How to make softer frozen whipped cream?
I recently found out that a few decades ago frozen whipped cream was a thing and my mom liked it. It was similar to normal whipped cream only a bit harder frozen (but still softer than ice cream) and could last for ages in the freezer.
Now I tried to make some for her and it was good, however mine is always too hard while frozen compared to what she loved. When it warms up it is fine and personally I don't find it too hard but whatever.
The process I use is simple, mix cream (36%), some sugar and vanilla extract whip until done and either freeze in one piece or in smaller ones.
Any ideas how to make it softer while frozen and ideally hard when it thaws? I've thought about adding some milk (it's to late to buy one with less fat) to reduce the fat content or not whipping it as much. Do you think any would work and if so which would you recommend?
Best Answer
My advice is to use inverted sugar
Inverted sugar helps to avoid crystallization and the frozen cream will be substantially smoother.
Pictures about "How to make softer frozen whipped cream?"
How do you soften stiff whipped cream?
To thaw frozen heavy whipping cream, leave it in the refrigerator for one to two days before you need to use it. The amount of thawing time will depend on the size of your container and how much you're trying to thaw. Before using it, give it a good shake (or stir) to redistribute the butterfat.How do you fix frozen whipped cream?
Using Frozen Heavy Cream Once it is no longer solid, give it a good shake (or stir) to redistribute the butterfat. Previously frozen heavy cream will behave the same way as refrigerated cream, and will still whip into stiff peaks. In fact, cold cream actually whips better.whipped cream making, storage,freezing and defrosting |whipped cream icecream
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Katerina Holmes, Jill Wellington, Ketut Subiyanto, Sebastian Coman Photography