Freezing and storing whipped cream

1.	Add sugar to cream.
2.	Beat with a whisk
3.	Place in a squeeze bag and squeeze out onto a plastic wrap-lined bat.
4.	Cover the bat with fluffy plastic wrap and place in the freezer to harden.
5.	When hardened, transfer to a freezer bag or other container.

---

Fresh cream tends to be slightly left over after baking for Valentine's Day and other occasions. It would be a waste to let it expire! If you are not confident about using it up, freezing is recommended.

How to freeze whipped cream Recipe

If you freeze it as is, the oil and water will separate and the smooth texture will be lost. Therefore, it is better to whip the cream before freezing, just as you do when making pastries. Adding sugar, which retains water, is even better.


The amount of sugar should be about 7 grams per 100 ml of cream. If you plan to use it for cooking instead of confectionery, adjust the amount less.

Whip with a whisk. The consistency should be 8 to 9 minutes.


Put into a squeeze bag and squeeze out onto a plastic wrap lined bat. The size should be bite-sized.


When finished squeezing, cover with plastic wrap and place in the freezer.


When firm, transfer to an airtight freezer bag (or Tupperware if you want to keep the shape neatly). It can be stored for 3 to 4 weeks. Since it melts very easily, be sure to take it out of the freezer as quickly as possible.



You can add them directly to hot drinks and heated dishes, or let them thaw for 10 minutes before serving with pancakes or baked goods. It's a quick and easy way to upgrade your daily snacks.


Since it is time-consuming to whip the cream again for freezing, it is recommended to whip the cream in batches when baking, and freeze the unused portion. Whipping cream is a bit expensive, so you want to use it up without wasting it.