Can you freeze 35 whipping cream?
In this brief guide, we’ll address the query: “Can you freeze 35 whipping cream?” Also, we’ll explore how the cream can be frozen, what 35% cream is, how it is obtained, what its nutritional content and is it healthy to eat?
Can you freeze 35 whipping cream?
Yes, 35% whipping cream, also known as light whipping cream, can be frozen. Due to its fat content, there will be less separation into phases once frozen, and it can easily be whipped to regain its puffy consistency once defrosted.
Freezing 35% whipping cream is convenient when buying large volumes of light cream, and needing to preserve them for an extended period, or when opening a package and only a small volume is required for cooking and/or decorating.
How can I freeze 35% whipping cream?
Freezing 35% whipping cream can be achieved simply by placing the container inside the freezer. There should be some space inside the carton (at least half an inch), as the cream will expand as it solidifies.
Some authors recommend freezing whipped cream in ice cubes, then storing them in freezer bags, as this helps ration whipped cream, and dispenses with the need to thaw out a large mass of cream when only a small volume is required.
As it is a dairy product with fat, sugars, and proteins, there may be some separation of phases, but as whipping cream is not as thin as lighter creams, it can easily be whipped to regain its consistency, and if necessary, some powdered sugar can be beaten with it to stave off a gritty texture.
What is 35% whipping cream?
Thirty-five percent whipping cream, also known as light whipping cream, is a dairy product obtained from the fatty content that has risen in whole, unhomogenized milk. While it can be whipped, it won’t have the same thickness as heavier creams.
Despite its name, light whipping cream can have anywhere between 30-35% milk fat and is used in dishes that require a lighter, fluffier texture.
How is 35% whipping cream obtained?
The first step in making Whipping cream is extracting the risen layer of cream that rises in unhomogenized milk.
The cream’s fat concentration can be adjusted by removing the water content and decanting other phases, and once it has a fixed dairy fat concentration between 30-35% it can be whipped, which is to say; it can be battered at a high speed to mix air bubbles within the fat.
The air that is within the fatty layers gives the cream its distinctive foamy consistency and makes it suitable for decorating pastries and savory dishes, as well as hot and cold beverages.
Whipping cream made from heavier creams can be beaten, although the result is a very thick, heavier cream that may not easily maintain its puffy texture.
Whipped cream can be made at home by beating cream with the aforementioned dairy fat content, or it can be store bought in spray cans, cartons, or plastic containers.
What is the nutritional content of 35% whipping cream?
On average, a 15 ml portion of 35% whipping cream will contain;
- 50 calories
- 0.3 grams of protein
- 5 grams of fat – of which 3.5 grams are saturated, 20 milligrams of cholesterol
- And 1 gram of carbohydrates.
Additionally, the same portion of whipping cream will contain calcium, sodium, vitamin A, and trace amounts of vitamin D.
Is 35% whipping cream healthy to eat?
Thirty-five percent whipping cream may be considered a healthy alternative to using heavy whipping cream, which has a higher dairy fat content, and ergo, a higher amount of calories per serving.
However, store bought presentations such as pressurized light whipping creams may contain additives such as sodium and added sugars that may reduce their quality and health benefits.
Light whipping cream may not be indicated for individuals who are lactose intolerant, or those on stringent low-fat diets.
The effects of dairy fat are currently a topic of debate, as some studies seem to associate dairy fat consumption with decreased risks of type II diabetes and heart disease, while others have associated dairy fat ingestion with higher risks of certain cancers.
We advise our readers to consult with a nutritionist or medical professional and see if light whipped cream can be consumed, or avoided altogether. A licensed professional will offer quality guidance and help decide what is in a client’s or patient’s best interest.
Other FAQs about Whipped Cream that you may be interested in.
Can you put heavy whipping cream in coffee?
How to use heavy whipping cream in coffee?
Can you eat miracle whip after the expiry date?
Conclusion
In this brief guide, we’ve addressed the query: “Can you freeze 35 whipping cream?” Also, we’ve explored how the cream can be frozen, what 35% cream is, how it is obtained, what its nutritional content and is it healthy to eat?
References
https://www.marthastewart.com/7845011/difference-between-heavy-cream-half-and-half
https://www.fatsecret.ca/calories-nutrition/lactantia/whipping-cream-35/1-tbsp
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5073921/
https://www.sciencedirect.com/science/article/pii/B9780081005965007022
https://www.healthline.com/nutrition/heavy-whipping-cream#recommendation
