Can You Freeze Heavy Cream? (EASY How To Guide)

Learn how to freeze heavy cream to extend its shelf-life and avoid wasting food. In this guide, I’ll show you how to freeze heavy cream, how long it lasts, and how to use it after defrosting.

If your recipe only calls for a small amount of heavy cream or the carton is creeping towards the best-before date, extend its life by learning how to freeze it. The tips in this helpful guide will teach you how to preserve your leftover heavy cream, then how to thaw and re-use it.

ℹ️ Can you freeze heavy cream?

Yes, absolutely! Heavy cream is easy to freeze for several months in ice cube trays or silicone molds. The frozen heavy cream cubes can be used in comforting soups and stews (like my Zuppa Toscana Soup), or thawed first and stirred into pasta sauces, creamy dips, and luscious winter drinks (like Homemade Eggnog).

It’s important to note that frozen heavy cream isn’t as creamy or luscious after it’s thawed because the longer it’s frozen, the more ice crystals form. This can cause some separation and make the thawed cream harder to whip.

Despite this, it’s still a worthwhile ingredient to keep on hand at all times because of the delicious creamy touch it adds to plenty of recipes!

Frozen heavy cream in labeled ziploc bag.

❄️ How to freeze heavy cream

While you can freeze the cream directly in the carton, I recommend pouring it into:

  1. Ice cube trays
  2. Silicone molds (I use the same molds from my Instant Pot Sous Vide Egg Bites)
  3. Small airtight containers

This way, you only use as many frozen cubes as the recipe calls for and can avoid defrosting a large quantity!

Once frozen solid, transfer the cream cubes to a large ziploc bag. Label the bag and freeze!

🌟 Tips and tricks

  • Each frozen cube = about ⅓ cup of cream. This isn’t always accurate depending on the molds or ice cube trays you use. To be extra precise, pour the cream into a measuring spoon or cup before pouring it into the molds.
  • Once the cream cubes are packed away, label the ziploc bag with the date they were frozen. Don’t use any cubes that are past the 3-month mark.
  • Fill the ice cube trays/molds ¾ of the way full. Leave room for expansion or else you’ll end up with a big mess!

🕕 How long can you freeze cream?

The heavy cream cubes can be left in an airtight ziploc bag in the freezer for up to 3 months.

Defrosting tips

The longer the cream is frozen, the more ice crystals will form. This can cause it to separate, have a grainy texture, and form a thinner consistency when thawed. This is fine if you’re using the cream in a pot of soup or stew (toss in a cube or two and enjoy!). 

But if your recipe calls for fresh cream, make sure to thaw the cubes first. To thaw:

  • Transfer as many cubes as you need to a container and leave them to thaw in the refrigerator. Use within 1 to 2 days.
  • If you’re in a rush, just pop a few cubes in a saucepan on the stove or in the microwave. Heat in 30-second increments until thawed.
Side view of cubes of frozen cream on plate.

Freezing whipped cream

Whipping defrosted heavy cream doesn’t always come with great results, depending on how long the cream was frozen. You can avoid this by freezing whipped cream instead:

  1. Make the whipped cream by beating the heavy whipping cream in the bowl of a standing mixer until stiff peaks form.
  2. Add small dollops onto a parchment-lined baking sheet and freeze until solid.
  3. Transfer the frozen whipped cream to an airtight container or ziploc bag and freeze for up to 3 months.

When thawed, use the whipped cream dollops as a finishing touch on top of pancakes, waffles, Mocha Coffee Mousse, Raspberry Italian Cream Soda, hot chocolate, scones, and more!

🍽 Serving suggestions

I don’t recommend using frozen and defrosted heavy cream to make delicate recipes where fresh cream is best. 

Instead, use it in any of these 35+ Best Creamy Soup Recipes, hearty stews, and other recipes where the texture of the cream isn’t of the utmost importance:

Frozen cubes of heavy cream on small plate.

​​​​Did you try freezing heavy cream?

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Side view of cubes of frozen cream on plate.

Can You Freeze Heavy Cream? (EASY How to Guide)

Learn how to freeze heavy cream to extend its shelf-life and avoid wasting food. In this guide, I’ll show you how to freeze heavy cream, how long it lasts, and how to use it after defrosting.
4.50 from 2 votes
Print Pin
Prep Time: 5 minutes
Freezing Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4 people

Ingredients

  • Heavy Cream

Instructions

  • Fill the ice cube trays/molds ¾ of the way full with heavy cream. (Leave room for expansion or else you’ll end up with a big mess!)
  • Once frozen solid, transfer the cream cubes to a large ziploc bag.
  • Label the bag with the date and freeze for up to 3 months.

Defrosting

  • Transfer as many cubes as you need to a container and leave them to thaw in the refrigerator. Use within 1 to 2 days.
  • Or, just pop a few cubes in a saucepan on the stove or in the microwave. Heat in 30-second increments until thawed.

Freezing Whipped Cream

  • Make the whipped cream by beating the heavy whipping cream in the bowl of a standing mixer until stiff peaks form.
  • Add small dollops onto a parchment-lined baking sheet and freeze until solid.
  • Transfer the frozen whipped cream to an airtight container or ziploc bag and freeze for up to 3 months.

Notes

Each frozen cube = about ⅓ cup of cream. This isn’t always accurate depending on the molds or ice cube trays you use. To be extra precise, pour the cream into a measuring spoon or cup before pouring it into the molds.
Note: The longer the cream is frozen, the more ice crystals will form. This can cause it to separate, have a grainy texture, and form a thinner consistency when thawed. This is fine if you’re using the cream in a pot of soup or stew, but is not great for baking recipes. 
 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Nutrition

Calories: 100kcal | Fat: 3g

2 thoughts on “Can You Freeze Heavy Cream? (EASY How To Guide)”

  1. This is a great idea because you can use it for cooking. I usually use Mascarpone with my cream when I whip it and then what is left over I freeze in dollops on a pan and then store in freezer in a container. It defrosts right away so I can use it on desserts or coffee. My favorite is a mug of hot tea with a shot of Amaretto and a dollop of cream!

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