How and how long to store cream at home
Many people like cream for its nutritional value and taste.
They are obtained when the fatty milk layers are separated using separator devices. Many people love them, but do not know how to store the cream, which can be used in desserts or simply consumed with coffee. There are now many cream substitutes in supermarkets. These are synthetic products that are made from palm and coconut oils and, of course, with chemical additives. Therefore, you need to choose high-quality products so as not to suffer from gastrointestinal tract and allergies later.
How to Freeze Whipped Cream
Cuisine: Russian Difficulty: Easy Cooking method: Freeze, refrigerate Type of dish: Other desserts Subtype of dish: Desserts and ice cream Kitchen secrets: How to cook.
- It will take: 5 minutes to prepare the dish. It will take: 12 hours 0 minutes.
Do you have leftover whipped cream and don't know what to do with it? Just freeze them and you can decorate any dessert with them or add a fragrant scoop to your morning coffee.
Another holiday has passed... And, oh my God! — You slightly miscalculated the enthusiasm of your guests, and you had some unused whipped cream left.
“What should we do with them?” — you ask yourself, “Throw it away or keep it? And if you leave it, how can you preserve the whipped cream so that it does not lose its airiness? How long can you store them? »
Choosing the right cream
Cream is sold at various grocery stores, both sterilized and pasteurized.
Pasteurized cream can be stored in refrigerators for 72 to 96 hours.
Sterilized, with the deprivation of many useful qualities - up to six months.
It is advisable to use the market product for up to 24 hours, with storage in a cool place.
- white, slightly creamy color;
- pleasant, sweetish creamy taste;
- with a homogeneous consistency;
- without chemical additives.
When purchasing them, you should pay attention to the date of manufacture, shelf life and tightness of the packaging. With a long shelf life - products with a large number of preservatives. Natural cream has fat content from 8 to 35%.
You can buy small packages for coffee. Opened packages are used within 2-3 days and stored in refrigerators.
Is it possible to freeze 33% cream?
Yes? I have never seen whipping cream with a long shelf life). Only 2-3 weeks. And ultra-pasteurized ones are only in individual packages, such as they serve with coffee on airplanes.
But the question is more likely for consumers - why buy cream with such a shelf life - six months, a year?
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But the question is more likely for consumers - why buy cream with such a shelf life - six months, a year?
Storing cream in cold places
Cream, like sour cream, has a high fat content, so it will only stay in the refrigerator in normal condition for three days. Pasteurized store-bought products will remain fresh for 4-7 days if you adhere to a temperature range of +2 to +8 degrees.
But this is provided that they are hermetically sealed. Otherwise, after 2 days they will spoil, since they are perishable products. Sterilized products in packaging remain fresh for up to 30 days at +1/+2 degrees. Single-use, airtight cream packets will keep in refrigerators for about 7 months.
How to freeze cream
How to whip cream? For a successful cream whipping operation we need:
cream > 30% fat mixer cold sugar (powdered)
Everything that will touch the cream (glass, mixer whisk, cream itself) should be cold. It is better to store all this in the refrigerator a few minutes before the operation. Pour the cream into a mixer glass. Start whipping the cream at low speeds, gradually increasing the speed. Having reached the maximum, be careful, as soon as marks from the whisk become visible on the surface of the cream, and they themselves become voluminous and fluffy, then they are ready. Gradually reduce the whipping speed (otherwise you can overdo it and whip the cream into butter). At this point, you can add sugar to the cream, or even better, powdered sugar.
How to store cream? After whipping the cream, take a tablespoon, scoop the cream into it (you can use a pastry bag) and place it on a baking sheet covered with baking paper or on a silicone board. You should get these ''snow marshmallows''. Next, put all this beauty in the freezer. After they have frozen, take out the already solid cream and put it in a bag. Place the bag of cream back in the freezer. Well, then - either in coffee or dessert!
Cook with pleasure, eat with appetite!
cream > 30% fat mixer cold sugar (powdered)
Storage without refrigeration chambers
You should know how long different types of cream can be stored:
- Pasteurized ones remain fresh for about 10 hours.
- Sterilized - about 2 days. In tetrapacks, cream is stored a little longer.
- Disposable sealed packages will last about 7 days.
You should look at the packaging for exact dates. If there is a large amount of cream, it is poured into a jar sterilized with boiling water. And they are stored only in refrigerators.
Dry cream is used for 3 to 4 months. They are stored where there is no high humidity. Anyone who loves this product should definitely know everything about storing it.
Important! For gastritis and ulcers, you need to limit one dose of cream to 20 g. With hypertension, liver, atherosclerosis, it is better not to use it at all.
To do this, the product, sealed at the factory, is placed in a plastic bag and sent for quick freezing. Sterilized products are stored for about 60 days. You can preserve it longer if you first add sugar to the cream and beat it.
