The higher the fat content of the cream, the better it will freeze. Clotted, rich and thickened cream all freeze well and keep for three months. Half-whip the cream before freezing or it will separate on thawing. Adding 1 teaspoon of sugar to 150 ml of whipped cream before freezing will stabilize it. Fresh cream freezes satisfactorily, to use in cooking after thawing. Fruit-flavored yoghurts and plain yoghurt mixed with honey also freeze well.