6 Signs Heavy Cream Has Gone Bad (& How Long It's Good For)

Heavy cream (also called heavy whipping cream) is a staple in many delicious desserts, pastries, dishes, and drinks. However, if you haven’t gotten around to the recipe you planned on making or have a bit of heavy cream left over, you might be wondering if it’s still good to use. Luckily, there are pretty clear signs that heavy cream has gone bad. In this article, we’ll explain how to tell if heavy cream is bad, how long it typically lasts, how to properly store it, and what to do with leftovers. Read on to learn more!

How do you know if heavy cream has gone bad?

Signs of bad or spoiled heavy cream include a sour odor, chunky texture, yellow discoloration, or mold growth. If you notice any signs that heavy cream is bad, throw it away. Unopened heavy cream typically lasts for 1 month in the fridge while opened heavy cream usually lasts for 1 week.

Section 1 of 8:

Signs That Heavy Cream is Bad

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Sniff the heavy cream to see if it smells off. Fresh, unspoiled heavy cream typically has a very faint, slightly sweet odor. If it’s going bad or spoiled, it usually smells sour and rancid, or even acidic.^{[1]
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Check the color of the heavy cream by pouring a bit into a clear glass. Fresh cream is typically white or slightly off-white, while yellowish or dingy-colored cream usually means it’s gone bad.^{[2]
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As heavy cream starts to go bad, mold might grow on the container or on the cream. If you see any spots of green, blue, white, or black mold inside the container, the heavy cream is spoiled.^{[3]
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Swirl the heavy cream in the container or pour a bit into a clear glass to check its consistency. If the cream has lumps or chunks in it, or it appears gooey and stringy rather than smooth and silky, it’s gone bad.^{[4]
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Heavy cream contains at least 36% milkfat, which often starts to solidify and separate from the liquid as it loses freshness.^{[5]
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Research source} While some separation is normal, if a large amount of the cream is separated and it’s hard to combine the liquids and solids again, the heavy cream has likely gone bad.^{[6]
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Tasting a tiny bit of the heavy cream can quickly tell you if it’s gone bad or not. Spoiled heavy cream usually has a very unpleasant bitter or sour taste. If it doesn’t taste fresh, rich, and creamy, it’s definitely gone bad.^{[7]
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Section 2 of 8:

How long does heavy cream last?

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Unopened heavy cream can last up to 1 month in the fridge. Both pasteurized and ultra-pasteurized heavy cream keep well for 1 month if they’re stored properly in the refrigerator.^{[8]
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Research source} Ultra-pasteurized heavy cream can sometimes last longer, as it's treated at a higher temperature to kill more bacteria.^{[9]
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- What if it's past the expiration date? It’s typically okay to use heavy cream up to 5 days after the expiration date, as long as it’s stored properly and shows no signs of spoilage.^{[10]
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- Don’t worry—we’ll explain how best to store heavy cream in the section below.
- The high percentage of milkfat in the heavy cream helps keep it from spoiling as quickly as other dairy products.
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Opened heavy cream can last 7 days in the fridge. Heavy cream usually only keeps well for 7 days in the fridge once it’s opened. Once it’s exposed to air and bacteria, it typically starts to lose its freshness quickly. So, it’s best to use any leftover heavy cream as soon as possible.^{[11]
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- If you’ve got leftover heavy cream, we’ll go over some great recipes that use heavy cream in the sections below.

Section 3 of 8:

When to Throw Out Heavy Cream

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If the heavy cream smells sour, is discolored, has a chunky texture, or is growing mold, throw it out. These are signs that the heavy cream has gone bad and is spoiled. It’s also recommended that you throw out heavy cream once it's a few days past its expiration date.^{[12]
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Section 4 of 8:

Can you use heavy cream past the expiration date?

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You can usually use unopened heavy cream a few days past the expiration. In general, it’s okay to use unopened heavy cream 1 to 5 days past its expiration or sell-by date. Just make sure there are no signs of spoilage before you use it, like a sour odor, bitter taste, or chunky texture.^{[13]
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- Once it’s a few days past the expiration date, it’s best to throw out the heavy cream.
- If the sour cream is opened and it's past the expiration date, it’s best to throw it out.

