Whipped cream is best served immediately, especially the homemade one. Sometimes, however, it may happen to prepare more than necessary or to have to carry on with the work. In these cases it is important to know how to store it in order to keep it soft for a long time. You can store it in the refrigerator or freezer, depending on your needs.
Steps
Method 1 of 2: Store the Whipped Cream in the Refrigerator
Step 1. Transfer it to an airtight container
Use a rigid food container with a lid to best store your homemade whipped cream. If, on the other hand, you bought ready-made cream, leave it in its original container.
Inspect the lid after closing the container to make sure it is completely sealed. If the lid is loose or damaged, change the container
Step 2. Store the container near the back wall of the refrigerator
Place it on a shelf and push it towards the bottom of the refrigerator, so that it is away from the door. The temperature is lower in the back of the refrigerator and higher near the door.
- Place the container under other foods so that the cream is kept at the coldest temperature possible, to preserve its light consistency.
- Whipped cream can last up to a week, as long as you never take it out of the refrigerator. If you remove the container from the refrigerator to use some of the whipped cream, it will become less fluffy due to the change in temperature and may spoil quickly.
Step 3. Use jelly to keep homemade whipped cream stable
Pour 60 ml of cold water into a saucepan and add 1/4 teaspoon of natural (unflavored) gelatin. Wait 4 minutes for the gelatin to absorb all the water. Turn on the stove over low heat and heat the mixture, stirring periodically, until the gelatin has melted completely, Incorporate the cream gelatin after whipping it, then resume whipping it with the electric whisk.
- Store the whipped cream to which you added the gelatin in the refrigerator. Transfer it to an airtight container and use it within 3-4 days.
- Make sure the jelly isn't hot when you add it to the whipped cream. Let it cool for 10 minutes while you whip the cream.
Step 4. Use your sight and smell to determine if the whipped cream is still good
Once it goes bad, it will taste unpleasant and could cause you a bad stomach ache. If you're not sure it's still good, look for some of the signs that it may have gone bad:
- Make sure it hasn't separated and that there is no liquid in the bottom of the container;
- Smell it to rule out that it has a sour or unpleasant odor;
- Check the consistency to make sure it is still soft and light;
- Make sure it has no yellowish tinge (for whipped cream purchased ready-made).
Method 2 of 2: Store the Whipped Cream in the Freezer
Step 1. Line a baking sheet with parchment paper
Choose a pan that can hold all of the whipped cream. Also, make sure there is a flat surface and enough space for the pan inside the freezer.
The parchment paper will allow you to easily remove the whipped cream from the pan when it has hardened
Step 2. Portion the whipped cream with the spoon
To avoid having to defrost it all when you are ready to use it, transfer it to the baking sheet lined with parchment paper a little at a time, taking care to leave at least 4-5 centimeters of space between one portion of cream and the other, so that has the ability to expand as it freezes. Portion sizes depend on how much cream you plan to use each time.
- For example, if you want to use whipped cream to spice up hot chocolate or coffee, make sure the shape fits the size of your favorite cup.
- If you want to pair it with a cake, adjust the portions to the size of the slices.
Step 3. Let the cream freeze overnight or until completely solid
Return the pan to the freezer and wait for the portions of whipped cream to solidify (this will take at least 3 hours, depending on the size). Transfer the cream to a freezing bag or large airtight container. Frozen cream will keep for up to 3-4 months.
Be careful when removing the cream from the parchment paper. Lift the paper and peel it from the bottom as if it were a sticker to prevent the portions of cream from shattering
Step 4. If you want to use cream for decorative purposes, you can shape it with the pastry bag
Transfer it to the pastry bag using a spoon, mount the spout and create elegant decorations directly on the parchment paper. When done, place the pan in the freezer and wait for the whipped cream to solidify completely. At that point, gently peel it off the paper and store your decorations in the freezer in an airtight container for up to 3-4 months.
- If you prefer, you can store the cream decorations in a food bag, but be careful not to mash them with other foods in the freezer.
- If you are concerned about the decorations breaking, wrap them individually in clear plastic or use a bag for each and reserve a space for them in the freezer.
Step 5. Remove the whipped cream from the freezer 15-20 minutes early
If you intend to use it as a garnish, let it defrost for 15-20 minutes, then cut the cake and decorate the individual slices with cream to make sure it doesn't lose its original shape.
If you want to use whipped cream in hot chocolate or coffee, there is no need to defrost it. You can put it directly into the cup and let the heat melt it
Advice
- Add frozen whipped cream to hot chocolate or coffee.
- Use a suitable whipping tool to keep it soft for a long time.
- Add some cream to the homemade whipped cream to keep it from falling apart over time.
