Fri, Jul-11-03, 07:28
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New Member
Posts: 21
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Plan: Atkins
Stats: 187/167/143
BF:
Progress: 45%
Location: Wellington, New Zealand
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Hi.
I used to buy frozen cream when I lived in the UK. It was packaged in chunks, a solid tube about 3 inches long was enough for a single serve. I dont know if anything was added to it though as I wasnt lowcarbing then.
Anyway I looked on the net for an answer as I have just chucked out another bottle of unusable cream, and I am going to try this.
Cream
Do not freeze half, single or soured cream as they separate on thawing. Cream must have a minimum fat content of 35% to freeze successfully. The best way to freeze cream is to add 15ml(1 tablespoon) of milk to 150ml(1/4 pint) and whip to the soft peak stage before packaging in ridgid plastic containers. Whipped cream containing 40% or more butterfat can be piped into rosettes and frozen, before packing into a ridgid container to store. Use double or whipping cream within 2 months. Freeze clotted cream in ridgid cartons and use within 1 month. Take care when whipping thawed cream as it thickens very quickly.
Cheers, Joy
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