What can be prepared from cream 33%, frozen(
I foolishly put a liter pack of 33% cream in the freezer where my brains were. In short, the cream now doesn’t whip, or rather, it whips, but very poorly: (I can’t imagine what to do with a whole liter of good cream, because I bought it for mousse, tell me girls what can be cooked deliciously, well, it’s a pity.
I foolishly put a liter pack of 33% cream in the freezer where my brains were. In short, the cream now doesn’t whip, or rather, it whips, but very poorly: (I can’t imagine what to do with a whole liter of good cream, because I bought it for mousse, tell me girls what can be cooked deliciously, well, it’s a pity.
Prosto_Julia April 7, 2020, 11:51
I've frozen it more than once and it always comes together without any problems.
Risha April 7, 2020, 11:52 am
Great! Thank you very much
Ariadna_Lev April 7, 2020, 12:08
you can, the best cream is cream after specific cooling
bul4onok April 7, 2020, 04:22 pm
Once the Ferma cream accidentally froze. it turned out to be oil and serum (((
lozik April 8, 2020, 15:49
Honestly, Fermat’s tops don’t seem to be wrong with me, everything is the same, but the prices are not (((
Risha April 8, 2020, 5:01 pm
I whipped it up perfectly
bul4onok April 8, 2020, 5:57 pm
And I always whipped well)) only Burenka was bad
I whipped it up perfectly
Period and conditions for storing cream in the refrigerator, freezer, after opening
Cream is a product with excellent taste, which is obtained by separating the fat layer of milk using a special apparatus - a separator. The resulting mass is used to prepare desserts, and is also often added to coffee. But recently, more and more often on supermarket shelves you can find a cream substitute - a synthetic product. It consists mainly of palm and coconut oil, as well as various additives of chemical origin. Its systematic use can lead to digestive problems and allergic reactions. We’ll talk further about how to choose a quality product, how much cream you can use and how to store it.
How to whip cream correctly
I'll focus on the main points:
- the cream should have a minimum fat content of 33%, preferably 35% (if you can’t buy these, then increase the fat content at home),
- they should be well chilled, after the store for at least 4-5 hours in the refrigerator.
Moreover, the lower the quality of the cream, the better it needs to be cooled, and if you are not sure about the quality, cool the whisk and dishes.
- You need to whip the cream using a mixer or a hand mixer; a blender is not suitable. If whipping by hand, place the bowl of cream in a bowl of ice.
- The cream can be flavored before whipping. Put coffee beans, vanilla, lemon zest, lavender or something else in them and leave them in the refrigerator for a day. You can bring them to a boil and add flavoring, then cool and put in the refrigerator for at least 4-5 hours. Strain the cream before whipping.
Before pouring the cream into the bowl, shake it well in the package.
Beat first at low speeds, and after foam appears, at maximum.
If you need cream in the mousse, whip it 3/4, i.e. to a fluffy, “under-whipped” state.
If you are whipping for cream, then reach a semi-whipped state, add powdered sugar and beat until thick, but again do not overbeat. Overwhipped cream is not only those that have separated the butter, but also those that have become “ragged.” The buttercream should be thick but tender.
Whipped cream can be piped onto parchment paper and frozen, then placed in a resealable container. You can use them for desserts, for decorating cakes (it’s better to put them before serving) and simply add them to coffee.
There is also a very good substitute for cream - sour cream 30%. It makes a similar and also very tasty cream. If you can’t buy sour cream of this fat content, then you can weigh out 20%, read how to do this here.
How to choose
You can purchase this product at the market or in a store in pasteurized or sterilized form.
- The shelf life of pasteurized cream is 3 - 4 days. Provided that it is stored on the coldest possible shelf of the refrigerator.
- A product that has undergone sterilization loses most of its beneficial properties. But in return it acquires a longer shelf life - up to 6 months.
- Cream purchased from the market should be used within 24 hours of purchase. And they should be stored exclusively in a cool place.
Characteristics of quality cream:
- white (slightly creamy) color;
- pleasant sweetish creamy taste (a bitterish taste indicates that the product is already spoiled);
- homogeneous consistency without flakes and lumps of fat;
- absence of chemical additives in the product.
When purchasing a product, be sure to check the tightness of its packaging, production date and storage time. The longer the storage time, the more preservatives the product contains.
Natural cream can have different degrees of fat content (from 8% to 35%).
For ease of use, some manufacturers package this product in small portions, enough to add to 1 cup of coffee.
Already opened packaging should be used within 2 - 3 days, and the cream should be stored exclusively in the refrigerator.
Topic: “FREEZING cream, sponge cake, cake.”
