You know the routine. You need two tablespoons of heavy cream to finish your silky pan sauce and are left with nearly a full pint with no future plans for it. After sitting in the back of the fridge for a while, it ends up in the trash.
Kris Michaelson asked us on our Cook’s Country Facebook page (above) if freezing was an option. Here’s our response:
According to the USDA, heavy cream can be frozen for up to four months but may not be suitable for all future applications. To experiment, we froze 1 cup portions of heavy cream in airtight containers for three days and let them thaw in the refrigerator. We found that when thawed, granular flecks were suspended in the liquid. Don’t be alarmed! Freezing can cause some of the cream’s homogenized microscopic fat globules (invisible to the naked eye) to merge into larger, very visible fat globules. Luckily, when heated for Alfredo sauce or caramel, no difference will be evident. However, frozen and dethawed heavy cream will not create billowy peaks and will produce lumps in whipped cream and other applications where fluffiness is paramount.