Is it possible to freeze 20 and 33 percent cream for whipping: step-by-step instructions

It is best to use fresh cream, but in some cases it needs to be stored for a longer time. Therefore, a logical question arises: is it possible to freeze 20 and 33 percent cream? Yes, it is quite possible to do this, since this product can be frozen at a fat content of no more than 40%, otherwise the oily liquid simply will not freeze.

What happens if you freeze cream

Most often, cream is frozen for later adding to coffee or for preparing various sauces and desserts. It will not be possible to whip frozen cream - it will either not be able to whip to its stable level, or it will separate into whey and butter. Moreover, after defrosting, the product acquires a very liquid consistency.

How to freeze cream

You can freeze any type of cream; this process will differ only in the presence of the necessary ingredients.

What you will need for this:

1. Regular. Leftover cream or dairy product that is about to expire.
2. Sweet. You will need 130 ml of cream and 1 tsp. Sahara.
3. Whipped. For this you will need quite rich and thick whipped cream.

Regular

Freezing steps:

1. Pour the cream into an appropriate container. Wrap it in durable polyethylene and secure it, this way you can prevent the penetration of foreign odors.
2. Leave at least 15mm of space between the bag and the top of the cream as it will expand slightly as it freezes.
3. Place in the freezer.

Sweet

This method of freezing cream in the freezer is often used for further baking or preparing desserts. The use of sugar in the composition makes it possible to better preserve the product.

Freezing stages:

1. Pour the cream into a deep container.
2. Beat lightly until slightly firm.
3. Mix cream with 1 tsp. Sahara. Consider this ratio per 130 ml of product.
4. Pour the cream into a suitable container. Wrap it tightly in a bag.
5. Leave a small space between the lid and the cream.
6. Place in the freezer.

Whipped

Use a blender or mixer to whip the cream. The frozen product using this method can be used for cupcakes or made into cream cheese using cream. At the same time, sugar is also sometimes added to the whipped mass, as in the option described above.

Step-by-step instruction:

1. Place a sheet of parchment on a baking sheet.
2. Whip the cream to the required consistency.
3. Using a spoon, spoon out small portions onto a lined parchment sheet. Cover tightly with polyethylene.
4. Place the baking sheet in the freezer. When the cream is thoroughly frozen, it can be transferred to an airtight container for later storage. To prevent frozen cream from splitting, it is recommended to place it in a solid container.
5. Cover tightly and place back in the freezer.

Shelf life of frozen cream

Frozen cream can be stored for no more than 90 days. Do not forget that low-fat dairy products may become slightly watery when frozen.

Many housewives advise freezing in ice containers. And although this seems convenient, during defrosting the cream will begin to behave worse, unlike liquid that was frozen in one piece.

How to defrost correctly

Defrosting will depend on what kind of cream was frozen:

1. Simple. To defrost, leave the cream in the refrigerator for one night. If the product is required for preparing hot dishes (for example, soups), then cream is added directly during cooking in a frozen state. Do not forget that after defrosting the product will be very liquid and it is no longer suitable for whipping.
2. Sweet. To add to baked goods or desserts, you can defrost the cream by leaving it in the refrigerator overnight. As already mentioned, they cannot be whipped (for which you need to buy a fresh product), but cream that has been frozen in this way should retain a fluffy texture and be quite suitable for making desserts. In this case, you can try to combine cream after defrosting with freshly whipped cream - this sometimes shows excellent results.
3. Whipped. This cream defrosts at room temperature, for which you just need to leave it on the windowsill for 15 minutes. Use in the same way as fresh whipped cream.

How to use defrosted cream

So, the area of ​​​​use of cream that has been frozen differs from fresh products. For example, they are not suitable for making thick creams.But 33% heavy cream, which has been frozen in the form of original caps, can be great for decorating desserts. They are also often used to decorate waffles, pancakes and pies.

Frozen cream of absolutely any fat content, prepared in an ice cube tray, can be used to add to coffee and prepare various sauces.

Don't forget that frozen cream may not be as tasty as fresh. These recommendations are most often used only to preserve a product that quickly deteriorates. It is not recommended to do this on an ongoing basis.

Cream absorbs other third-party aromas quite quickly. If stored incorrectly or with the lid not tightly closed, they will acquire the taste and smell of other foods that are in the refrigerator. Experts also advise freezing only pasteurized cream.