Section 5 of 8:

How to Store Heavy Cream

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Store heavy cream at the back of your fridge. Heavy cream stays fresh for the longest when it’s kept consistently cold. So, store it on a shelf towards the back of your fridge instead of inside the door—the back of the fridge is constantly cold while the door is warmer and experiences more temperature fluctuations.^{[14]
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- Ensure your fridge stays at 40°F (4°C) or below to keep the heavy cream fresh.
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Ensure the container is tightly sealed at all times. To prevent air and bacteria from spoiling the heavy cream faster, keep it in an airtight container. Most manufacturers sell heavy cream in sealable containers that keep them fresh, so there’s no need to transfer it to a different container.^{[15]
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- However, if your heavy cream doesn’t come in a sealable container, pour it into a glass or plastic storage container after you open it.
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Don’t leave heavy cream out at room temperature for long. When you’re cooking or baking with heavy cream, aim to store any leftovers in the fridge as soon as you’re done using it. Perishable items, like heavy cream, aren’t safe to consume if they’re left out for over 2 hours at room temperature.^{[16]
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- If it’s hotter than room temperature (above 70°F or 21°C), don’t let heavy cream sit out for more than 1 hour.

Section 6 of 8:

Can you freeze heavy cream?

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Yes, you can freeze and store heavy cream for up to 4 months. If you have heavy cream that you don’t plan on using soon, pour it into an ice cube tray and set the tray in your freezer. Once the heavy cream is frozen (usually 1 to 2 hours), pop out the ice cubes and place them in a freezer-safe storage bag or container.^{[17]
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- When you’re ready to use some of the heavy cream, simply place it in your fridge overnight.
- Freezing heavy cream is a great option if you plan on making sauces, soups, or baked goods (cakes, biscuits, etc.).
- Note: Freezing heavy cream alters its texture, making it more grainy. This can make it harder to whip and churn, so it might not be a good option if you plan on making whipped cream or butter.^{[18]
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Section 7 of 8:

How to Use Leftover Heavy Cream

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Use leftover heavy cream in baked goods, sauces, and soups. If you have a bit of leftover heavy cream after making a recipe, try to use up the leftovers in the next few days. There are plenty of tasty ways to use heavy cream—for instance:^{[19]
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- Make whipped cream.
- Make butter.
- Make ice cream.^{[20]
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- Make desserts, like brownies, pudding, pumpkin pie, cakes, or crème brûlée.
- Make baked goods, like biscuits or scones.
- Make caramel.
- Make chocolate ganache.
- Make alfredo sauce or vodka sauce.
- Add it to soups, like tomato soup, chicken noodle soup, or clam chowder.
- Make dishes like pot pie, curries, mashed potatoes, or creamed corn.
- Mix it into your coffee.
- Make a mixed drink, like a gin fizz, grasshopper, or white Russian.

Section 8 of 8:

Frequently Asked Questions

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Using expired or spoiled heavy cream can potentially make you sick due to the growth of bacteria, leading to abdominal pain, vomiting, diarrhea, and nausea.^{[21]
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Research source} Moldy heavy cream might also make you sick, especially if you’re allergic to mold.^{[22]
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How long does whipped cream last? In general, homemade whipped cream (made from heavy cream) lasts for 1 to 4 days in the fridge.^{[23]
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Research source} Aerosol cans of whipped cream, like Reddi-wip, usually last for 2 to 3 months in the fridge.^{[24]
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- If you have leftover whipped cream, freeze it to make it last longer. Simply scoop dollops onto a lined baking sheet, place them in the freezer, and transfer them to a freezer bag once they’re frozen solid.

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Tips

Check the expiration or sell-by date on the container of heavy cream before you buy it. Make sure the date is at least 1 month ahead to ensure you pick the freshest, longest-lasting container of heavy cream.

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Got the opposite problem and don’t have enough heavy cream for your recipe? Make your own heavy cream by mixing butter with whole milk or half-and-half.

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