All About Cream
Your complete guide to cream - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Cream Last?
Storage times and freshness tips for cream in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Unopened UHT/Shelf-Stable Cream (Pantry)6-12 months (check 'best by' date)
Signs of Spoilage
Puffy or bloated carton/container, off-odor upon opening (sour, fermented, or chemical), visible mold (rare if unopened and intact), curdled or excessively thick texture (beyond normal cream consistency) when poured.
How to Check
Visually inspect the packaging for any signs of swelling or damage. Upon opening, perform a smell test immediately. If it smells off, do not taste. Pour a small amount to check for unusual texture.
Storage Tips
Store in a cool, dark place away from direct sunlight and heat. Once opened, it must be refrigerated and treated like regular opened refrigerated cream.
Unopened Refrigerated Cream (Fridge)Until 'best by' or 'use by' date, typically 1-2 weeks from purchase if not near the date.
Signs of Spoilage
Strong sour, pungent, or 'off' smell (beyond a faint, natural dairy aroma), visible mold (green, black, pink spots), significant thickening, curdling, or lumpy texture when poured, yellowing or discoloration.
How to Check
First, perform a smell test – a strong, unpleasant sourness is the primary indicator. Visually inspect for mold on the surface or sides. When pouring, observe the consistency; if it's clumpy or unusually thick, it's likely spoiled.
Storage Tips
Store in the coldest part of the refrigerator, ideally not in the door where temperatures fluctuate. Keep tightly sealed.
Opened Refrigerated Cream (Fridge)5-7 days for heavy cream, 3-5 days for lighter creams (half-and-half).
Signs of Spoilage
Pronounced sour, 'cheesy', or rancid smell; visible mold on the surface or container sides; significant thickening, curdling, or clumping; a slimy texture; discoloration (yellowing, pinkish hues).
How to Check
-
Smell Test: This is the most reliable indicator. A strong, unpleasant sour, acidic, or 'off' smell means it's bad.
-
Visual Inspection: Look for any mold growth (even small spots), discoloration, or excessive separation.
-
Texture Check: If it pours out in chunks, is unusually thick, or feels slimy, discard it. Do not taste if any other signs are present.
Storage Tips
Always reseal the container tightly after use. Use a clean spoon or pour directly to avoid cross-contamination. Do not leave at room temperature for more than 2 hours. If in doubt, throw it out to prevent foodborne illness.
Unopened Cultured Cream (Fridge)Until 'best by' or 'use by' date, typically 1-3 weeks from purchase.
Signs of Spoilage
Visible mold (any color, even small dots), pink/orange discoloration, strong yeast-like, fermented, or putrid smell (beyond its normal tangy aroma), excessive watery separation with a grainy texture (normal whey separation is okay, but extreme is not).
How to Check
Visually inspect the surface and sides for mold or unusual colors. Perform a smell test, distinguishing a strong 'off' smell from its natural tang. Check the texture for extreme wateriness or graininess.
Storage Tips
Whey separation is normal for cultured creams; simply stir it back in. Store in the coldest part of the refrigerator.
Opened Cultured Cream (Fridge)7-14 days.
Signs of Spoilage
Visible mold (any color), pronounced pink/orange/green discoloration, very strong yeast-like, rotten, or ammonia-like smell, extreme liquid separation with a very grainy or lumpy texture, slimy consistency.
How to Check
-
Smell Test: A strong, unpleasant odor is the best indicator.
-
Visual Inspection: Look for mold, discoloration, or an unusually thick crust.
-
Texture Check: If it's slimy, very grainy, or has large chunks that don't stir in, discard it. Do not attempt to scrape off mold; it has likely spread throughout.
Storage Tips
Always use a clean spoon to scoop out cultured cream to prevent introducing bacteria. Reseal tightly after each use. Due to its acidity, it often lasts slightly longer than regular opened cream.
Frozen Cream (Freezer)1-2 months for best quality, up to 3-4 months safely.
Signs of Spoilage
After thawing: significant fat separation, grainy or curdled texture, 'freezer burn' (dry, discolored spots on the surface), or a rancid smell/taste (less common if frozen quickly and properly).
How to Check
Visually inspect for freezer burn before thawing. After thawing, check the smell for rancidity. The texture will almost certainly be grainy or separated; this is a quality issue, not necessarily spoilage, but it affects usability.
Storage Tips
Cream is best frozen in small, airtight containers or ice cube trays for easy portioning. Leave headspace for expansion. Thaw slowly in the refrigerator. Stir vigorously after thawing to try and re-emulsify the fat, but it will likely still be grainy. Best used for cooking, baking, or in soups/sauces where texture is less critical, rather than for whipping or coffee.