Freezing Bavarian Cream: Is It Possible?

Bavarian cream is a custard made from a mixture of milk, eggs, sugar, gelatin, and whipped cream. It is often served chilled as a dessert or used as a filling in pastries, cakes, and other baked goods. Freezing Bavarian cream is generally not recommended as it can cause the cream to water down and sometimes curdle. However, some people suggest freezing it in a silicone mold before it is set and then thawing it in the refrigerator. Others claim that it is possible to freeze the cream, but it may not have the same creamy, velvety texture after thawing. There are also suggestions to add more gelatin to the recipe to make the cream firmer and easier to pipe or spread.

Can you freeze bavarian cream in a cake?

Yes, you can freeze Bavarian cream in a cake, but it is not recommended. While some people have had success freezing the cream in a baggie or silicone mould, others have found that it becomes runny and disgusting when defrosted. This is because the ice crystals that form during freezing can cause the cream to water down and curdle.

If you do decide to freeze a cake with Bavarian cream filling, it is important to note that the cream will need to be frozen before it has set. Thaw the cake in the fridge overnight and then at room temperature before serving.

Alternatively, you can use buttercream or pastry cream as a filling, as these freeze better and are less likely to become runny.

What happens to bavarian cream when it's frozen and then defrosted?

Bavarian cream can be frozen, but it is not recommended as it can affect the texture and taste. When frozen and then defrosted, Bavarian cream can become watery, runny, sticky, and thick. This is due to ice crystals forming during freezing, which then melt and cause the cream to water down when defrosted. It can also curdle.

To minimise the negative effects of freezing and defrosting, it is recommended to freeze the Bavarian cream in a suitable mould, such as a silicone mould, before it has set. It should then be thawed slowly, first in the fridge overnight and then at room temperature before serving.

Some people have reported success in restoring the texture and taste of defrosted Bavarian cream by reheating it gently and adding a small amount of warm milk. However, others have stated that the addition of chemicals and unfamiliar techniques may be required to achieve this, and that the end result may not be the same as the traditional creamy and velvety Bavarian cream.

Therefore, while it is possible to freeze Bavarian cream, it may be preferable to avoid freezing it to maintain the desired texture, taste, and overall quality of the dessert.

What's the best way to freeze bavarian cream?

Freezing Bavarian cream is generally not recommended, as it can become watery and sometimes curdled upon thawing. However, if you want to freeze Bavarian cream, it is best to do so before it has set using an appropriate mould, such as silicone.

Firstly, prepare your Bavarian cream mixture by whisking egg yolks with sugar until foamy, then adding gelatin, milk, and vanilla. Next, fold in whipped cream and transfer the mixture to silicone moulds. Place the moulds in the freezer before the cream has set.

When you are ready to serve the Bavarian cream, first thaw it in the fridge overnight, and then let it come to room temperature before unmoulding and serving. It is important to note that you should not use a microwave to thaw Bavarian cream, as this can cause the gelatin to become toxic.

While freezing Bavarian cream may not yield the same creamy, velvety texture as fresh cream, it can be a convenient option if you want to prepare it in advance.

Can you restore split bavarian cream?

Freezing Bavarian cream is generally not recommended. However, if you do choose to freeze it, it is possible to restore it to its original state.

When frozen, Bavarian cream will separate and become watery upon defrosting. This is due to the formation of ice crystals, which cause the cream to water down and sometimes even curdle. While it may seem like the cream is ruined, it is possible to restore it to its original texture and consistency.

To restore split Bavarian cream, you will need to re-emulsify the mixture. This can be done by slowly heating the cream over low heat and stirring frequently. Start by placing the defrosted cream, including any separated water, in a heavy-based saucepan. Turn the stove to the lowest possible setting and stir the cream with a whisk every 30 seconds to ensure even heating. Once the cream is warm, increase the heat slightly and continue stirring for about 2 minutes.

Another trick to help re-emulsify the cream is to add warm milk. Heat about 1 tablespoon of milk for every 200 grams of thawed cream. Gradually whisk the warm milk into the warm cream until it is fully incorporated. Continue whisking vigorously for about 10-15 seconds until the cream is smooth and emulsified.

It is important to note that restoring split Bavarian cream may require some experimentation, as results may vary depending on the specific ingredients and proportions used in your cream recipe. However, with some patience and persistence, it is possible to restore the cream to its original state and avoid waste.

By following these steps, you can successfully restore your frozen and defrosted Bavarian cream, transforming it from a watery mess to a smooth and emulsified treat.

What's the best container to freeze bavarian cream in?

Freezing Bavarian cream is a tricky endeavour. While it is possible to freeze it, the cream is liable to water down and curdle once it is thawed. It is also worth noting that this dessert does not last long in the freezer, and should be consumed within two months.

If you are going to freeze Bavarian cream, it is important to prepare it correctly. Firstly, it should be poured into a food-safe container. A glass bowl is a good option, but freezer-safe moulds can also be used. If using a bowl, cover the top of the cream with plastic wrap, pressing down gently to ensure direct contact. Then, seal the bowl with a tight lid. If using moulds, wrap them tightly in plastic wrap.

When it comes to choosing the best container, a few factors should be considered. Firstly, the container should be freezer-safe, so make sure to check the label before using it. Secondly, the size of the container is important. Choose a container that is just large enough to hold the amount of cream you are freezing. This will help to minimise the amount of air in the container, which can cause freezer burn. It is also a good idea to choose a container with a tight-fitting lid, as this will help to prevent freezer burn and keep the cream fresh.

Some people recommend using silicone moulds to freeze Bavarian cream. This can be a good option, as the flexibility of silicone makes it easy to pop out the frozen cream. However, it is important to note that silicone is not always freezer-safe, so check the label before using it. Another option is to use foil-lined PVC pipe—this can be a creative and inexpensive solution, but it may not be as effective at protecting the cream from freezer burn.

Overall, the best container to freeze Bavarian cream in is a food-safe, freezer-safe, airtight container that is just large enough to hold the cream. A glass bowl with a tight-fitting lid is a good option, but moulds can also be used if wrapped tightly in plastic wrap.

Frequently asked questions