In practice, any food can be frozen. In reality, not all food freezes well because of its texture or composition. Don’t freeze foods you can’t defrost and eat later. Here’s a list of foods that don’t freeze well:

  • Cakes with frosting: Frosting of fluffy egg whites or whipped cream, or cooked frostings become soft and weep (emit a thick liquid).

    You can freeze the cake portion after scraping off the frosting. Cakes with butter-based frostings freeze well.

  • Cooked pasta: Reheated cooked pasta is soft, mushy, and shapeless.

  • Custards and cream-pie fillings: These foods turn watery and lumpy.

  • Egg whites and meringues: These crack, toughen, and turn rubbery.

  • Mayonnaise: This condiment breaks down and separates.

  • Raw fruits or vegetables with a high water content: Including lettuce, watermelon, citrus fruit, and cucumbers.

    Tomatoes are an exception to this rule if you’re using them in cooked dishes, such as stews.

  • Sauces and gravy: Thickened sauces and gravies separate when they’re frozen.

    Freeze your pan drippings; the juices produced from cooking a roast or turkey freeze well if you don’t add a thickener.

  • Yogurt, cream cheese, and sour cream: These dairy products tend to separate.