Cream can be used as both an ingredient or topping in many sweet and savory dishes. It gives a dish texture and volume as well as a richness that adds texture.
There are many creams that can be used for cooking, but heavy cream is the most popular and versatile.
It is well-known for its denseness and heavyness. This ingredient is used in many recipes, including cakes, mousses and pasta, as well as soups, curries and sauces.
You may need cream that is heavier or denser sometimes to give your food more texture and volume. Heavy cream is not suitable for all purposes, despite its many uses. You need to thicken it.
How do you thicken cream? To give your food a different texture, there are three simple ways to thicken heavy cream. It can be reduced over heat, added gelatin, or thickened with flour or cornstarch.
The method you choose will depend on your time, available ingredients and what you find easier.
Continue reading to learn how to thicken cream and which method is best for you.
These are the 3 Best Ways To Thicken Cream
These are our top three recommendations for thickening cream. The method you choose will depend on your preferences and how it is applied. Make sure you take the time to look at each one to find out what they could do for you.
Heating the cream
Heating the cream to evaporate its water content and reduce it to its desired thickness.
Although it is an easy concept, it is the most time-consuming and attention-intensive.
These are the steps to reduce cream and make it thicker.
- Heat the cream slowly, making sure that it does not boil.
- It is best to avoid letting it boil as high heat can cause irreparable damage.
- To avoid burning and curdling, keep it simmering over low heat. Stir it constantly with a whisk or wooden spoon.
- Reduce the heat immediately if the cream boils.
- To prevent overcooking, make sure you test the thickness of your cream at least once every 10 minutes.
- You can reduce the heat to achieve the desired consistency and allow it to cool.
- Once the cream has cooled, you can try it out. This will allow you to determine if it is suitable for your dish.
The time it is heated will determine the thickness of the cream. It can range from 10 to 30 minutes. The cream will thicken the longer it is heated.
When you heat milk products, such as cream, a slight taste change is to be expected. This is normal, and should be considered when thickening cream for a recipe.
It doesn’t necessarily mean you have burnt the cream if there is a slight change in its flavor. Burnt cream, also known as Creme Brulee, has a distinctive, bitter taste. You’ll be able to tell if your cream is burned while you reduce it.
Adding Gelatine to the Cream
Gelatin can be added to cream to thicken it without altering its taste. You will only need the correct amount of gelatin, and some simple instructions.
The most important thing here is to determine how much gelatin you will need in order to achieve the desired consistency. It is easy to do once you have this figured out.
These are the steps to add gelatin to cream and make it thicker.
- Once you have determined the amount of gelatin needed to thicken the cream, follow these instructions to prepare it for incorporation.
- In a small bowl, add the gelatin powder to the water . If the gelatin is in sheets, you can submerge the gelatin powder into the water .
- Allow it to sit for 5 minutes in order to absorb the water and thicken. This is blooming.
- Start by gradually pouring the gelatin mixture in the cream. Do not over-mix as it can cause a bad texture.
- Always beat the cream to make sure the gelatin is well incorporated and thickens evenly.
A word of caution: If the cream and gelatin are not fully combined, it can result in a poor texture, and only certain areas being thick.
This could make the cream unusable for your recipes.
Adding Cornstarch or Flour to the Cream
The easiest way to thicken cream is to add cornstarch or flour. The hardest decision is whether to use cornstarch or flour as a thickening agent.
You don’t need to worry about selecting the correct one. It doesn’t matter what is available, as long as you feel more comfortable with it.
These are the steps to add cornstarch or flour to cream to thicken it.
- Make a flour or cornstarch slurry by combining equal amounts of flour (or Cornstarch), and cold water.
- Mix it well, as it can affect the texture of your cream.
- Add the flour or cornstarch mixture to the cream slowly. Mix it well to obtain a smooth texture throughout the cream.
- Continue adding the slurry to the cream, gradually increasing the thickness until you reach your desired thickness.
- After the cream is prepared, it’s a good idea to taste it to make sure there are no raw flour flavors. This could be an issue with any flour you use.
- If you find it , you can remove it by heating the thickened cream for 2 to 3 minutes . Before you know it you’ll have the perfect thickened crème ready for use in your recipe.
Related questions
After we have discussed some of our favourite ways to thicken cream let’s talk about some questions you may have had as you read this article.
How can you decide which thickening method is best?
There are three ways to add thickness to cream, as we have already discussed.
It is possible to reduce the amount by heating it or adding gelatin.
You run the risk of heating cream and there is a slight chance that it will burn.
Gelatin can be difficult to use, especially if it’s not something you’ve used before. Choosing the right amount of flour or cornstarch may prove challenging until you get it right.
Each method has its pros and cons and there is no one way to thicken cream. You will need to experiment with different methods and your own preferences to determine which one works best.
Can you freeze cream?
If heavy cream is left unopened for too long, it can turn to a hazard. You need to find safe ways to store heavy cream for later use.
Heavy cream can be stored in the freezer for 2 to 3 months. It may cause slight texture and taste changes once it has been thawed.
You can freeze small quantities of cream in an ice cube tray and then place it in the freezer. After they have frozen, place the tray in a freezer bag. Once they have frozen, you can take out one or two cubes as needed.
You can freeze large quantities of cream in the original carton. Allow for expansion by leaving 1 inch space in your container
Label each bag or carton with the storage date to ensure that it is not used beyond its recommended time.
How do you defrost cream?
It is as simple as freezing cream. Simply take the frozen cream out of the freezer and place it in the refrigerator for a slow defrost.
After the cream is completely thawed you may notice a runnier texture and some separation. This is normal.
Give the defrosted cream another stir to combine all the ingredients. It will be ready for you to use once again.
Can you re-freeze defrosted cream?
You should never freeze cream that has been frozen once. The texture and flavor of defrosted cream can be affected by freezing and defrosting. If you attempt to refreeze it , it may lose its texture, flavor, consistency, and quality .
To prevent this, freeze the cream in small quantities so you can only take out one portion and then defrost as much as needed.
