A helpful kitchen tip guide on how to properly freeze heavy cream, including techniques, storage advice, and usage tips for best results.

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Determine how much cream you want to freeze—consider portioning for recipes.
For small amounts, pour heavy cream into an ice cube tray and freeze until solid. Transfer cubes to a freezer-safe bag and label.
For larger quantities, pour cream into airtight containers, leaving room for expansion, and label with the date.
To thaw, transfer the cream to the fridge and let it thaw overnight. Shake or stir well before use as it may separate.
Use thawed cream in cooked dishes like soups, sauces, or baked goods; texture changes make it less ideal for whipping.