How to Freeze Leftover Whipped Cream
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.
Line a baking sheet with parchment (or a Silpat) and then 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 overnight until the whipped cream is solid.
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. I recommend using the whipped cream within a month, but it will keep for up to three months. (You may notice that it picks up off-flavors from the freezer over time.)
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.
In conclusion, freezing whipped cream is a convenient and effective way to use fresh cream anytime you need it. Hope this article helps you get better at freezing leftover whipped cream!
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