How long can you freeze whipped cream

Freezing whipped cream is an excellent way to save leftovers so you can use them later in hot chocolate or over your favorite desserts.  

This time of year, it’s not unusual to have extra whipped cream sitting around.

And whether you made a big batch for pumpkin pie, to serve over hot chocolate, or spoon over waffles, if you have leftovers you don’t want to waste (or eat with a spoon), you should absolutely take that leftover whipped cream and freeze it.

Yes. Instead of throwing it out, you can easily freeze extra whipped cream in individual servings for later use. These single servings are great for adding to hot drinks like mochas or lattes or on top of individual desserts.

And while frozen and defrosted whipped cream is never going to be as beautiful and voluminous as freshly whipped cream, it’s still going to be sweet and creamy and delicious.

Tool Notes

• Piping bag/tip: You absolutely do not need to pipe your whipped cream to freeze it; a spoonful of whipped cream freezes just as well. But piped cream does look pretty. If you’d like to recreate the swirls I have here, I used a 1M open star tip.
• Parchment paper: Parchment paper makes the whipped cream so much easier to move and work with. You could technically freeze these directly on a plate, scrape them loose with a knife, and freeze them in a bag, but it’s kind of like handling ice cream with your bare hands. I don’t recommend it.

How to Freeze Whipped Cream

1. Prepare your freezing surface: Line a baking sheet or large plate that will fit in your freezer with parchment paper. Make sure to double check the fit. You’re going to be real mad if you have a tray of perfectly piped whipped cream and it doesn’t fit in your freezer!

2. Pipe and freeze: Pipe or spoon dollops of whipped cream onto the parchment paper and freeze until solid, 3 to 4 hours.

3. Transfer: Remove the frozen whipped cream from the freezer and, working quickly, cut the parchment paper into pieces so each dollop of whipped cream is on its own square. Whipped cream starts defrosting fast, so have your tools and storage container ready to go so you can get it back in the freezer as quickly as possible.

Transfer the squares of whipped cream to a freezer bag or airtight container, and store for up to 1 month.

4: Use and enjoy: When you’re ready to use the whipped cream, place frozen dollops directly into hot beverages or place them on whatever you’re serving them over and allow them to sit at room temperature for 15 to 20 minutes to thaw. Serve and enjoy!

Whipped Cream Recipes to Try

(All of these freeze nicely and are excellent in hot chocolate)

• Classic Whipped Cream
• Chocolate Whipped Cream
• Cream Cheese Whipped Cream
• Cinnamon Whipped Cream
• Coffee Whipped Cream
• Peanut Butter Whipped Cream

FAQ

Can I freeze a big batch of whipped cream to serve to guests later?

I would not recommend making a large batch of whipped cream just to freeze it and serve later. Frozen whipped cream is a great use for leftover whipped cream, but it’s not going to be as beautiful and fluffy as freshly whipped cream. Save the frozen whipped cream for your morning coffee, and make a fresh batch for guests. 

How long will frozen whipped cream last in the freezer?

For best results, use your frozen whipped cream within a month of freezing it, preferably within a couple of weeks. Because of its delicate flavor, I find whipped cream more susceptible to picking up off flavors from the freezer if left for too long.

Recipes to Serve With Whipped Cream

• Chocolate Pudding for Two
• Small Pumpkin Pie
• Chocolate Chip Waffles
• Banana Pudding

• Large plate or baking sheet

• ▢ 1 cup heavy cream
• ▢ ½ teaspoon vanilla extract optional
• ▢ 2 tablespoons to ¼ cup (15-30g) powdered sugar *

• Combine heavy cream, vanilla extract, and sugar in a large bowl or the bowl of your stand mixer.

• Using a whisk, handheld electric mixer, or the whisk attachment of your stand mixer beat until the cream whips up to your desired consistency. If needed, stop to scrape the sides of the bowl halfway through to make sure everything is being incorporated.

• Line a baking sheet or large plate that will fit in your freezer with parchment paper.

• Pipe or spoon dollops of whipped cream onto the parchment paper and freeze until solid, 3 to 4 hours.

• Remove the frozen whipped cream from the freezer and, working quickly, cut the parchment paper into pieces so each dollop of whipped cream is on its own square.

• Transfer the squares of whipped cream to a freezer bag or airtight container, and store for up to 1 month.

• When you’re ready to use the whipped cream, place frozen dollops directly into hot beverages or place allow them to sit at room temperature for 15 to 20 minutes to thaw. Serve and enjoy!

*Granulated sugar can be substituted for powdered sugar. If using granulated sugar, use 2 to 3 tablespoons.

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