Can I freeze ready-made cream cheese for a cake?
Tender creamy cream with the taste of ice cream is filled with cupcakes, dabbed on the cakes, layered with rolls, leveled cakes. Hostesses wonder if the dessert can be frozen and for how long. It is possible to keep the treat at sub-zero temperatures, but it is undesirable, as the structure of the cheese changes.
What is Cream Cheese?
Cream cheese - is a tender thick mass with a creamy flavor, universally used by confectioners. The universal cream is made of curd (cream) cheese, cream or butter, sugar and vanilla.
For a variety of flavors cream in a recipe introduced chocolate, nut paste, fruit and berry puree, condensed milk.
To create different decorations for confectionery, it is enough to learn how to make two kinds of dessert - with cream and with butter. In the first case, the cakes can be decorated with cream, in the second - with a velour coating.
The cream made by this recipe is stable at room temperature, if quality products are chosen.
- 130 g of butter with at least 82% fat content;
- 300 grams of cottage cheese cream;
- 80 g powdered sugar.
Combine in a bowl, knead and beat with a mixer until homogeneous for 6 minutes curd, butter, powdered sugar. Place the container, covered with clingfilm, in the refrigerator for at least half an hour. Before smearing the cakes or smoothing the cake, add lemon zest, cinnamon or vanillin to the product as desired.
Rules for storing and expiration date of the cream-cheese
In the refrigerator cream cheese regardless of the recipe retains consumer properties for three days.
Cream cheese in a factory sealed package does not spoil up to 5 months at a temperature of 2-6 degrees.
Opened cream cheese in plastic containers, as well as cooked cream is stored for three days. To prevent the product from getting stale and absorbing foreign odors, the packaging is wrapped in film.
Can I freeze cream cheese on cream or butter?
You can freeze a cream cheese and an open packet of cream cheese if the temperature in the freezer is no higher than -18° C. Before food is sent for storage, it is placed in airtight containers and additionally wrapped in food film.
To control the timing of freezing, the packaging is labeled. In the freezer, as well as in the refrigerator, it is necessary to observe the product neighborhood.
Tip! Preparing the cream takes a minimum of time. It is better to make a fresh dessert than to subject it to freezing, because after defrosting the structure of smooth cream cheese changes.
Freezing cream made with cream is undesirable. After defrosting, the dessert becomes crumbly, grainy, condensation is possible.
This is due to the fact that the water in the cream at subzero temperatures turns into ice. When defrosting, the crystals return to their original liquid state, but the water can no longer combine properly with the cheese.
Butter cream is stored in the freezer for up to two months. It tolerates freezing more easily than dessert with cream. When defrosted, it retains flavor and structure. But it is still better to use it not to flatten the cakes, but to assemble them.
Can I Frost a Cream Cheese Cake
If you defrost a frozen cake with cream cheese on a butter base in the refrigerator and not at room temperature, nothing will happen to it. The sweet product will not leak, no condensation will form on it and the taste remains unchanged. According to consumer reviews, the cake "Red velvet" with cream cheese after freezing becomes even tastier.
Confectioners do not recommend freezing desserts with velour coating and decorations made of mastic. Cakes with cream-based cream, as well as the cream itself, tolerate freezing worse.
How to get the cream back to a smooth texture after frosting
Try restoring the grainy texture to its original appearance in two ways - in a water bath and in a microwave oven.
In the first case, place a saucepan filled with water one-third full on the stove. Place a glass container with the cream cheese on top, heat until you get the desired result, stirring continuously.
In the microwave, it is more difficult to level the structure of cream cheese, as there is a great risk of drying out. To prevent this from happening, reheat the defrosted dessert in a microwave-safe bowl in stages. Check and stir the product every 7 seconds until you get a product with a smooth texture.
The number of cream recipes keeps increasing, but the ingredients stay the same. It is important to note that the taste of the dessert becomes richer and the coating is smoother if you mix the ingredients chilled, the same temperature. Frozen product is desirable to use as part of appetizers, sweet, salty dishes, where the texture of cream cheese is not important.
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