Does incorporating whipping cream in a chocolate syrup extend its shelf life?
We bought a box/carton of whipping cream a few months ago and it sat on the freezer for some time and we used it earlier to create a chocolate sauce/syrup for a cake. However, we didn't need everything so there was some left in the carton. We looked at the carton and it says that the whipping cream would expire in 2 days (the 20th of March).
What would happen if we decided to use it all up for chocolate syrup? Would our chocolate syrup's shelf life extend beyond the 20th? Or it wouldn't, since one of the components would expire already?
Best Answer
If you have an ingredient which is supposed to be cooked through, and cook it before it expires, the shelf life of the now cooked dish would be the standard for all cooked dishes, 3-5 days, no matter if the expiry date of the ingredient falls within these 3-5 days or not. Assuming that your syrup is cooked, and your cream is still good, I think it is safe to use that rule.
But in your case, the problem is that you already opened the cream "some months ago". This means that you bought UHT cream with an expiry date months in the future. The important point here is that this date assumes a closed container. UHT is a sterilization technique, similar to canning. Just like you can't open a tin of beans and expect them to sit in the open and stay good for months, you can't expect the cream to stay good. UHT dairy, once opened, should be treated like any other perishable food: refrigerated and used up within 3-5 days. Most people don't care about this, as it doesn't change its taste for over a week outside of the fridge, but keeping it out is not a safe practice. In any case, sitting at room temperature for months is way too long.
You mention freezing: don't freeze dairy, it doesn't work well.
Bottom line: When you open cream, you have to use it up. Whether you make syrup with it or not, it has the same shelf life from the point of opening.
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How do you increase the shelf life of chocolate syrup?
How to store Chocolate Syrup to extend its shelf life? Chocolate syrup should be stored in a cool dark place like the pantry until it is opened and then it must be refrigerated once opened. Always remember to store chocolate syrup in a tightly closed container to keep out moisture and other contaminants.Does whipping cream extend shelf life?
Whipped cream lasts for 2 days - 3 months. This is a huge range because of the many ways that you can either make or purchase whipped cream....Whipped Cream Expiration Date.(Unopened)RefrigeratorFreezerHomemade Whipped Cream lasts for2-3 Days2-3 MonthsCool Whip Cream lasts for1-2 Weeks3-4 Months5 more rows•Oct 25, 2017How do you increase the shelf life of cream?
And if you want to elongate the life of your heavy cream even further, you can freeze it. That's right:heavy cream holds up in the freezer for up to three months. We like to pour heavy cream into ice cube trays, freeze them solid, and then pop a few out when we only need a few ounces for a recipe.How long does homemade chocolate syrup last?
How Long Does Chocolate Syrup LastPantryFridgeChocolate syrup (Unopened)Best By + 2 yearsChocolate syrup (Opened)1 yearHomemade chocolate syrup2 \u2013 3 monthsOct 31, 2019Stabilized Whipped Cream: Literally Everything You Need to Know
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Answer 2
I gave you my comment above. The best advise I can give you for next time is buy heavy whipping cream, refrigerate it and use it in a timely manner with all your ingredigents fresh as possible. You may have lumpy chocolate cream this time but...again it may be your luck it turns out perfect for you. Many times when I make something new, and I am not suggesting this is something new for you, make is first for you and your family and friends, try it out and if it comes out good to great, then make it for your guests. On the other hand, if they are great sports, do it for them and if it does not turn out great, break out some ice cream, popcorn, cookies, or make some french toast very decadent with jam, ice cream, whipping cream, powdered sugar, cocoa powder, chocolate shaving or sprinkles or candy, powdered sugar etc. That is a show stopper. Good Luck.
Answer 3
As a rule of thumb, fat-dominated food will go rancid as it goes off. In general it's not dangerous, but tastes successively worse long before it becomes a health issue. This is a chemical reaction, rather than a biological one, and is not slowed down quite as much by refrigeration.
The chocolate will probably overpower the (so far pretty low concentration of) butyric acid for quite a bit longer.
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