Description
Freezing heavy cream is a practical way to preserve leftover cream for later use in cooking or baking. It can be frozen in its liquid state or whipped form, with slight texture changes upon thawing.
Ingredients
- Heavy cream (any quantity)
- Optional: airtight containers or ice cube trays for portioning
Instructions
- Pour heavy cream into an airtight container, leaving some space for expansion, or divide into ice cube trays for small portions.
- Seal tightly and label with the date.
- Place in the freezer and freeze until solid (up to 3 months).
- To use, thaw overnight in the refrigerator.
- Shake or whisk thawed cream well to re-emulsify before using in recipes. Avoid whipping thawed liquid cream; instead, freeze whipped cream separately.
Notes
- Frozen and thawed heavy cream is best used in cooking or baking, not for whipping.
- For sauces and soups, add thawed cream directly to the dish while cooking.
- Freezing in small portions allows easier usage and prevents waste.
- Whipped cream can be frozen in dollops and used as toppings for desserts.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 0g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg