Here's How Long Heavy Cream Is Good For After Opening

Heavy cream is a kitchen staple that's often used for making rich sauces, creamy soups, and luxuriant desserts. But how long is it really useful? First, refrigerate heavy cream immediately after using, and avoid leaving it out at room temperature for extended periods. Ensure the lid is tightly sealed after each use to prevent exposure to air and bacteria, which can lead to spoilage. If your cream comes in a carton without a resealable cap, consider transferring it to an airtight container. One with a screw lid like this milk bottle-style variety is convenient for pouring.

If you've opened a carton and properly refrigerated it in an airtight container, heavy cream is best used between one and two weeks. Its high-fat content gives it a longer shelf life compared to many other dairy products, making it a versatile and durable ingredient to keep on hand.

While the "best by" date on the carton offers a guideline, cream often remains fresh beyond that date when handled with care, even up to a month (though always use your senses to check if it's gone bad and discard if you're unsure). The key is maintaining the proper storage conditions to prevent spoilage. To maximize the lifespan of your heavy cream, always store it in the coldest part of your refrigerator, which is usually at the back of a lower shelf. Unlike the door, which experiences frequent temperature changes as you open and close the appliance, this area maintains a consistently cold temperature.

Even with proper storage, it's important to check your heavy cream before using it. Fresh cream should have a smooth, silky texture, a neutral dairy smell, and a slightly sweet taste. If you notice a sour or off-putting odor, a lumpy, curdled, or separated texture, or aA bitter or sour taste, jus ttoss it.

To make the most of your heavy cream before it goes bad, incorporate it into multiple recipes, such as creamy pastas, soups, or desserts like this luxurious Mont Blanc with interesting origins. Try adding heavy cream to your next batch of mashed potatoes, or use it to fix a too-thick caramel sauce.

You can also freeze leftover heavy cream for later use. Freeze it in small portions, such as ice cube trays, so you can thaw just the amount you need. Keep in mind that freezing may slightly alter the texture, making it better suited for cooking rather than whipping.