Ingredients
Ingredients
- Heavy Cream – as much as you’d like to freeze
Instructions
- Prepare trays: Fill ice cube trays or silicone molds about ¾ full with heavy cream, leaving space for expansion to avoid spills.
- Freeze cream cubes: Place the trays in the freezer until the cream is completely frozen solid, which typically takes about 3 hours.
- Store frozen cubes: Pop the frozen cream cubes out of the trays and transfer them to a large labeled Ziploc bag for storage. Freeze for up to 3 months.
- Defrosting cubes: Thaw cubes by transferring the required amount to a container and refrigerating. Use within 1 to 2 days. Alternatively, thaw by heating in 30-second increments on the stove or microwave.
- Freezing whipped cream: Beat heavy cream in a mixer until stiff peaks form. Drop small dollops of whipped cream onto a parchment-lined baking sheet and freeze until solid.
- Store whipped cream: Transfer frozen whipped cream dollops to an airtight container or Ziploc bag and freeze for up to 3 months.
Notes
- Leave room in trays to allow cream expansion during freezing to prevent messes.
- Label bags with the freezing date to track freshness.
- Use thawed cream within 1 to 2 days for best quality.
- Frozen heavy cream may separate after thawing but can be re-emulsified by whisking.
- Ideal for cooking and baking, freezing may slightly alter cream texture for direct cold uses.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: Food Storage
- Method: Freezing
- Cuisine: American
