The best way to freeze double cream is to freeze it in its whipped form, as this helps maintain its texture.
Freezing double cream can be a handy way to preserve it, especially if you find yourself with leftovers after cooking or baking. However, it's important to understand that freezing and thawing can alter its consistency. Here's a breakdown of how to best freeze double cream and what to expect:
How to Freeze Double Cream:
- Whipping is Recommended: While you can freeze unwhipped double cream, the texture is more likely to change and become grainy upon thawing. Whipping beforehand helps stabilize it.
- Whip to Soft Peaks: Whip the double cream until it forms soft peaks. Don't overwhip, as this can also affect the texture.
- Portion Control: Decide how you plan to use the cream after thawing. Consider freezing it in small, usable portions.
- Freezing Options:
- Individual Dollops: Drop spoonfuls of whipped cream onto a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag or container. This is great for topping desserts or hot drinks.
- Larger Quantities: Spoon the whipped cream into freezer-safe containers, leaving a little headspace for expansion.
- Proper Packaging: Ensure the cream is well-sealed to prevent freezer burn. Use airtight containers or freezer bags, pressing out as much air as possible.
- Label and Date: Label the container with the contents and the date.
- Freeze: Place the container in the freezer.
Thawing and Using Frozen Double Cream:
- Thaw in the Refrigerator: The best way to thaw frozen double cream is slowly in the refrigerator for several hours or overnight.
- Expect Texture Changes: Be aware that the texture may not be exactly the same as fresh double cream. It might be slightly grainy or separated.
- Best Uses:
- Cooking: Frozen and thawed double cream is generally best used in cooked dishes, such as sauces, soups, caramels, and ganaches, where the texture is less critical.
- Baking: It can also be used in baking, but again, be mindful of the altered texture.
- Avoid Whipping Again: It's generally not recommended to try to rewhip thawed double cream, as it's unlikely to hold its shape well.
Tips for Success:
- Use Fresh Cream: Start with the freshest double cream possible for the best results.
- Avoid Refreezing: Do not refreeze thawed double cream.
- Consider Using Stabilizers: If you plan to use the thawed cream for decoration and want to minimize texture changes, consider adding a stabilizer like gelatin or cornstarch before freezing.
