Some foods are not suitable for the freezer. In fact, some break down to the point of being practically unusable after they are thawed. Although these foods may be safe to eat, the freezing process changes the structure and texture of them so much that they aren't suitable for any recipe or meal — and yes, I learned this the hard way.




1. Potatoes

Potatoes, whether cooked or raw, are not BFFs with the freezer. They become crumbly and soft. They can also get water-logged and turn darker in color. If you must freeze them, only freeze twice-baked or mashed potatoes, which stand up a little better in the freezer.

2. Cakes with Frosting

They say to freeze the top layer of your wedding cake to enjoy on your first anniversary. Well, mine was not very enjoyable at all. The frosting was made with egg whites so it got soft and weeped into the cake, which made everything all mushy — not an ideal dessert for your first anniversary. Don't worry, though; butter-based frostings freeze a lot better. Or you can scrape off the frosting before you freeze it. It won't be as pretty, but you can spread on some fresh frosting after it’s thawed.

3. Cooked Pasta and Rice

Cooked pasta like spaghetti and macaroni and also rice get very mushy and soft after they are frozen alone and also tend to taste a bit warmed over. If you still want to freeze cooked noodles, mix them up with a gravy or sauce before you pop them in the freezer. This will help them retain their shape and texture.

4. Raw Veggies & Fruits with High Water Content

Fruits and veggies like watermelon, cucumbers, and lettuce don't freeze well. The cell structure is typically destroyed when they are frozen, leaving you with a limp, tasteless mess. Tomatoes are the only exception — they actually stand up well if you are freezing them in a cooked dish like lasagna or soup.

5. Salad Dressing and Mayonnaise

Condiments like these curdle and separate when they are frozen. Unless you like that kind of thing on your sandwich, it's best to avoid freezing them.

6. Gravy and Sauces

Gravies and sauces tend to separate when they are frozen. If you want to freeze them, try freezing them without the thickening agent. For example, freeze the pan drippings from your turkey, and add the cornstarch or flour when you are reheating it.

7. Fried Foods

All fried foods, with the exception of onion rings and French fries, become soggy and lose their crispness when they are frozen.

8. Hard Boiled Eggs

Think twice before freezing hard boiled eggs. They become rubbery and tough when frozen.


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9 thoughts on “8 Foods You Should Never Freeze”

I personally had a bad experience with my wedding cake top. It all depends on the type of frosting you have and the how moist the cake was to start with. Regarding the potatoes — it’s all a matter of preference. But potatoes will generally turn dark or even black when you freeze them raw. We buy products at the store with potatoes in them but they are usually cooked (or flash frozen, which is different than the freezing we can do at home) prior to being packaged and frozen, which makes them stand up a bit better to the freezer. However, I have never come across a thawed potato that tasted anything like a fresh potato or that wasn’t mushy. Want to share tips on how you guys made potatoes stand up in the freezer better?


TOFU doesn’t freeze very well either. I like making salt and pepper tofu triangles but when I thaw out the tofu, it is spongey and gross and not suitable for frying since it’s got a totally chewy texture. It’s much better fresh out of the package. Maybe the soft tofu might be ok since I use that one in breakfast smoothies with bananas and strawberries.


Hmm . . . the top layer of my wedding cake froze perfectly. We froze it for a few hours to harden the frosting. Then we triple wrapped it in plastic wrap and then a layer of aluminum foil. On our first anniversary, we placed the frozen cake in the refrigerator for 2 days. We then let it come to room temperature and enjoyed our celebration together. The cake was just as delicious a year later as it was the day of our wedding. So, cake with frosting can be frozen well. 🙂


I would think you’d be able to freeze potatoes? We are able to buy “frozen hash browns”, “frozen pot pies” and plenty of other things that have potatoes / rice in them. So I’m slightly confused at this article.

Maybe the author can write why she / he has had bad freezing experiences that way the KCL Community can give her / him some tips.

Just saying 🙂


Cake freezes well with frosting. Place in a plastic container with proper lid- works just fine with standard buttercream, chocolate frosting, etc. We also freeze cheese potato casserole, works perfectly!


I freeze potatoes all the time. When I see that a bag is fixing to go to the bad I either cut them in rounds, season and flour them or I dice them and season them. You then place them on a cookie sheet spaced apart so they are not touching. I put them in the freezer for aprox 20 min. I then put them in a ziploc bag. Whenever I get ready to fry them I just dip out how much I need. They keep for 3 months.


This article is definitely incorrect. I like to think of myself as a pro at freezer cooking and have very little trouble freezing anything. It’s all about how you do it. For example, we make soup and the potatoes do get nasty some times; however, the trick is to do smaller amounts. Freezing small portions of soup at a time leaves the potatoes with the same texture as when you started.
Rice is also easy to freeze and so are the veggies and fruits. Again, it’s about how you do it. Most veggies either need to be chopped or shredded if you want them to stand up to freezing. And fruits like cantelope need some kind of syrup added to them to keep their texture and falvor.
dk who wrote this, but KCL needs to do their research before they let just anyone write this stuff.


When I buy a bag of potatoes, I bake the whole bag, then freeze. I thaw them before reheating in the oven and they always turn out fine. I also freeze pasta weekly. They key to it, is to not overcook it the first time you cook it. It also always comes out fine reheated in the microwave.


Not too long ago you posted “How To Freeze Rice”. It made it seem doable, so is it?


I freeze rice all the time. The white leftover kind from take-out. Then I use it to make my own fried rice. I have never had a problem with it. I would imagine other types of rice that are softer, like pilaf or boxed rice (rice-a-roni) would not freeze well. They would have a lot higher water content and would probably come out mushy when defrosted.