Wondering if you can freeze heavy cream? Here’s what to know about how to prepare whipping cream for long term storage.
Got extra heavy cream? Cream is sold in 2 cup portions, but most recipes use only a portion of this quantity. It’s easy to let the carton sit in the fridge without using it for weeks. So can you freeze heavy whipping cream? This simple preservation method does work, though it does come with some caveats. Here’s what to know about whether and how to freeze heavy cream!
Can you freeze heavy cream?
Freezing heavy cream is a simple and effective way to preserve it, but it becomes slightly grainy and separated in texture after defrosting it. Use thawed frozen heavy cream in baked goods and cooked recipes like soups. If you’d like, you can blend it to attempt to re-integrate the texture.
You can technically whip defrosted frozen heavy cream to make whipped cream, but the texture comes out grainy and soft. It doesn’t whip nearly as well as fresh cream. For the best homemade whipped cream, use fresh heavy cream!
How to freeze heavy cream
Ready to freeze heavy whipping cream? It’s best to start with heavy cream that is as fresh as possible (and of course, don’t freeze cream that’s past its expiration date). Keep in mind that cream becomes slightly grainy and separated in texture after defrosting. Here’s how to freeze heavy cream:
- Pour the cream into a freezer-safe container, leaving at least ½ inch of headspace in the container to allow for expansion during freezing.
- Seal the container and label it with a Use By date that is 3 months in the future.
- Place the container or bag in the freezer. Freeze for up to 3 months, but it’s best by 1 month.
How to defrost frozen whipping cream
After the cream is frozen, you’ll need to thaw it correctly before using it. Use the defrosted heavy cream within 3 days.
- Place the cream in the refrigerator overnight to defrost. Do not defrost cream at room temperature because of the risk of bacteria growth. (You can also microwave it in short bursts; just be careful not to overcook it.)
- Stir. Freezing the cream changes its texture to become grainy and separated after thawing. Stir the cream to re-integrate the texture (or place it in a blender and blend until combined).
Uses for thawed heavy cream
Once thawed, you can use the heavy cream in a variety of baked and cooked recipes. Again, resist the urge to use it for homemade whipped cream because it makes for a grainy, runny texture. A few ideas:
- Sauces like a tomato cream sauce or pesto cream sauce
- Soups like creamy tortellini soup, potato leek soup, or celery soup
- Baked goods such as scones
- Breakfast foods like French toast or pancakes
More freezing methods
And that’s it! Let us know if you try this method for how to freeze whipping cream in the comments below. All ingredients hold up differently in the freezer. Here are a few more methods to try:
- Freeze vegetables like broccoli, spinach, kale, lettuce, onions, carrots, celery, cabbage, green beans, eggplant, zucchini, corn, potatoes, mushrooms, asparagus, cucumber, garlic, avocados, or tomatoes,
- Freeze fruits like grapes, apples, lemons, strawberries, peaches, blueberries or bananas
- Learn how to freeze dairy products, like cheese, milk, heavy cream, sour cream, ricotta, yogurt, Greek yogurt, butter, cream cheese, cottage cheese and mozzarella
- Try freezing rice, guacamole, tortillas, quiche, or hummus
Can You Freeze Heavy Cream?
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 2 minutes
- Yield: N/A
Wondering if you can freeze heavy cream? Here’s what to know about how to prepare this ingredient for long term storage.
- Heavy whipping cream, as fresh as possible*
- Pour the heavy cream into a storage container, leaving at least ½ inch of headspace in the container to allow for expansion during freezing.
- Seal the container and label it with the date. Place it in the freezer. Freeze for up to 1 month for best results, or up to 3 months.
- To defrost the heavy cream, place it in the refrigerator for 24 hours. Freezing cream changes its texture; it becomes grainy after thawing. Stir the cream to re-integrate the texture. Defrosted cream is best in cooked or baked dishes. While you can whip it to make whipped cream, it comes out with a grainy texture so we don’t recommend it. Once thawed, use the cream within 3 days.
*It’s best to start with cream that is as fresh as possible (don’t freeze cream that’s past its expiration date).
- Category: Frozen
- Method: Frozen
- Cuisine: Frozen
- Diet: Vegetarian
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