Today is a hot topic: “Freezing cream, sponge cake, cake.”
Big like for the mega benefits, save and let's go! .
FREEZING CREAM:
Freezing is a very convenient thing, and sometimes even necessary (for example, for mousses), but is it really that good?
There is no consensus anywhere on which creams can be frozen 100% without losing their qualities. But there is information that butter creams tolerate freezing better and can be stored there for 6 to 8 weeks.
In my personal experience, I used buttercream on French meringue, and after defrosting it properly, I was pleased with the results.
I also froze the custard. Once defrosted, it performed just as well as freshly prepared. Let it stand in the refrigerator until thawed (5-6 hours), beat with a mixer until smooth and use further according to the recipe.
Cold storage
Due to the increased fat content, the shelf life of cream is only 3 days, provided that it is kept in a cold place.
- For pasteurized product purchased in a store, this time increases to 4 - 7 days at a temperature of +2°C -+8°C. But these indicators relate only to products in closed factory packaging. If the seal has been broken, storage of the cream can last no longer than 2 days.
- sterilized cream can be stored much longer. Their shelf life is about 1 month at a temperature of +1°C -+2°C.
- Cream packaged in single portions intended for adding to coffee can be stored in the refrigerator for 7 months.
Storing cream frozen
To prevent the formation of lumps and separation of the product with the separation of water, it is frozen using the blast freezing function, which is provided in most modern refrigerators.
The storage standards for cream do not provide for its freezing in principle. But examples from life confirm that many lovers of this product often use this type of storage.
The product is sealed in manufacturer's packaging, placed in a plastic bag, sealed and frozen using flash freezing.
You can store cream in the freezer twice as long as in the refrigerator. As a result, the shelf life of the sterilized product will be 2 months.
You can preserve this product in the freezer even longer if you first beat it with sugar.
And you need to defrost it in the refrigerator, on a shelf, for 8 hours in order to preserve the structure, taste and beneficial qualities as much as possible. And for preparing hot dishes, cream can be used without defrosting.
Recipe - How to Freeze Whipped Cream
You can save absolutely any whipped cream. Whether you added sugar or not, stabilized them with cream cheese or starch. The main thing is, after freezing, do not forget to transfer them to an airtight container. Otherwise, they will begin to absorb all the odors from your refrigerator.
Ingredients:
- Whipped cream.
Additional equipment:
- Parchment or silicone baking sheet.
- Container for freezer.
- Measuring spoon or piping bag.
Cooking method:
Place whipped cream on parchment or silicone baking sheet
- Place the cream in small portions on a parchment or silicone baking sheet. You can simply scoop them out with a measuring spoon, or use a piping bag to pipe out fancy flowers, bows, or swirls. Remember one thing - one flower is one serving, no matter how you plan to use them in the future.
How to freeze whipped cream?
- Place the parchment paper with the cream clouds in the freezer overnight.
Remove frozen whipped cream from parchment paper
- Carefully remove the frozen curls from the parchment and transfer them to a container. How long can whipped cream be stored? -You can store them in the freezer for up to three months, but it's best to use them within the first month. No matter how hermetically sealed the container is, over such a long period of time they can absorb foreign odors.
How to use frozen cream?
- Place one piece of frozen fragrant cloud in a cup of morning coffee or cocoa. Or place the twisted flower on top of a piece of dessert, let it thaw for fifteen minutes and serve.
Other cooking secrets on our website:
How to beautifully cut an orange or grapefruit
How to make quick puff pastry at home
If you're new to making a sweet puff pastry pie, this recipe will walk you through the process step by step. A detailed description and photographs will clearly tell you how to knead and roll out the dough, and will tell you when it will need to be cooled a little for further work. Do not be afraid! - It's just dough.
In fact, this dough cannot be called fast, much less lazy. The entire cooking process will take you about an hour and a half, and you need to work at high speed. Otherwise, the butter will begin to melt and leak.
“How to store them in the refrigerator?” - In the morning, remove from the parchment, transfer to an airtight container and place in the freezer.
Storage without refrigeration
The shelf life of cream without refrigeration is:
- pasteurized – up to 10 hours;
- sterilized – up to 2 days.
If Tetra Pak technology was used to package the product, it can be stored a little longer without refrigeration.
Disposable, hermetically sealed containers with coffee creamer can be kept without refrigeration for about 7 days. The exact shelf life and production date are indicated on the packaging. It is advisable to pour a larger amount of this product into a wide glass container. The container should first be disinfected with boiling water. It should be stored in a cool place out of direct sunlight.
Dry cream is stored the longest at room temperature. They will remain usable for 3 to 4 months. The main thing during storage is not to allow the air humidity level to increase.
Natural cream can have different degrees of fat content (from 8% to 35%).
