Yes, it is possible. The appearance and texture of the cream may be slightly altered though upon thawing. When cream is frozen, the proteins in it are destabilized, and small white flecks may appear in the cream in a process known as feathering. This change is especially noticeable when the thawed cream is used in coffee. The heat and acidity of the coffee enhance this feathering. Though a slightly granular texture may be present after thawing, the cream is still edible and great for cooking.

This is just a general guideline for freezing cream. Because every freezer has different temperatures and environments, all results may not be exactly the same. The freshness of the cream when it is frozen is also extremely important. The fresher the cream is when frozen, the better the results. If you know upon purchasing that you will not be able to use all of the cream, we recommend freezing a portion of it then and there. If you freeze cream towards the end of its shelf life, you may have more inconsistencies in flavor and texture.