The conservation of dairy products is a delicate subject, but not necessarily rocket science! To keep the cream longer, it is quite possible to put it in the freezer. Thus, it will keep for up to two months. Discover our tips and advice for freezing it well.
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How to freeze fresh cream?
Whether plain, sweet, whole or whipped, cream does not freeze the same way. Below 40% fat, the cream contains too much water to constitute a sufficiently solid candidate for freezing. This is why it makes more sense to freeze the whole cream (liquid or thick).
For that it's simple, you just need to:
- pour the cream into a rigid container (think that it is likely to stretch in height following freezing, and leave at least 1.5 cm of space between the surface of the cream and the top of the container).
- Film the top of the container and then wrap it in a freezer bag to isolate it as well as possible from other food odors.
- Place the wrapped container in the freezer so that the cream cools and then freezes without being spilled.
If you want to be able to use only a small portion of fresh cream without having to defrost everything, use a bin or an ice pack.
To freeze sweet cream: (often used in baking, this method helps to keep the cream better, thanks to the sugar)
- pour the cream into a suitable bowl.
- Lightly whip the cream, (not too much), until it is just set.
- Add a teaspoon of sugar to the cream. Add a teaspoon of sugar for 125 ml of cream.
- Pour the cream into a container with rigid walls.
- Film the top of the container and then wrap it in a freezer bag to isolate it as well as possible from other food odors.
- Leave at least 1.5 cm of empty space between the lid and the surface of the cream. This allows room for the cream to expand when frozen.
- Place the wrapped container in the freezer so that the cream cools and then freezes without being spilled.
To freeze whipped cream:
- whip the cream.
- Place baking paper or a silicone mat on a baking sheet.
- Make small piles of whipped cream on the baking sheet you have prepared. Then cover it with a thick airtight freezer bag.
- Freeze. Once the cream is frozen, remove it from the plate and put it in a container or bag. Again, to prevent it from hitting, the best is to use a container with rigid walls.
- Close the airtight container and put it in the freezer.
Please note: light cream tends to become very liquid after thawing.
How to thaw fresh cream?
To defrost the crème fraîche properly, there are a few steps to follow. For immediate use in a liquid preparation during cooking, pour the still frozen cream directly into the preparation (soup, sauce, broth …), and allow it to thaw under the effect of heat.
For cold use, place the cream in the cold area of the refrigerator, keeping it protected from odors in its filmed and wrapped container. Let the cream thaw for at least 4 to 8 hours depending on the volume concerned. The cream can then be incorporated into a cold or hot recipe, but its relatively liquid consistency will not allow it to take whipped cream.
Defrost the sweet cream:
To garnish a cake or other dessert, let your sweet cream thaw in the refrigerator overnight. Like plain cream, this frozen cream cannot then be whipped again. But unlike plain cream, sweet cream should keep its already whipped texture and you can add it to pastries or desserts. You can also try mixing it with just whipped cream to make more filling.
If you see that the cream has separated too much, shake it in its container (with the lid). This can help replenish the cream by mixing the fat and water again.
Defrost whipped cream:
Let the whipped cream thaw for about ten minutes in the open air. Use this cream exactly as you would use freshly whipped cream. The small piles should work like whipped cream already divided into small individual portions.
Can we freeze a cooking dish with crème fraîche?
Whatever the dish type (gratin, pie, cutlets, pasta, rice …), you can very well keep it in the freezer. For that, it is enough to respect the following points:
- let the dish (or its rest) cool before freezing.
- Protect the dish from any risk of drying out or transfer of odor, using cling film, aluminum foil or a sachet.
- Remember to note the date of freezing, and make sure to respect the storage period (about 2 months).
Read also :
⋙ Can we freeze butter?
⋙ Can we freeze cheese?
⋙ Can we freeze eggs?