Hello All,
Novice cook here. I'm wondering if it would be okay to freeze cream, sour cream, and cream cheese since so many of the low carb recipies require them? Will freezing affect these ingredients' when it comes time to use them in my recipies?
Thank you!

I checked a lot of sites on the web and all agree that it can be frozen but will separate on thawing and, even if stirred, won't look the same. U expect you could cook with it, but not use it 'as is' after freezing. It probably should not be frozen more than once. However, some sauces made with sour cream can be frozen.

From a U Georgia site:

Cheese keeps best in the refrigerator. If necessary, hard or semi-hard cheese can be frozen if cut in 1-1/2- to 1-pound sizes and packaged in moisture or vapor resistant material. This cheese may become crumbly and mealy when frozen, but will retain its flavor.

Cream cheese, cottage cheese and ricotta cheese do not freeze well. However, if combined with heavy cream, cream cheese can be frozen for later use in dips or as icing on frozen sandwich loaves.

Recommended freezer shelf life:
* Hard cheese (such as cheddar and Swiss), 6 months
* Soft cheese (such as Brie), 6 months

Also:
Cream cheese may be frozen in its original foil wrapping, however, it becomes somewhat grainy and separates. It is safe to eat, but the flavor may be changed since it is no longer creamy in texture. Thaw in original wrapping in the refrigerator.

But you CAN freeze dishes made with cream cheese - like cheesecake.

Anyone know if whipping cream will come back to its original state if it is frozen and then thawed? I'll be out of town for a week and have an unopened half-pint that will be past its expiration date before I can get back home to use it.

The fat in the cream will separate and clump up when you defrost the cream.

Now, I have had luck "remixing" cream and its fat content and put it right into icecream. If you have a large amount of cream on hand before you leave the house you may as well give it a shot -- better taking that chance than having it sour while you're away.

Thanks for the info. I may give it a shot.