By Erin Huffstetler | 07/23/2020 | No Comments
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Here’s how to freeze big and small amounts of heavy cream, so you can keep your leftovers from going to waste, and stock up when you find a good deal.
How to Freeze Leftover Heavy Cream
If you bought heavy cream for a recipe, and you’re now left with a partial container that you aren’t sure what to do with it, freezing it is a good option.
Since most recipes only call for a small amount of heavy cream, it’s smart to freeze your leftovers in small portions. This makes it easy to pull out just what you need, while leaving the rest frozen; and it greatly reduces, or even eliminates, thaw time.
To do this, simply pour heavy cream into ice cube trays or muffins pans, and pop them in the freezer. Most ice cube trays make two Tablespoon cubes, and most muffin pans hold between 1/4-1/2 cups in each muffin cup. Use water and a liquid measuring cup to figure out how much yours holds.
Once the heavy cream is frozen, transfer the cubes, or cups, to freezer bags, and return them to the freezer. Be sure to label the bags with the contents and portion sizes. This will make it easy to know how many you need to grab for the recipe you’re working on.
Leftover whipped cream can also be frozen for later use. Here’s how I recommend freezing it.
How to Freeze Full Containers of Heavy Cream
If you like to stock up on heavy cream when it’s on sale, or you don’t grocery shop often, you can also freeze full containers of heavy cream, until you need them.
Since liquids expand when they freeze, you just need to remove an inch or so of heavy cream from each carton, before you stick them in the freezer.
How to Use Frozen Heavy Cream
As soon as you thaw your heavy cream, it’ll go right back to being able to do all the things it was able to do before. This includes whipping into stiff peaks. If the butterfat appears to have separated during thawing, just stir it back in, before you use it.
Need to add a small amount of heavy cream to a soup, sauce or hot dish? Then, there’s no need to thaw it first. Just add it directly to the pot or pan, and it’ll thaw as the recipe cooks.
If your ice cube tray makes two-Tablespoon cubes, here’s how to convert your cubes to cup measurements:
2 cubes = 1/4 cup
4 cubes = 1/2 cup
6 cubes = 3/4 cup
8 cubes = 1 cup
Uses for Heavy CreamPrint
- Heavy cream
To Freeze Small Portions: Pour heavy cream into ice cube trays or muffin pans. Freeze. Then, transfer frozen cubes or cups to a freezer bag.
To Freeze Full Containers: Pour an inch of heavy cream out of the carton, or bottle, to allow room for expansion. Then, stick the container in the freezer.
To use: If you just need a small amount for a soup, sauce or hot dish, go ahead and add the cream, while it’s still frozen. It’ll thaw, as the dish cooks. If you need a large amount for ice cream, etc., thaw the cream in the fridge, before using.
Heavy cream that has been frozen can still be whipped to stiff peaks.
- Most ice cube trays make 2 Tbsp cubes. Muffin pans vary in size, with each cup holding between 1/4-1/2 cup. Measure yours, before you fill them with heavy cream.
- If your ice cube tray makes 2 Tbsp cubes, here are some handy conversions: 2 cubes = 1/4 cup, 4 cubes = 1/2 cup, 6 cubes = 3/4 cup, 8 cubes =1 cup