Description
A simple guide on how to freeze heavy cream to preserve its freshness and extend its shelf life.
Ingredients
- Heavy cream (any quantity)
- Airtight containers or freezer-safe bags
- Ice cube trays (optional)
Instructions
- Decide how you want to freeze the cream: in bulk or in portions.
- For bulk freezing, pour heavy cream into an airtight container, leaving some space for expansion, then seal tightly.
- For portion freezing, pour cream into ice cube trays and freeze until solid. Transfer cubes into a freezer-safe bag and seal well.
- Label containers or bags with the date of freezing.
- Store in the freezer for up to 3 months.
- When ready to use, thaw in the refrigerator overnight. Shake or stir well before use as separation may occur.
Notes
- Do not whip frozen and thawed cream; use it in cooking or baking instead.
- Freezing may slightly change the texture but it remains safe and usable.
- Best used in soups, sauces, or baked goods after thawing.