Can You Freeze Double Cream?
Most dairy products are safe to freeze but what about double cream? Can you freeze double cream successfully? The short answer is yes, you can freeze double cream but certain things should be considered first.
Double cream is named as such because the term refers to the amount of fat found in the cream. There are three different types of cream: single, double and whipping cream. Single cream contains about 18% fat while whipping cream contains 36%. Double cream contains double the amount of fat than regular cream at 48%. Before thinking how can you freeze double cream, let’s take a look at the factors you need to know prior to freezing.
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The fat molecules of double cream are evenly distributed but when frozen, these molecules stick together. If the cream has been frozen improperly, the original texture of the cream will change. That said, the thawed double cream is safe to eat or cook with but its consistency will be different.
When freezing double cream, always remember the water content of the cream, which expands when frozen. As such, use a larger container to store the cream and do not fill said container to the brim. The container may burst or overflow as the cream expands during freezing. When frozen, double cream should keep in the freezer for 1 to 3 weeks. Ideally, you want to freeze double cream when it’s in whipped form so it doesn’t lose its original texture as it thaws. Here is a step-by-step guide how can you freeze double cream properly:
Regardless if you’re freezing leftover double cream or not, transfer the cream to a plastic container. Do not freeze the double cream in its original packaging so it won’t burst in the freezer. For small amounts of double cream, pour the product into a food-grade resealable plastic container. Mark the bag with the name of the product and the storage date. Place the plastic container in the freezer and you’re done.
On the other hand, if you’re freezing unwhipped double cream, you can use an ice cube tray to freeze and store the product. Of course, this technique won’t work if you’ve got cartons of double cream to freeze.
For a large batch of double cream to freeze, pour the product into a rigid plastic container with an airtight cover. Do not fill the container to the brim, leave about an inch or two of space. This way, the cream could expand as it freezes. Cover the double cream, mark the container with the name of the product + the date and stick in the freezer.
To defrost the frozen double cream, simply transfer the container from the freezer to the fridge. Leave the product to thaw for several hours to overnight.
Once it thaws, the moisture and butterfat would clump together so the thawed cream looks watery. Before using the cream, give it a good stir to re-emulsify the ingredients. Thawed double cream should whip just fine but it may lose a bit of its body. Whipping the cream, it may appear grainy at first. But adding sweetening ingredients will smoothen the consistency. Never re-freeze thawed double cream unless you’ll use the product for cooking. Refreezing thawed double cream will cause the fat molecules to break down.
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Most people – particularly bakers – avoid freezing cream with a fat content of less than 35% so double cream can be frozen successfully. However, due to the high-fat content of this cream, freezing it will require extra prep. If you don’t, the cream will end up runny or watery after thawing! Remember, watery double cream will no longer whip properly so it can’t be used for baking. We hope that this simple guide has been a useful resource for you.