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.
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.