How to store whipped cream?

In this brief guide, we will answer the query, “How to store whipped cream?”  and will discuss the different methods of storing whipped cream.

How to store whipped cream?

During whipping, a large quantity of air (40–60%, volume) is incorporated into the initial emulsion of milk fat globules as big bubbles in the first stage. Subsequently, bubble size gets smaller and a narrower bubble size distribution is reached, while fat globules aggregate both around the air cells, forming a densely packed film, and in the aqueous phase, where zones with partial fat coalescence can be observed. All these structural changes, associated with whipping, confer viscoelastic properties and the desired texture to whipped cream, depending on several factors such as whipping conditions, fat content and presence of stabilizers (1).

To store the whipped cream, keep the whipped cream container on a shelf at the back of the refrigerator, not at the entrance. The temperature at the rear of the refrigerator is colder, while the temperature in the refrigerator door is warmer. To obtain the coldest temperature, store it below other refrigerated products to preserve the peaks and texture.

How to Keep Whipped Cream Refrigerated?

·         Fill an airtight jar halfway with whipped cream

For keeping homemade whipped cream, a plastic Tupperware container is ideal. Store-bought whipped cream, on the other hand, should be kept in its original container.

When the lid is closed, check to see whether it is fully sealed. Spoon the whipped cream into an airtight container if the lid is broken or loose.

·         Place the container in the refrigerator’s back.

Keep the whipped cream container on a shelf at the back of the refrigerator, not in the entrance. The temperature at the rear of the refrigerator is colder, while the temperature in the refrigerator door is warmer.

To obtain the coldest temperature, store it below other refrigerated products to preserve the peaks and texture.

When kept refrigerated, whipped cream will keep for 5 to 7 days. If you take it out to use part of it, the temperature difference may cause the remaining whipped cream to deflate and spoil more quickly.

·         To stabilize the peaks of homemade whipped cream, add gelatin.

Gelatin is a hydrocolloid. Studies show that reduction of serum drainage, whipping time and overrun has been observed in the presence of some hydrocolloids, which affected whipped cream firmness and foam stability, depending on the type, blend and concentration of stabilizers. Likewise, some hydrocolloids interact with dairy proteins, thus contributing to cream properties (3).  

In a small saucepan, combine 1/4 teaspoon (1.42 grams) unflavored gelatin powder and 1/4 cup (59 mL) cold water. Allow the gelatin to absorb all of the water for 4 minutes. Heat the liquid over low heat, stirring periodically, until the gelatin is completely dissolved. After whipping the cream to soft peaks, add the gelatin and beat until soft peaks form again.

Refrigerate stabilized whipped cream in an airtight container for up to 3 or 4 days.

When you add the gelatin to the whipped cream, make sure it’s not hot—let it cool for approximately 10 minutes while you whisk the cream.

·         Check the whipped cream for freshness by smelling it and looking at it.

Milk products can degrade by action of microbial growth or by enzymatic action. Proteolytic enzymes break down proteins into peptides, which give rise to bitter flavors and strongly contribute to spoilage off-flavor development. Lipolysis occurs due to the action of natural or microbial lipolytic enzymes that are able to hydrolyze triglycerides, a milk fat constituent, in the fatty acids of small chains such as butyric, caproic, caprylic, and capric acid, which are mainly responsible for off-flavors in milk products. Bacterial contaminations also cause off-flavors that can be fruity, rancid, and vary, depending on the microorganism. It can increase the cream acidity, changing its texture (2).

Whipped cream that has gone bad will not taste delicious and may make you sick. Whether you’re not sure if your whipped cream has gone bad, search for the following signs :

·         Any whipped cream that has split into a liquid should be discarded.

·         An unpleasant or sour odor

·         Paste-like consistency

·         Any discoloration (for store-bought whipped cream)

Freezing Whipped Cream

Freezing provokes thinning of the lamellae between air cells, due to the cryoconcentration during ice formation, which directly affects foam stability. Mechanical damage provoked by ice crystals, especially on air cell films can be considerable, as well as that promoted by the increase of crystallization degree of milk fat, especially on fat globule membrane. By freeze-thaw cycles, there is collapse of the foam structure, and the cream becomes too soft. However, this negative effect can be avoided with the addition of hydrocolloids in the whipped cream formula, which can preserve its firmness (3).

·         Using parchment paper, line a baking sheet.

Select a baking sheet that is big enough to hold all of the whipped creams. Make sure there’s enough space in your freezer for the baking sheet to fit flat on a shelf.

The frozen molds will be easier to remove off the baking sheet if you use parchment paper.

·         Spoon whipped cream onto the parchment paper in spoonfuls.

Because the whipped cream will expand as it freezes, make sure the dollops have at least 1.5 inches (3.8 cm) to 2 inches (5.1 cm) of space between them. Make each mound the size you think you’ll need for other projects. Make frozen molds small enough to fit into a cup to put on top of hot chocolate or coffee beverages, for example.

Use big or little dollops depending on the amount of each dish if you’re going to use them to top desserts.

·         Allow the molds to freeze for at least an hour or until they are completely firm.

Place the molds in the freezer for at least an hour or until they are firm (which should take about 3 or more hours). Then put them in a freezer bag or a big airtight container to keep them fresh. They’ll last 3 to 4 months in the fridge.

To avoid shattering the molds, gently raise the parchment paper around each one and pull it back.

·         For a spectacular effect, pipe ornamental swirls of whipped cream.

Fill a piping bag halfway with whipped cream and add a piping tip to the pointed end of the bag. Squeeze the bag to pipe swirl patterns onto the parchment paper, then freeze the baking sheet overnight or until each mold is solidly frozen. Remove them off the parchment paper and preserve them for up to 3 months in an airtight jar.

You may also keep them frozen in a plastic zipper bag. Just make sure nothing gets in the way of the molds!

If you’re afraid of breaking the ornamental molds, cover them individually in plastic wrap or zipper bags and keep them on a different shelf.

Before using the molds, take them out of the freezer for 15 to 20 minutes.

If you’re using the molds to decorate a pie, cake, or another dessert, let them defrost for 15 to 20 minutes before serving. To keep the form of the frozen molds, place them on top of each serving of pie or cake.

You don’t need to defrost the molds if you’re using them to top hot chocolate or coffee—just drop the frozen mold directly into the cup and let the hot water do the rest!

Other FAQs about Whipped Cream that you may be interested in.

Can miracle whip go bad?

Can you cook with whipping cream?

Can you use heavy whipping cream instead of milk?

What can I use instead of whipping cream?

Conclusion

In this brief guide, we answered the query, “How to store whipped cream?”  and discussed different methods of storing whipped cream.

References

  1. Jakubczyk, Ewa, and Keshavan Niranjan. Transient development of whipped cream properties. J food eng, 2006, 77, 79-83.
  2. Vanetti, Maria Cristina Dantas, and Solimar Gonçalves Machado. Spoilage detection. Handbook of dairy foods analysis. CRC Press, 2021. 699-711.
  3. Camacho, M. M., N. Martı́nez-Navarrete, and A. Chiralt. Stability of whipped dairy creams containing locust bean gum/λ-carrageenan mixtures during freezing–thawing processes. Food res int, 2001, 34, 887-894.

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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.