Freezing Heavy Cream isn't something I thought of but I'm really glad someone did.
During my last zoom class we had a discussion about cream - mainly 40% and heavy cream.
I have a post on this very thing here.
Freezing Cream
But what wasn’t added at the time, because I didn’t know about it, was that cream can be frozen, thawed and used as though it was just purchased.
I can’t take credit for this find. David Lebovitz mentioned it on his blog.
I had wanted to test this for a while and my chance came when my husband came home with 3 quarts of heavy cream instead of 3 pints one day. At first, I couldn’t figure out what I was going to do with all the extra cream when I remembered David’s post. So,I put two of them into the freezer.
For the class on the Valentines’ Chocolate Caramel Truffle Heart Tart, a lot of cream was needed since it had to made it 3 times. At the time, we were experiencing a fierce snowstorm. Everything was closing and everyone was staying inside as suggested.
Did it Work?
Here was my chance. I thawed the cream and it worked perfectly with David's instructions: "Before using it, give it a really good shake as the butterfat can settle to the bottom of the container and it may need to be re-emulsified. Then you’re good to go. You can use it for any baking application. And it can be whipped as well; it may appear a bit grainy at first, but sweetening it will smooth it out. But do make sure you’ve incorporated the butterfat completely, as watered down cream won’t whip."
So, if you ever find yourself with too much heavy cream, just pop it in the freezer where it'll wait until you need it.
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Connie Stirling says
Can you freeze half & half?
Helen S Fletcher says
I've never tried it. I'm assuming so. It's just milk and cream.
vera parker says
I whip all the cream (stabilized) and, if I have some left-over, I freeze it in containers of appropriate size and use it when thawed out in the refrigerator for a day or so. Works for me, especially when dolloped on top of my coffee, Vienese-style (Cafe mit schlag?)
Helen S Fletcher says
Love it Vera - thanks for sharing.
Marianne Ward says
If you have a Costco close by they carry 40% cream, 1/2 gallon containers, that is not ultrapasteurized. That is way more creams than I can use before it goes bad so freezing is a good answer, but I’ve never attempted to whip it. I will try it. I have made butter out of it and it’s wonderful, but the shelf life is short. It’s not like regular butter. The quality of the cream is excellent.
Helen S Fletcher says
Hi Marianne - we are anxiously awaiting our Costco due near me this fall. I've only been to one in Chicago and loved it.
CINDY says
Hi Helen,
I read this post and am wondering why my frozen and thawed heavy cream did not work. I had some that I had frozen and thawed. I shook it up really well and put it into my whipped cream dispenser. It came out clumpy. I could not get it to work at all. It actually clogged up my dispenser. So I ended up throwing it all out. Any thoughts? Thank you!
Helen S Fletcher says
When you poured it out did it have any tiny little balls in it? My first quart was like that but it worked fine. The whipped cream dispenser could have been the problem. Other than that, I have no idea. I haven't had a problem but I don't use a dispenser.
Barbara says
Thanks Helen! These little tips are good to know.
Helen S Fletcher says
Hi Barbara - I agree. You'll also see things on Tidbit Thursdays that may be mentioned in full posts that could be missed if a reader skipped that post or can't remember where they found it.
Diane Perris says
This is great news. I almost always have more heavy cream than is needed in a recipe. I was just as happy to read this as I was when I found out you can also freeze buttermilk. Same thing-way more left over than needed in recipe.
I do stay away, though, from ultra pasturized, only because the other thing you can do with left over heavy cream is simply whip it past the whipping cream stage until it separates. Squeeze out the extra liquid (or save it) and you've got beautiful butter! This won't work with ultra-pasturized cream.
Helen S Fletcher says
Hi Diane - we can't find anything but ultra-pasturized around here. I'm not sure why it wouldn't turn into butter though. Anyway, funny story. Once when I was briefly at the Hyatt, I turned 16 quarts of cream into butter. At first the exec chef was not overly happy until a co-worker mentioned we could use it for several things. He later told me he told every new employee about it because it thought it was so funny (after, of course the use was mentioned.)
Eileen Murphy says
Hi Helen, I never thought of freezing cream. May I ask how long it took to defrost a quart? Thanks.
Helen S Fletcher says
Hi Eileen, I pushed it and thawed it on the counter for several hours and it was fine. I would imagine a day in the refrigerator. Just remember to shake it like crazy.