How to quickly thaw frozen cream

Frozen cream can be quickly softened by heating or refrigerating it over water. The main methods for thawing cream include room temperature standing, heating over water, refrigeration thawing, microwave thawing, and cutting into pieces.

1. Let it stand at room temperature

After removing the frozen cream from the freezer, let it thaw naturally at room temperature. It takes about 30 minutes to 1 hour in summer, and may take longer in winter. This method can maintain a uniform texture of the cream and avoid local overheating that may cause oil-water separation. During the thawing process, it is necessary to avoid direct sunlight or high temperature environments to prevent the surface of the cream from melting while the interior remains hard.

2. Cross water heating

Prepare warm water at around 40 ℃, and place a sealed container containing cream into the water and heat it separately. Stir every 2 minutes and it will completely soften after about 10 minutes. The water temperature should not exceed 50 ℃, otherwise it will cause the milk fat in the cream to precipitate. This method is suitable for situations where cream is urgently needed, but attention should be paid to controlling the water temperature to avoid damaging the structure of the milk fat.

3. Refrigerate and Thaw

Transfer frozen cream to the refrigerator 12 hours in advance, and a low temperature environment can allow the cream to thaw slowly and evenly. The thawed cream has a delicate texture and is suitable for making desserts that require whipped cream. Although this method takes a long time, it can maintain the tissue stability of the cream to the maximum extent and avoid the impact of sudden temperature changes on subsequent processing performance.

4. Microwave Thawing

Use the microwave thawing function, heat for 10 seconds each time, then remove and flip, repeat 3-4 times. Attention should be paid to selecting low-power mode and checking the degree of softening after each heating. Microwave thawing is fast but carries high risks. Excessive heating can cause local liquefaction of the cream, affecting the whipping effect. It is recommended to use it as an emergency solution.

5. Cutting Processing

Cutting large frozen cream into 1cm thick slices or small pieces can significantly shorten thawing time. The sliced cream can soften at room temperature for 20 minutes, and it only takes 4-6 hours to refrigerate and thaw. This method is particularly suitable for situations where cream needs to be used in batches, and the unused portion after thawing can be refrozen and stored.

Cream should be used as soon as possible after thawing, as repeated freezing can cause the texture to become rough. Different types of cream have different requirements for thawing state: making mousse requires complete softening to a paste like state, while baking cookies only requires slight softening before cutting. When storing cream, it is recommended to divide it into small portions and freeze them. Take them as needed each time. If there is an odor or layering phenomenon in the thawed cream, it should be stopped from consumption. Cream can be stored in the coldest area of the refrigerator in daily life, wrapped in tin foil to prevent odor absorption, and preferably used up within two weeks after opening.