There are times when I find myself with an overwhelming amount of leftover cream. I don’t want to throw it away, since I know it could still be of some use to me. A lot of my favorite dishes require cream, so I would really love to be able to store cream for a longer time. Is there any way to do this?
Most recipes don’t really use up an entire can or container of cream. Thus, we are often left with extra cream with a relatively short shelf life. To save some money and time, it is a good idea to freeze leftover cream.
Cream can be frozen, especially if it’s of the heavy variety. Unfortunately, the lighter types of cream, as well as half and half cream, don’t freeze well. You can store heavy cream or whipping cream for around 4 months.
Can You Freeze Cream?
If you have unopened cream that’s about to expire, simply place the entire carton inside the freezer to preserve it. Make sure that there’s enough space for the cream to expand.
Thaw the cream by moving it into the refrigerator for one to two days. Liter- and quart-sized containers will need to defrost for a longer time.
Freezing the cream will make the fat clump together, and will remain in the cream once thawed. Shake the container well before using to re-emulsify the frozen cream.
Frozen cream can also be turned into whipped cream. Since its texture will become grainy after defrosting, add some sugar to bring back its smoothness.
Make sure to incorporate the butterfat completely after defrosting the frozen cream. Cream that’s been watered down won’t whip well.
It’s best to use the thawed cream for recipes that require the cream to be heated. This removes the lumps within the cream more thoroughly than mixing.
How to Freeze Cream
The only type of cream that’s recommended for freezing is heavy cream. You can store it in smaller portions or by the container.
- For smaller batches, place the heavy cream in candy molds or ice cube trays. Don’t fill the molds and tray to the brim, since the cream is expected to expand.
- Next, freeze the cream solid for a few hours. Once solid, pop the cubes out.
- Place the cubes inside a plastic freezer bag or a freezer-safe container, then store inside the freezer.
- For larger batches, like entire cartons or containers of heavy cream, check if there’s enough space inside the container for the cream to expand. Usually, store-bought cream will have some headspace. If there’s none, pour out a bit of the heavy cream.
- Place the container directly inside the freezer. For a cooler storage, keep it at the back of the freezer.
- To thaw, simply move the cream into the refrigerator overnight, then use as needed.
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