How to Freeze Whipped Cream

Leftover whipped cream? Just freeze it! This method is perfect for topping hot cocoa or making a midweek dessert feel extra-special.

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Photography Credit: Emma Christensen

I know, I know. Who in the world has a problem with leftover whipped cream?

But let’s imagine a hypothetical situation wherein you have misjudged your guests’ enthusiasm for whipped cream-topped pie following a big holiday meal, and now you find yourself faced with a fairly large amount leftover.

Do you throw it away? Do you save it, knowing that it will likely lose its billowy magic over the next few days?

Let me offer a third option: Freeze your leftover whipped cream for later.

Freeze Leftover Whipped CreamWhipped cream freezes – and thaws – surprisingly well. Just drop mounds of it onto a parchment-lined baking sheet and freeze overnight. The next day, peel off the frozen whipped cream clouds and transfer them to a freezer bag or container for longer storage.

When a situation arises for a few spoonfuls of whipped cream, just pull out what you need.

In my opinion, the very best use of these frozen whipped cream puffs is to top a hot mug of cocoa or coffee. Not only do they melt slowly into the hot beverage, providing time-release doses of cream, but they take the edge off a steaming hot cup (without cooling it too much!).

Freeze Leftover Whipped CreamYou can also use the leftover whipped cream to top a slice of pie or other dessert – yes, this works! Place the frozen whipped cream on top of your dessert, then let it sit at room temperature for 15 minutes or so to thaw before serving.

As a dessert topping, the whipped cream holds its shape quite well without becoming grainy or separating, but it does lose some of its perkiness. The frozen edges also have a tendency to crumble as you handle them, as well.

This is perfectly acceptable for a midweek dessert casual family gathering, but less ideal for situations where looks are important, like a dinner party or a special occasion. For those, I’d recommend making a fresh batch of whipped cream.

How to Freeze Whipped Cream

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Any whipped cream can be frozen - sweetened or unsweetened, plain or with other ingredients mixed in. Whipped cream that has been stabilized with some cornstarch or cream cheese tends to keep its shape a little better when thawed.

Be sure to transfer the frozen whipped cream to a freezer container within a day or two; it can quickly start to pick up off-flavors in the open air of the freezer.

Ingredients

  • Leftover whipped cream

Method

1 Line a baking sheet with parchment (or a Silpat) and spoon the whipped cream on top in small mounds. If you're feeling fancy, you can pipe the whipped cream in pretty twists using a piping bag. Aim for single-serving portions.

Freeze Leftover Whipped Cream

2 Freeze overnight, until the whipped cream is frozen solid.

3 Peel the whipped cream off the parchment and store. Transfer the frozen whipped cream mounds to a freezer bag or other freezer container. Don't worry if the edges crumble a little as you handle the mounds; this is normal. The whipped cream is best used within a month, but will keep for up to three months. (You may notice that it picks up off-flavors from the freezer over time.)

Freeze Leftover Whipped Cream

4 To use the whipped cream: The frozen whipped cream can be placed directly on top of hot cocoa or coffee and served. You can also place the mounds on top of a dessert: place on top of the dessert and allow to thaw at room temperature for about 15 minutes before serve.

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Emma Christensen

Emma Christensen is the managing editor for Simply Recipes, as well as a food writer and homebrewing expert. She was formerly the recipe editor for The Kitchn and is the author of three books on home-brewing, True Brews, Brew Better Beer, and Modern Cider. Emma is a graduate of The Cambridge School for Culinary Arts and Bryn Mawr College. She lives in San Jose, California.

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Showing 4 of 12 Comments

  • Carol

    My mom used to do that…and it was over fifty years ago!

  • Nicole

    We have a kids party coming up – these individual portions are a great idea, thanks.

  • Edward Berkey

    I feel Smarter now, thanks
    Ed

  • D. Smith

    Great idea! I’ve frozen it in ziplock plastic containers before but never thought about making individual portions. Gotta try that next time I have extra!

    Also, WHAT kind of cake is that in the photo along with this article? Wow. I’d love to have you post the recipe for that little beauty. (You’d have to identify it as being the cake from this article, however). (8> Christmas is coming, you know, and I need some fresh new cake-y ideas cuz my family would rather have cake than pie this time of year.

  • Sheila B

    Who ever has leftover whipped cream!!!! We eat it with a spoon if there’s any left!

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