Ever find a recipe that you want to make that calls for a small amount of cream, but you don’t want to buy a whole pint because you know you won’t be able to use it all? Enter Cream Cubes!
I love making all kinds of things in ice cube trays including, orange juice cubes for smoothies, and chicken broth. It’s great to have these things “preserved” and easy to grab the exact amount that you need.
The other day I was separating my cream from my raw milk and trying to decide what to do with it this time and I decided to make some Cream Cubes.
Clean up some ice cube trays (I just keep a whole bunch of these to use for these kinds of projects.)
Pour the cream into the trays and stick in the freezer.
After a few hours of freezing, pop your cream cubes out of the trays.
Store in a large freezer bag. When you need a small amount you can just grab a cube or two to add to soups, baked goods, and more!
One thing we like to do with these is use them in our Orange Strawberry Smoothies. They make them so smooth and creamy!
VickiRae Lopez says
September 13, 2012 at 9:07 amI make butter when I get close to the expiration date on the cream.
Valerie Z says
September 13, 2012 at 9:09 amYou can also freeze it after its been turned into ‘whipped cream’.
Iron Bard says
September 13, 2012 at 9:10 amI saw a post some time back about buttermilk. Measure it out in tablespoon size cubes and freeze. Need 3 tablespoons of buttermilk for a recipe? thaw 3 cubes!
Phoebe Hendricks says
September 13, 2012 at 9:15 amIt seems I have the opposite problem–I never have enough cream! I also make butter out of ours, and I use it in place of milk in recipes for a richer taste. Or, since we buy raw milk, I never separate it from the milk to begin with. 🙂
Amy Moller says
September 13, 2012 at 12:57 pmI am with Phoebe….we leave our cream in the milk, helps the coffee be more rewarding and the young kids need the fat in their milk. I do love this idea, though!! I love many ideas on this site and am so blessed to learn everytime I visit!
Linda K says
September 22, 2012 at 9:05 pmI didn’t think it was possible to buy raw milk. How/where do you get it? (I would like some to make clotted cream-had it in England, fell in love with it, and found a recipe, but can’t legally buy the raw milk required.)
Merissa says
September 22, 2012 at 9:43 pmIn my state it’s not illegal to buy/sell so we buy it right from the rancher. I know in some states though you have to buy a share in a cow.
Alicia Raulerson says
September 13, 2012 at 9:18 amGreat idea thanks!
Nadine says
September 13, 2012 at 9:33 amI love how yellow your cream is. It looks very healthy. Thanks for sharing the wonderful idea. My cow is about to calve in a couple of weeks and I will have plenty of cream everyday. I’m looking forward to making butter, cheese and yogurt like crazy.
Carla Rapp says
September 13, 2012 at 9:41 amawesome idea! Thank you!
Gina L. White says
September 13, 2012 at 10:10 amI always have a hell of a time trying to break them free, ends up making a hot (frozen) mess on my countertop
Gail Kruger Snyder says
September 13, 2012 at 10:22 amgreat idea!
Rhonda Spain says
September 13, 2012 at 11:25 amI use them in my iced coffee, too.
Beth says
January 2, 2014 at 6:25 amThat’s what I was thinking when I first saw the picture!
Sherine Showalter West says
September 13, 2012 at 11:58 amGreat idea! If you add a little honey or other flavoring to them, then once they are frozen you could run them through a Champion juicer, Vitamix or sorbet maker and have instant ice cream!
Amanda @ The Fun Mommy says
September 13, 2012 at 7:09 pmI DO get annoyed when I have to buy an entire pint for one small recipe-normally I comb through my recipe box to find something else that will use up the rest. This is so smart! I’m totally doing this!
Esther T. says
September 14, 2012 at 6:10 pmOk, I thought this was an awesome idea, but obviously I did something wrong. I cannot get the cubes out of the ice cube tray. Any suggestions?
Merissa says
September 14, 2012 at 10:13 pmI had to let mine warm up just slightly first and then they popped out.
Merissa says
September 14, 2012 at 10:17 pmAnd by warmed up I mean sit on the counter for a few minute first. 😉
Spendwisemom says
September 15, 2012 at 6:55 amWhat a great idea! I have a friend who makes pesto and freezes it in cubes, and I have heard of freezing eggs in cubes, but I hadn’t thought of doing it with cream. I had to throw out some buttermilk yesterday because it had gone past the date, and we are very careful to try to use all our food and not throw out any. If I had thought of this, I could have saved it way before it was ready to expire. Sometimes I need some cream, also, but I never can use it all and don’t want to eat that much at once, with all the fat in it. This is a great idea. Thanks! One question: Does the consistency or texture change when they are thawed?
Merissa says
September 15, 2012 at 10:53 amYou won’t be about to whip it but you can use it for any cream needed in a recipe.
Esther T. says
September 15, 2012 at 10:21 amThanks so much! Worked like a charm.
Shannon Wysong says
September 22, 2012 at 7:35 amGenius idea!
Linda K says
September 22, 2012 at 9:02 pmDoes it work as well with commercial cream (“heavy” cream, right?).
Merissa says
September 22, 2012 at 9:43 pmYes, it would work the same.
Dorothy M says
January 19, 2013 at 11:44 amWould love to try making some butter, if someone would like to share with me how to do it. Great idea! I will definitely be doing this! Thanks!
Merissa says
January 19, 2013 at 11:54 amHere’s an easy way to make butter Dorothy! https://www.littlehouseliving.com/homemade-butter-in-the-blender.html
Donna says
January 28, 2014 at 2:39 pmI thought about freezing the half and half I get for my coffee and just tossing in a cube when I want. My cats would disown me though since they wouldn’t get their treat any more. LOL
CINDY says
March 26, 2017 at 10:28 pmI LOVE this idea. I am doing this next time!!