How to Freeze Cream

Co-authored by Jason Mayer

Last Updated: February 26, 2024 Approved

While cream is usually best fresh, there may be times when you need to freeze it for longer keeping. It's possible to freeze it well and to reconstitute it in a usable way.

Method 1

Method 1 of 4:

Just cream

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1
Pour the cream into a rigid sided container. Cover with a strong plastic bag that seals (in fact, two bags is recommended), to prevent fridge odours from entering.
- Leave at least 1.5cm/1/2 inch space between the lid and the top of the cream. This allows for expansion when it freezes.

Method 2

Method 2 of 4:

Sweetened cream

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This method is useful for baking and desserts; the added sugar also helps preserve the cream slightly better than without it.

Only whip until it's just stiff.
For each 125ml/ 1/4 pint of cream, add another 1 level teaspoon.
4
Pour the cream into a rigid sided container. Cover with a strong plastic bag that seals (in fact, two bags is recommended), to prevent fridge odours from entering.
- Leave at least 1.5cm/1/2 inch space between the lid and the top of the cream. This allows for expansion when it freezes.

Method 3

Method 3 of 4:

Whipped cream dollops

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These can be useful for adding direct to a cupcake or as a small cake filling. The sweet cream recipe above can also be prepared this way if preferred.

Cover with a thick freezer bag that seals.^{[1]
X
Research source}
When frozen, remove and slide into a storage container or bag.^{[2]
X
Research source} To avoid being bumped, a rigid sided container is again best.

Method 4

Method 4 of 4:

Thawing

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: Thaw in the refrigerator overnight.^{[3]
X
Research source} Or, if the food is bubbling away already, add straight to a cooking dish (such as a soup or stew), as if adding fresh cream and let the heat melt it through. Be aware that the cream will be runny and won't whip after freezing.
: For using as a cake or dessert filling or topping, thaw in the refrigerator overnight first. As with the previous cream, this frozen cream can't be whipped again; unlike that one though, it should keep its already whipped texture suitable for baking or adding to desserts. Plus, you could try combining it with freshly whipped cream to make a filling go further.
3
: Jiggle the cream inside its container (lid on) if you find too much separation has occurred. This can help to reconstitute the cream by mixing the fat solids and water solids back together again.
- It can also be shaken inside the sealable bag if that's easier.
: Allow to defrost on the kitchen counter (it'll take about 10 minutes).^{[4]
X
Research source} Use exactly as you'd use whipped cream. The dollops should act like whipped cream already divided into small, usable portions.

Community Q&A

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Question

Can I make butter from cream that has been frozen and thawed?

Community Answer

Yes. Freezing will not affect the cream, and many professional bakers use this technique.

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How long will the cream keep after it has thawed in a fridge?

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15 minutes. The freezing process increases the amount of bacteria in the cream, so thawing it can lead to it spoiling extremely fast. Just be sure to boil it within 15 minutes of full defrosting and it will be fine!

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Can I freeze cooked cream?

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It's not recommended as freezing will likely affect the consistency.

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Tips

Some people suggest freezing cream in ice cube trays.^{[5]
X
Research source} While this sounds convenient, it will cause the cream to separate more than when it's frozen in one solid mass.

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Cream can be frozen for up to 2 months.

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Low fat or single cream won't freeze well and will become quite watery.

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Warnings

Frozen cream is never as good as fresh cream. This measure is intended to salvage cream due to expire or be wasted and isn't something you'd do with cream most of the time.

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Cream will readily take on odors it comes into contact with. If improperly stored, it will taste exactly like the odors it has been exposed to. Which can be fairly unpleasant! Store in an airtight container.

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It's recommended that you only freeze pasteurized cream.

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Things You'll Need

Mixing bowl
Mixer or egg whisk to beat
Rigid sided container, such as a used, clean ice cream container/yogurt container/ricotta cheese container, etc.
Plastic bag with seal (suitable for freezing), maybe 2