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Frozen Heavy Cream Cubes

A brilliant kitchen tip to preserve leftover heavy cream. Freezing cream in small portions allows you to easily add richness to soups, sauces, and coffee without food waste.
Print Recipe
Prep Time 5 minutes
Freezing Time 4 hours
Total Time 5 minutes
Servings: 14 cubes
Course: Condiment, Ingredient
Cuisine: American, Global
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredient
  • 1 pint heavy whipping cream or any amount of leftover cream

Equipment

  • Silicone mold or ice cube tray
  • Baking sheet
  • Freezer-safe bag

Method
 

  1. Shake the carton of heavy cream well to distribute the butterfat evenly.
  2. Place a clean, dry silicone mold or ice cube tray on a baking sheet for stability.
  3. Pour the heavy cream into the mold cavities, leaving a tiny amount of space at the top for expansion.
  4. Place the baking sheet in the freezer and freeze for 4-6 hours, or until the cream is completely solid.
  5. Remove the frozen cubes from the mold and transfer them to a labeled freezer-safe bag or airtight container.
  6. Store in the freezer for up to 3-4 months. Use directly in hot dishes or thaw in the fridge for baking.

Notes

Most standard ice cube trays hold about 2 tablespoons (1 oz) per cube. Measure one first to be sure!