Whipped cream, also known as whipped cream, is one of the most delicious dairy products eaten right after it's made, especially if the cream is made at home instead of being bought at the supermarket. However, there are times when you've made too much cream so it's hard to finish it, or you've done it on purpose so you can consume it whenever you want. If that's the case, don't forget to store the cream properly to keep it soft in texture and fresh in quality, be it in the refrigerator or freezer, until it's time to use it.
Step
Method 1 of 2: Storing Whipped Cream in the Fridge
Step 1. Put the whipped cream in an airtight container
Basically, Tupperware made of plastic is an airtight container that is perfect for storing whipped cream. However, if the cream is purchased at the supermarket instead of making your own, it's best to store the cream in its original container.
Make sure the container is completely closed before placing it in the refrigerator. If the container looks damaged or loose, immediately transfer the cream to another airtight container
Step 2. Push the container to the very back of your refrigerator
Remember, whipped cream should be stored in the area where the temperature is coolest and stable, which is at the back of the refrigerator, rather than in the area near the door where the temperature is warmer.
- Place the container of cream under the cold food ingredients to maintain a stable temperature. Remember, a stable temperature is able to maintain the texture and consistency of whipped cream!
- Whipped cream can last for 5-7 days if kept in the refrigerator. If you keep removing it, drastic changes in temperature can cause the remaining whipped cream to lose its texture and go stale faster.
Step 3. Add gelatin to the homemade whipped cream to stabilize the texture
The trick, just mix tsp. plain powdered gelatin with 60 ml of cold water in a small saucepan, then wait 4 minutes until the water is completely absorbed into the gelatin. Then, warm the gelatin solution over low heat until it is completely dissolved, stirring occasionally. Once the cream is whipped until it reaches soft peaks, add the gelatin solution, then beat the cream again until soft peaks form again.
- Place the stabilized whipped cream in an airtight container, then store the container in the refrigerator for 3-4 days.
- Make sure the gelatin is not too hot when mixed with the whipped cream. That's why gelatin needs to be refrigerated for about 10 minutes before being added to the whipped cream.
Step 4. Observe the shape of the cream and smell the aroma to make sure the quality is still good
Be careful, consuming cream that has gone stale can make you sick! Therefore, learn to recognize the characteristics of whipped cream whose quality is no longer good for consumption, such as:
- There is a separation between the solid-textured cream and the liquid-textured milk in the whipped cream
- The sour or unpleasant odor coming from the cream
- Creamy texture looks like paste
- Presence of cream parts that look yellowed (especially for factory-made creams sold in supermarkets)
Method 2 of 2: Freezing Whipped Cream
Step 1. Line a baking sheet with parchment paper
Choose a pan that is large enough to fit the entire serving of whipped cream. Also make sure that the size of the pan matches the amount of space available in the freezer so that the cream can freeze without interruption.
Using parchment paper will make it easier to remove the frozen whipped cream from the pan
Step 2. Place a spoonful of whipped cream on the parchment paper
Because the cream will expand when frozen, remember to leave about 4-5 cm between the creams. Try to size each cream according to the plan for its use later.
- For example, if cream is going to be garnished with coffee or hot chocolate, make sure it doesn't go over the diameter of the cup.
- If the cream will be used as a garnish for various desserts, adjust the size according to the portion of the dish that will be served.
Step 3. Freeze the whipped cream overnight or until the texture is really firm
Leave the whipped cream overnight or at least 3 hours in the freezer until the texture hardens. Then, transfer the frozen cream to a plastic clip bag or large airtight container. Supposedly, the quality of the cream will not change for 3-4 months.
Once the cream has hardened, lift the edges of the paper near each frozen cream fruit, then gently pull the cream so that the texture doesn't crack
Step 4. Spray whipped cream onto parchment paper in a certain pattern to enhance its appearance
The trick, just put the whipped cream into a plastic triangle, then cut the end of the plastic with a size that is not too big. Then, spray the whipped cream in your favorite pattern onto the parchment paper and freeze overnight or until the texture of the cream is really firm. Once the cream has frozen, immediately remove it from the paper and place it in an airtight, tightly closed container. Finish the cream within 3-4 months.
- If you wish, the frozen cream can also be stored in a plastic clip bag. However, make sure you don't overwrite the bag with other ingredients so the cream doesn't crumble!
- Alternatively, each frozen cream fruit can also be wrapped in plastic wrap or put in a separate plastic bag, then stored on a separate shelf to reduce the risk of the cream crumbling.
Step 5. Remove the frozen whipped cream from the freezer, about 15-20 minutes before use
If later the cream will be used as a decoration for pies, cakes, or other snacks, don't forget to soften it for 15-20 minutes at room temperature before using the cream. Then, place the frozen whipped cream on top of each pie or cake serving to keep the shape and texture.
If you want frozen whipped cream to complement your coffee or hot chocolate, there's no need to soften it at room temperature! Instead, place the frozen whipped cream directly on top of the coffee or tea, and let the texture soften on its own after being exposed to the hot temperature of the drink
Tips
- Add frozen whipped cream to coffee or hot chocolate.
- Make the whipped cream with the help of a food processor instead of a mixer so the texture can last longer.
- Add crme fraîche to your whipped cream to keep it soft and fluffy.
