News0 min ago
Double cream.
8 Answers
Is it possible to freeze double cream?...I've got gallons of the stuff!!
Answers
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Cream is an oil-in-water emulsion containing 35% fat in the form of individual globules.
Because whipping cream is not a homogenized product, the fat globules are the same size as those found in whole milk and are still coated with the native fat globule membrane proteins. When the cream is whipped, not only is air introduced into the system, the shearing action promotes collisions between the fat globules and also damages their protein surface coating. These factors promote the conversion of the individual fat globules into a three dimensional network. The network of fat formed upon whipping gives body to the whipped cream and also helps to retain the air bubbles.
When pure whipping cream is frozen, much of the water in the system is converted to ice crystals. Close association of the fat globules with the ice crystals may physically remove some of the membrane coating from the surface of the globules. Without the membrane coating for protection, the ruptured fat globules can easily merge with other fat globules. As well, conversion of the water to ice concentrates the fat globules, bringing them closer together and increasing the likelihood of interactions. These factors result in a loss of the emulsion structure upon thawing. The thawed cream is therefore separated with the majority of the fat floating on top of the water phase. Because most of the fat is now present in very large particles, the proper fat network cannot be established when the cream is whipped. Without the proper fat network, the cream cannot stabilize the air bubbles and so the amount of air incorporated is much poorer. Although it cannot be used for whipping, the separated cream can be used in products such as "cream soups" where flavour is the critical factor or in products such as ice cream where homogenization is part of the manufacturing process.
Because whipping cream is not a homogenized product, the fat globules are the same size as those found in whole milk and are still coated with the native fat globule membrane proteins. When the cream is whipped, not only is air introduced into the system, the shearing action promotes collisions between the fat globules and also damages their protein surface coating. These factors promote the conversion of the individual fat globules into a three dimensional network. The network of fat formed upon whipping gives body to the whipped cream and also helps to retain the air bubbles.
When pure whipping cream is frozen, much of the water in the system is converted to ice crystals. Close association of the fat globules with the ice crystals may physically remove some of the membrane coating from the surface of the globules. Without the membrane coating for protection, the ruptured fat globules can easily merge with other fat globules. As well, conversion of the water to ice concentrates the fat globules, bringing them closer together and increasing the likelihood of interactions. These factors result in a loss of the emulsion structure upon thawing. The thawed cream is therefore separated with the majority of the fat floating on top of the water phase. Because most of the fat is now present in very large particles, the proper fat network cannot be established when the cream is whipped. Without the proper fat network, the cream cannot stabilize the air bubbles and so the amount of air incorporated is much poorer. Although it cannot be used for whipping, the separated cream can be used in products such as "cream soups" where flavour is the critical factor or in products such as ice cream where homogenization is part of the manufacturing process.
Short answer - it will freeze if you have a commercial style fast freezing set-up.
But - cream will seperate (to water and butterfat) - thats what was going on in the above comment - and will also pick up other flavours really easily which will spoil the stuff. So in essence, don't bother....
So - get cooking with it, eat it, pass it out as holiday presents - its a holiday in the Falklands and also Kenya today and tomorrow if you want an excuse..... - make ice cream, make pavlova, make some mousse...
Oh and you want a toy for the holidays and use up the cream....go get an Ice Cream Ball - and have a party!
Not seen them? Use ice and salt in a plastic ball round a centre of cream, sugar and flavouring. Toss the ball and you get ice cream...buy here (inc. pics of 'how to'...) :
http://www.firebox.com/index.html?dir=firebox& action=product&pid=1412&src_t=cat&src_id=lifes tyle
or there are a few other outlets too. You may find it in a good kitchen shop near you if you want to handle before coughing up for it.
But - cream will seperate (to water and butterfat) - thats what was going on in the above comment - and will also pick up other flavours really easily which will spoil the stuff. So in essence, don't bother....
So - get cooking with it, eat it, pass it out as holiday presents - its a holiday in the Falklands and also Kenya today and tomorrow if you want an excuse..... - make ice cream, make pavlova, make some mousse...
Oh and you want a toy for the holidays and use up the cream....go get an Ice Cream Ball - and have a party!
Not seen them? Use ice and salt in a plastic ball round a centre of cream, sugar and flavouring. Toss the ball and you get ice cream...buy here (inc. pics of 'how to'...) :
http://www.firebox.com/index.html?dir=firebox& action=product&pid=1412&src_t=cat&src_id=lifes tyle
or there are a few other outlets too. You may find it in a good kitchen shop near you if you want to handle before coughing up for it.
1 to 8 of 8
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