Here’s how to freeze large and small batches of heavy cream, so you can keep your leftovers from going to waste and stock up when you find a good deal.
How to freeze leftover cream
If you bought cream for a recipe and now have a partial container left that you don’t know what to do with, freezing it is a good option.
Since most recipes only call for a small amount of heavy cream, it’s smart to freeze leftovers in small portions.
This makes it easy to take out what you need, while the rest stays frozen; and greatly reduces, or even eliminates, defrosting time.
To do this, simply pour heavy cream into ice cube trays or muffin pans and pop them in the freezer.
Most ice cube trays make two teaspoonfuls, and most muffin pans hold 1/4-1/2 cup to each muffin cup.
Use water and a liquid measuring cup to find out how much yours can hold.
Once the heavy cream is frozen, transfer the cubes or cups to freezer bags and return to the freezer.
This will make it easy to know how many you need to grab for the recipe you’re working on.
Leftover whipped cream can also be frozen for later use.
This is how I recommend freezing it.
How to freeze containers full of heavy cream
If you like to stock up on heavy cream when it’s on sale, or you don’t grocery shop often, you can also freeze containers full of heavy cream until you need it.
Because liquids expand when frozen, only remove an inch or so of heavy cream from each carton before placing in the freezer.
How to use frozen heavy cream
As soon as you thaw your heavy cream, it will be able to do all the things it could do before.
If the butterfat seems to have separated during thawing, just stir it before using.
Need to add a small amount of heavy cream to a soup, sauce or hot dish?
Then you don’t need to defrost it first.
Just add it directly to the pot or pan and it will thaw as the recipe cooks.
If your ice cube tray makes two-tablespoon cubes, here’s how to convert your cubes to cup measurements:
Uses for heavy cream
If you don’t have much freezer space right now, consider using the leftover cream to make homemade ice cream, sour cream, or whipped cream.
How to freeze heavy cream
Print the recipe
Pins recipe
This is the best way to freeze the cream so it will be easy to grab and use.
Very thick cream
To freeze small portions: Pour cream into ice cube trays or pans.
Freeze
Then transfer frozen cubes or cups to a freezer bag.
To freeze full containers: Pour an inch of heavy cream from the carton or bottle to allow room for expansion.
Then stick the container in the freezer.
To use: If you only need a small amount for a soup, sauce or hot dish, add the cream while it’s still frozen.
It will thaw as the dish cooks.
If you need a large amount of ice cream, etc., thaw the cream in the refrigerator before using.
Heavy cream that has been frozen can still be whipped to stiff peaks.
Most ice cube trays make 2 scoops of cubes.
Muffin pans vary in size, with each cup being between 1/4-1/2 cup.
Measure yours, before filling them with heavy cream.
If your ice cube tray makes 2 tablespoons of cubes, here are some helpful conversions: 2 cubes = 1/4 cup, 4 cubes = 1/2 cup, 6 cubes = 3/4 cup, 8 cubes = 1 cup