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    Home » Freezer-friendly Recipes

    Can You Freeze Whipped Cream?

    Published: Mar 26, 2022 · Modified: Mar 26, 2022 by Jessica Fisher

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    peeling frozen whipped cream off silpat mat in order to store in freezer.

    Whipped Cream is a delicious topping for any number of desserts and beverages, but what about when you make too much? What do you do with the leftovers? Can you freeze whipped cream?

    Yep! Freezing whipped cream is super easy. It allows you to avoid food waste as well as store a convenient sweet treat in the freezer to use in hot drinks such as a mug of Malted Hot Chocolate as well as blended beverages, like milk shakes or smoothies, like a Strawberry Mango Smoothie with Banana.

    peeling rosettes of frozen whipped cream off a silpat mat. this …
    Jump to:
    • Why Do This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Uses
    • Tell us what you think!
    • How to Freeze Whipped Cream

    Whipped cream is easy to make, especially if you have a stand mixer or a whipped cream machine. You can actually do this by hand with a whisk, like my girls insist on doing after watching too much Food Network, but your arm will get sore and it takes longer than ten minutes.

    While I’ve made freshly whipped cream hundreds of times in my life, it seems like I can never estimate the right amount to make. That’s when it comes in so handy to be able to freeze whipped cream!

    Why Do This

    It helps you avoid food waste. If you’ve got a carton of whipping cream that is nearing its date or you whipped too much for dessert last night, you can prevent that fluffy deliciousness from going to waste by freezing whipped cream.

    It will save you money. Wasting food is akin to wasting money. If you can stock up on whipped cream when it’s on sale and stash it for later, you can stretch your grocery dollar a little further. While you may be limited in how you use your frozen whipped cream, you’ll still enjoy some money savings.

    It can be more convenient. If you love a dollop of whipped cream on your mocha, then having some frozen and recipe-ready will make your barista duty quick and easy.

    Ingredients

    carton of whipped cream near a bottle of maple syrup on black table with bowl and measure and red cloth.

    For maple whipped cream, you’ll need whipping cream and maple syrup. Alternatively, you can use another sweetener like powdered sugar or honey. To make it a little more, you can add vanilla extract or you can even make Chocolate Whipped Cream by adding some cocoa powder.

    Step-by-Step Instructions

    You can whip cream in a steel dispenser or whip it by hand with a mixer or whisk. The directions for freezing will always be the same.

    whipped cream dispenser on black table.
    This is the whipped cream dispenser we use.

    To whip the cream with a dispenser:

    1. Measure out the cream and maple syrup and pour into the dispenser. Secure the lid with the attachments affixed.
    2. Attach the N2O charger cartridge according to manufacturer’s directions. Shake and dispense whipped cream.

    To whip the cream in a bowl:

    1. Pour the heavy cream or heavy whipping cream in a cold bowl.
    2. Add your sweetener, such as maple syrup. But you can also use powdered sugar or honey.
    3. Beat with a hand mixer until the cream thickens and becomes light and fluffy and stiff peaks form. Bonus points for using cold beaters.
    4. Be careful not to over beat as the whipped cream will become butter.

    Use your whipped cream in recipes or if you’re ready to freeze it, proceed as follows.

    dollops of whipped cream in an array on a silicone mat in a baking sheet.
    frozen dollops removed from the tray and layered in a plastic container between sheets of parchment.

    To freeze whipped cream:

    1. Dispense the whipped cream in swirls or blobs on a baking sheet lined with parchment or a silicone mat.
    2. Place the sheet pan in the freezer until the whipped cream is frozen solid, three to 6 hours.
    3. Once firm, transfer the whipped cream dollops into a ziptop freezer bag or to preserve the shape (more or less) layer them between sheets of parchment in an airtight container.

    FAQs

    Can you make whipped cream in advance?

    Yes! You can make the whipped cream several hours ahead of time and store it in the fridge, covered. Liven it up with a whisk right before serving. The leftover whipped cream goes great in your morning coffee or atop mugs of hot cocoa.

    Alternatively, freeze the whipped cream in serving-size portions as illustrated above.

    Can you make whipped cream with milk or half and half?

    No. You need a high fat content in order to get whipped cream to thicken. Milk or half and half will not become whipped cream.

    Can whipped cream go bad?

    Liquid whipping cream can go bad. If it starts to smell sour or clump, it should be discarded. Whip fresh cream and store in the freezer to extend its shelf life.

    Uses

    While frozen whipped cream doesn’t thaw in a pretty enough way to use for a dessert topping, it works wonderfully in hot drinks, such as coffee, hot cocoa, or tea. It can also blend well into smoothies to add extra creaminess.

    Incorporate your frozen whipped cream into these recipes:

    • Salted Caramel Affogato Recipe (40 cents/each)
    • Stovetop Hot Cocoa Recipe (35 cents/cup)
    • Malted Hot Chocolate Mix Recipe
    • Build a Smoothie Station for Easy Smoothies at Home

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

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    5 from 2 votes

    How to Freeze Whipped Cream

    Maple Whipped Cream is one of the simplest of whipped cream recipes. When you freeze the leftovers you can extend its shelf life and enjoy it in all kinds of beverages later.
    Prep Time15 mins
    Freezing Time3 hrs
    Total Time15 mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Servings: 8
    Calories: 109kcal
    Author: Jessica Fisher
    Cost: $3

    Equipment

    • whipped cream dispenser
    • hand mixer
    • parchment paper
    • silicone baking mat
    • heavy duty sheet pan

    Ingredients

    • 1 cup whipping cream
    • 1-2 tablespoon maple syrup
    US Customary – Metric

    Instructions

    To whip the cream with a dispenser:

    • Measure out the cream and maple syrup and pour into the dispenser. Secure the lid with the attachments affixed.
    • Attach the N2O charger cartridge according to manufacturer's directions. Shake and dispense whipped cream.

    To whip the cream in a bowl:

    • Pour the heavy cream or heavy whipping cream in the bowl. Add the maple syrup.
    • Beat the cream and syrup together with a hand mixer until stiff peaks form. Be careful not to overbeat, else it will turn to butter.

    To freeze whipped cream:

    • Dispense the whipped cream in swirls or blobs on a baking sheet lined with parchment or a silicone mat.
    • Place the sheet pan in the freezer until the whipped cream is frozen solid, three to 6 hours.
    • Once firm, transfer the whipped cream dollops into a ziptop freezer bag or to preserve the shape (more or less) layer them between sheets of parchment in an airtight container.

    Notes

    The cream will whip best if your bowl and beaters have been chilled prior to preparing the recipe.
    Freshly whipped cream is good in an airtight container in the refrigerator, for up to 3 days. Frozen whipped cream should be good in the freezer for up to 3 months.
    Nutritional values are approximate and based on ⅛ the recipe.

    Nutrition

    Calories: 109kcal | Carbohydrates: 3g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 12mg | Potassium: 28mg | Sugar: 2g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on October 3, 2010. It has been updated for content and clarity.

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    Comments

    1. Janelle

      April 03, 2022 at 2:14 pm

      GENIUS!!!!!

      Reply
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