To use frozen double cream, the best method is to thaw it properly and then potentially re-emulsify it after thawing. Here's a breakdown of the process:
1. Thawing Frozen Double Cream:
- The Recommended Method: Place the frozen tub of double cream in the refrigerator. Allow it to thaw slowly and completely overnight. This gradual thawing helps to minimize separation.
2. Addressing Separation After Thawing:
- Why Separation Occurs: Freezing can disrupt the emulsion of fat and water in double cream, leading to separation after thawing.
- How to Fix It: Once the cream is completely thawed, it will likely look curdled or separated. Don't worry, this is normal! Give the cream a good, thorough stir to combine the ingredients (emulsify) again. You can use a whisk, spoon, or even a blender on a low setting.
3. Using Thawed Double Cream:
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Best Uses: Thawed double cream is generally best suited for cooking rather than whipping. It can be used in sauces, soups, casseroles, and baking where the slight change in texture is less noticeable.
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Less Ideal for Whipping: While you might be able to whip it, the texture won't be quite as stable or smooth as fresh, un-frozen double cream. If you attempt to whip it, make sure it is very cold and use an electric mixer.
4. Important Considerations:
- Freezing Impacts Texture: Freezing and thawing will alter the texture of double cream. It will likely be less smooth and may not whip as well.
- Avoid Re-freezing: Do not re-freeze thawed double cream. This further degrades the texture and increases the risk of bacterial growth.
In summary, freeze double cream only when necessary and primarily use it for cooking applications after a slow, refrigerated thaw and thorough re-emulsification.
