I recently found out that a few decades ago frozen whipped cream was a thing and my mom liked it. It was similar to normal whipped cream only a bit harder frozen (but still softer than ice cream) and could last for ages in the freezer.
Now I tried to make some for her and it was good, however mine is always too hard while frozen compared to what she loved. When it warms up it is fine and personally I don't find it too hard but whatever.
The process I use is simple, mix cream (36%), some sugar and vanilla extract whip until done and either freeze in one piece or in smaller ones.
Any ideas how to make it softer while frozen and ideally hard when it thaws? I've thought about adding some milk (it's to late to buy one with less fat) to reduce the fat content or not whipping it as much. Do you think any would work and if so which would you recommend?
Best Answer
My advice is to use inverted sugar
Inverted sugar helps to avoid crystallization and the frozen cream will be substantially smoother.