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I can't comment yet...but if I could, I might suggest using or swapping a portion of your sugar for liquid invert sugar, instead of caster or white granulated, in conjunction with the afore mentioned artificial flavorings, and possibly some more milk protien like sodium caseinate. Invert sugar is often used in candies that must maintain a soft creamy liquid ...


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You need to keep it sealed for two reasons. First, everytime you add new cream, you are warming the top layer of the frozen cream, and constant temp changes will damage the consistency of the cream. So freeze separately. Secondly, by not sealing, you are exposing it to the oxidation and dehydrating elements of a freezer, you'll get 'freezerburn' on your ...


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My dad does the exact same thing in India and he keeps it covered with a lid in the freezer if not sealed. And the cream does last for months like @ElendilTheTall suggested. The only other thing to consider is if electricity is a problem and there are power failures. Then the type of refrigerator comes into picture and whether yours is a frost type or the ...


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Aaronut's answer is spot on, and gives lots of details, but if you are not experienced with foams, you might need some more general information before you read the details. The simple answer is: no, you can't. There are very few substances in the kitchen which do foam, and even less whose foam doesn't dissipate after a few seconds. The two most common ...


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It's very difficult to create a firm anything with a cream whipper, since by definition what it does is whip. It's meant for preparations that incorporate a lot of air - i.e. light and fluffy. Most mousse recipes don't only use cream, they also use eggs and/or gelatin and that is what gives it its body. There are certainly ways to whip things without cream ...


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Assuming the milk is pasteurised, frozen cream made with it should last for months in a clean, sealed container in the freezer. I would put each batch in a separate container though rather than putting room temperature cream in with already frozen.



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