shake the cream into the container if you notice too much separation in the mixture. Doing so can help re-integrate the cream again by mixing solid and liquid fats.

It is also possible to shake the mixture while still inside the sealed pouch if you find it easier

Freeze Cream Step 16

Step 4. Scoops of whipped cream:

let it thaw on the kitchen counter (the process takes about ten minutes). Use these servings as you would normally use whipped cream, as these spoonfuls will act like whipped cream on their own, except that I break it down into small, usable servings.

Tips

  • Creams can be frozen for up to two months.
  • Carton creams, which contain less fat, do not freeze well and will be very watery.
  • Some people suggest freezing the cream on ice trays. As convenient as it sounds, they will separate the cream much more than if it were frozen into a single dough.

Notices

  • Frozen cream will never be as good as fresh. The freezing proposal serves to save the cream from expiration or dispose of in the trash. Also, it's not something you would do with a cream very often.
  • The cream will immediately pick up any scent it comes into contact with. Improper storage will make it taste like the smells it has absorbed - and it's pretty nasty. Store it in a tightly closed container, always giving preference to glass.
  • It is recommended that you freeze pasteurized creams only.

Required Materials

  • Mixing Bowl.
  • Beater or mixer to beat the cream.
  • A glass container, such as ice cream, yogurt, ricotta, etc.
  • Plastic bag with a seal and suitable for freezing (it is recommended to have two of these).

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