Homemade whipped cream has the benefit of being completely fresh, but because the fluffiness of freshly whipped cream is transient, it’s usually a task best left until the very last minute. And while whipping cream right before serving isn’t a huge hassle, there are occasions when it’s really convenient to make as many things as you can, including whipped cream, ahead of time. This includes for significant holidays like Thanksgiving.
The good news is that there are several methods for extending the shelf life of whipped cream, and each of them only requires common ingredients that you most likely already have in your pantry or refrigerator. If you want to prepare a batch in advance, you can use one of these techniques to store it in the refrigerator for at least 12 hours and as long as 48 hours.
To make stabilized whipped cream, you need to beat heavy whipping cream with powdered sugar until slightly thickened. A cold bowl and very cold heavy cream will speed up this process.
For whipped cream that needs to last for a few hours:
Simply sweetening whipped cream with confectioners’ sugar (also known as powdered sugar) rather than granulated sugar will result in fluffy, sweetened whipped cream that will keep for about 12 hours in the refrigerator. This is due to the fact that confectioners’ sugar typically contains a small amount of cornstarch, which gives the whipped cream more stability. Simply whip 1 cup of cream with 1 tablespoon confectioners’ sugar added. Make it in the morning and serve it after dinner.
Before adding the powdered sugar to the cream, combine 1 tablespoon of cornstarch with it for even more stability. Cornstarch will give the dollops of whipped cream a little bit more stiffness and help them keep their shape, but it won’t add any additional flavor and won’t make the whipped cream last any longer than confectioners’ sugar alone.
Whip 3/4 cups of cream to soft peaks, then add 1/4 cups of Greek yogurt (any fat percentage) and confectioners’ sugar for a tart twist on stabilized whipped cream. Whipped cream has a silkier texture thanks to the yogurt, which stays perfectly dolloped on shortcakes and other baked goods. However, it does taste like yogurt, so be careful what you serve with it. It’s wonderful with apple pie. Yogurt made with coconut, vanilla, or honey can also be used to add more flavor.
For whipped cream that needs to stay fluffy and spoonable overnight:
If you have marshmallows or Marshmallow Fluff at home, add 1 tablespoon of melted marshmallows or Fluff for every cup of whipping cream during the soft-peak stage for luxurious whipped cream. Although marshmallows contain gelatin to stabilize the whipped cream, as mentioned in this tutorial on stabilizing whipped cream, you don’t have to go through the laborious process of blooming the gelatin (as you’ll see below).
If you prefer extra-creamy whipped cream, combine 1 tablespoon nonfat milk powder with the powdered sugar before stirring it into the cream. The whipped cream’s stability is provided by milk proteins, which don’t significantly alter the texture as the following techniques can. Additionally, the whipped cream has a milkshake-like flavor that gives the dish an even richer appearance.
For stiff whipped cream that lasts at least 48 hours:
These two ingredients will give you incredibly stable whipped cream that will keep for at least 48 hours, but they also give the cream a slightly stiffer texture that makes stirring it after it has set difficult. If you want to pipe or frost cupcakes, cakes, or any other dessert and you won’t be stirring and spooning the whipped cream after it’s been made, use these techniques.
For every cup of whipping cream, whisk 1 tablespoon of instant vanilla or white chocolate pudding mix with confectioners’ sugar before adding to the cream for creamy, super-stable whipped cream. This is a simple method to make chocolate whipped cream or any other flavor you might want. The finished product will taste somewhat like pudding. (However, don’t attempt this with tapioca pudding because the tapioca pearls obstruct the process.) ).
Gelatin is frequently used by pastry chefs to stabilize whipped cream for desserts that must be prepared days in advance. Although the procedure is more difficult than any of the others here, it nonetheless functions.
Pour 1/2 teaspoon gelatin over 1 tablespoon cold water in a small heatproof bowl, cover, and set aside for 5 minutes. Then, microwave for 5 to 10 seconds, or until the gelatin melts into a clear liquid, for every cup of whipping cream. Add the gelatin when the cream reaches the soft-peak stage after letting the gelatin cool.
FAQ
How do you stabilize runny whipped cream?
In hot weather, particularly, whisk runny whipped cream once more with a half teaspoon of cream of tartar or chilled unflavored gelatin.
How do you keep whipped cream firm in the fridge?
Another effective method for stabilizing whipped cream is cornstarch. Compared to gelatin, I use cornstarch more frequently when making desserts at home. Simple and straightforward as adding it to the whipped cream after the sugar is added
How long does whipped cream stay stabilized?
Homemade stabilized whipped cream keeps for two to three days in the refrigerator. If properly wrapped, it can last up to two months in the freezer (remember that it only maintains its shape after freezing and cannot be used for spreading or piping).
Does condensed milk stabilize whipped cream?
This version of the traditional dessert is simple to prepare and sweetened with condensed milk, which serves as a stabilizer and makes the cream suitable for piping.