Cream Usage

Caring for Cream

Always use cream when at its freshest. Check the use-by date and, as a rule, don’t keep it in the refrigerator for more than 10 days.

To prevent contamination, always keep cream sealed as it is susceptible to flavour absorption. Always keep it in the refrigerator at 4˚C. Its life will be reduced considerably if left out for extended periods.

Cream can be frozen for up to three months. If it has less than 40% milk fat, lightly whip cream before freezing it.

Always thaw cream in the refrigerator.

Just Whip It

For the best results, whip cream at around 5°C after chilling the bowl and beater in the freezer.

Whipped cream should double in volume, particularly if it has a 35% milk fat content. (Higher fat creams do not increase as much in volume).

Why? This is because whipping cream puts air bubbles coated with a watery film (milk fat droplets) into the mixture.

When sugar is added to the cream, the volume and the stiffness of the whip is reduced and the whipping time will be longer.

Therefore flavourings or sugar should be added once the cream is whipped. Fold through quickly and lightly using a rubber or plastic spatula. Too much handling takes the air from the whip and decreases its volume.

Whipping quality is affected by:

Milk Fat Content

A milk fat content of 35% is ideal for whipping. Lower fat creams are not as stable and will lose volume on standing or may not whip at all. Creams with more than 45% milk fat easily ‘overwhip’ to produce an undesirable ‘buttery’ texture.

Age

Cream reaches its optimum whipping consistency 72 hours after production. It thickens with age.

Temperature

Whipping is most successful at 7°C or less. The whipping ability of longlife cream is diminished as it is a homogenised product. However, it can be whipped if well chilled first. In most circumstances, reduced fat long life cream will not whip at all.