HOW TO FREEZE CREAM
Yes, you can freeze cream just fine. Many bakers will sometimes find themselves with an extra cup or so, especially if you buy it by the liter or quart. So you can freeze it just by sticking the carton right in the freezer. The liquid inside may expand a bit, so if the containers are absolutely full, you may want to pour a little out first. But most containers I’ve run across have a bit of breathing room in them and I just pop them in there, just like that.
To use the cream, take it out and leave it in the refrigerator one or two days before you need it. Larger packages, like a liter or quart, will take longer to defrost than a cup of cream.
Before using it, give it a really good shake as the butterfat can settle to the bottom of the container and it may need to be re-emulsified. Then you’re good to go. You can use it for any baking application. And it can be whipped as well; it may appear a bit grainy at first, but sweetening it with smooth it out. But do make sure you’ve incorporated the butterfat completely, as watered down cream won’t whip.
