Supercooling, also known as undercooling, is the process of lowering the temperature of a liquid below its freezing point without it becoming a solid. It achieves this in the absence of a seed crystal or nucleus around which a crystal structure can form. The supercooling of water can be achieved without any special techniques other than chemical demineralization, down to −48.3 °C (−54.9 °F). Droplets of supercooled water often exist in stratus and cumulus clouds. An aircraft flying through such a cloud sees an abrupt crystallization of these droplets, which can result in the formation of ice on the aircraft's wings or blockage of its instruments and probes.

Animals rely on different phenomena with similar effects to survive in extreme temperatures. There are many other mechanisms that aid in maintaining a liquid state, such as the production of antifreeze proteins, which bind to ice crystals to prevent water molecules from binding and spreading the growth of ice. The winter flounder is one such fish that utilizes these proteins to survive in its frigid environment. This is not strictly supercooling because is the result of freezing point lowering caused by the presence of proteins.

In plants, cellular barriers such as lignin, suberin, and the cuticle inhibit ice nucleators and force water into the supercooled tissue.