How to Freeze Cream and Heavy Cream Without Separation

You bought a pint of heavy cream for a recipe, used half a cup, and now the rest smells funny in the fridge. You should have frozen it! To freeze cream effectively, you need to manage your expectations about texture.

The Texture Change

Freezing heavy cream causes the fat globules to cluster. When it thaws, it might look separated or "broken."

• The Fix: Shake it vigorously or blend it for 10 seconds to re-emulsify it.

Limitations

• Cooking: Frozen cream is perfect for cooking. In soups, sauces, or casseroles, the texture difference disappears.
• Whipping: Frozen cream will not whip as well as fresh cream. It creates less volume and is slightly grainy. Avoid using frozen cream for whipped toppings.

Current Cube Technique

The best way to store leftovers is in an ice cube tray.

• Pour cream into the tray.
• Freeze solid.
• Pop out cubes and store in a bag.
• Now you can grab just one or two cubes to create a creamy pan sauce for steak without opening a new carton.