Elmlea cream help please!!!

craigywv

Hi thanks for reading my thread what i am wanting to know is if i buy elmlea double cream can i whip it? also can i freeze it as i would like to go next week and get my groceries as i dont want to go near a supermarket on the runup to christmas just for double cream and as elmlea has a long date on it i can stay well away from sm. i making banoffee for christmas day and can make it anyday if i can either find out if i can freeze ordinary cream or elmlea thanks.:)also can i make the banoffee will the bananas turn black if i freeze it too

valk_scot

You can freeze double cream if you whip it first.

Nicki

Google says you can whip elmlea. But if you can whip and freeze ordinary double cream that might be a better idea, unless you particularly like the taste of elmlea, which IMO is very different to the taste of fresh cream?

scottishminnie

The double Elmlea can be whipped however it takes an eternity compared to real cream and has a very oily taste (that's just my opinion). I've frozen fresh cream successfully in the past. I've also piped some cream rosettes on greaseproof paper and frozen them so I could place them directly onto cakes and desserts. Worked well.

zippychick

our christmas 2012 thread has a mega index including heaps of cream related links including these

how to use up single cream

Double cream

Clotted cream surplus

Can i freeze cream?


Making my own butter

Cream refuses to whip

Over whipped double cream

from memory, bananas do go black when freezing. I would make the bannoffee a day or two before christmas but not much longer. our freezing bananas thread may also help

Ill merge this later

Zip

booter

I'm probably in the minority here, but I quite like Elmlea I whip the double Elmlea, and freeze it successfully, (but I always add a bit of icing sugar & vanilla while whipping - like Chantilly cream - cos I like it )

craigywv

thank-you all for your replies greatly appreciated!!!xxx

babyshoes

Bear in mind that Elmlea is NOT cream! It contains all sorts of other ingredients including hydrogenated vegetable oil, and the closest it comes to dairy is the buttermilk element. I don't mind the taste if that's what I'm expecting, but if I'm expecting cream it just tastes wierd. OH won't even consider it and refuses to let it in the house.

There is also long life cream available in the supermarkets. I've seen it by the baking section in my local T£sco, it's not refridgerated and comes in either tetrapacks or tins, I've seen both but haven't tried it - I imagine it would taste a little like long life milk.

OrkneyStar

I prefer Elmlea to 'cream'.
But if you buy it this week it will have a long enough date that you can leave it in the fridge and whip as needed surely?
I do think Elmlea do a 'whipping cream' which is in a green container, though you may only get it at certain times, as opposed to the double, which is blue.

craigywv

think i going to make the banoffee this weekend using real cream and freeze it....thats if some nice person can reassure me the bananas wont turn black when i defrost for christmas day , i dont mind them coluring a bit but really dont want black slimy looking ones thanks for all your replies xxxx

nuatha

Hi Craigwv,
I wouldn't free the whole thing.
I'd make the base and the caramel and freeze that, I may even pipe and freeze the cream topping, that would just leave bananas to slice and add to the base when it comes out of the freezer.
As the bananas aren't cooked, I wouldn't expect them to blacken in freezing but they will loose all there texture and turn to mush - I freeze bananas to make smoothies and ice cream or banana bread.
HTH