Can recipes made with cream be frozen?
Yes, recipes with cream can be frozen, but the texture and consistency of the cream may change once it is thawed. When cream is frozen, the water in it can separate from the fat, causing the cream to become grainy or curdled. However, this can be avoided or minimised by following some tips:
- Use thickened cream or whipping cream instead of light cream or half-and-half, as the higher fat content will help the cream to remain stable when frozen.
- Don't freeze cream on its own, as this will increase the likelihood of it separating. Instead, mix the cream with other ingredients to make a recipe, such as a soup or sauce.
- Allow the recipe to cool completely before freezing, as this will help to reduce the formation of ice crystals.
- Store the cream in an airtight container or freezer-safe plastic bag.
- Thaw the cream slowly in the fridge, rather than using a microwave or hot water, as this can cause the cream to separate further.
- Once the cream is thawed, whisk it vigorously to help recombine the fat and water.
Keep in mind that while frozen cream may not be ideal for some uses, such as whipped cream or as a garnish, it can still be used in cooking and baking where the texture change may not be noticeable or is less important.
