Homemade whipped cream is a delicious topping for desserts like pies, cakes, hot chocolate, and more. It’s made by whipping heavy cream with a bit of sugar until light and fluffy. But once whipped, can it be stored in the fridge for later use?
Quick Answer
Yes, you can store homemade whipped cream in the fridge. Whipped cream can be kept refrigerated in an airtight container for 2-4 days. Make sure to use a container with a tight seal to prevent the whipped cream from absorbing fridge odors or losing its texture. Glass jars or bowls covered with plastic wrap work well.
How Long Does Homemade Whipped Cream Last in the Fridge?
Properly stored, homemade whipped cream will last 2-4 days in the refrigerator. The exact shelf life depends on a few factors:
- Quality of ingredients – whipped cream made with ultra-pasteurized heavy cream will last longer than one made with a less processed cream.
- Storage container – airtight containers like mason jars prevent premature deflation.
- Whipping method – whipped cream made with a stand or hand mixer incorporates more air and tends to hold its shape longer.
As a general rule of thumb, expect the whipped cream to retain its texture for 3-4 days when stored in an airtight container in the fridge. After that, it may start to soften, deflate, and “melt.”
How to Store Homemade Whipped Cream
Follow these tips for storing whipped cream correctly so it stays fresh as long as possible:
- Use an airtight container like a mason jar, plastic container with lid, or bowl covered in plastic wrap. This prevents the whipped cream from absorbing odors and losing its fluffiness.
- Press plastic wrap directly onto the surface of the cream before sealing the container. This minimizes exposure to air.
- Store in the back of the fridge, where temperatures are coldest. The chill helps maintain the whipped cream’s structure.
- Only fill storage containers 2/3 full. Whipped cream will expand slightly as the air pockets inside continue to stabilize.
- Use within 3-4 days for the best texture. After that, whipped cream may start to water down or “melt.”
Signs Your Whipped Cream Has Gone Bad
Check your homemade whipped cream before serving and discard it if you notice any of the following signs:
- Deflated or watery appearance – Whipped cream should be light and billowy. If it starts to look flat or thin, it has probably deflated and absorbed moisture.
- Yellowish tinge – Fresh whipped cream is bright white. Yellow spots or overall color changes signal spoilage.
- Sour odor – Whipped cream will develop a sour, buttery smell when it starts to go bad.
- Mold – Check carefully for spots of blue, green, or white mold growing on the surface or the sides of the container.
As long as your whipped cream looks and smells fresh, it should be fine to use. But don’t hesitate to toss it out once you notice any deflation, discoloration, or off smells.
Can You Refrigerate Pre-Whipped Store Bought Cream?
Many grocery stores sell whipped cream in a pressurized can. Once dispensed into a bowl or pie, can you return leftover whipped cream from an aerosol can to the fridge?
The answer is yes, but only for a short time. Pre-whipped cream may contain stabilizers and emulsifiers to improve shelf life. Even so, it will only last 1-2 days once refrigerated after opening.
For optimal freshness, try to use pre-made whipped cream in one sitting. If you do refrigerate leftovers, use within 24 hours and don’t add it to any recipes that require further cooking or baking.
Why Does Whipped Cream Deflate in the Fridge?
There are a few reasons why your billowy whipped cream may start to deflate after refrigeration:
- Moisture absorption – The cold air inside the fridge contains moisture that can interact with the air bubbles in the cream, causing it to break down.
- Temperature change – Moving whipped cream from room temperature into the fridge causes condensation that can disrupt the whipped texture.
- Air exposure – Any air trapped inside the storage container interacts with the whipped cream and causes it to lose structure.
- Fat crystallization – The fatty components may interact and start to crystallize, causing the air pockets to break down.
Using an airtight container and plastic wrap directly on the surface minimizes air exposure and moisture absorption. But some deflation is inevitable.
How to Re-Whip Deflated Cream
If your homemade whipped cream has lost some of its lofty texture, you can re-whip it to restore the light and fluffy texture:
- Use a whisk or electric mixer to re-incorporate air into the deflated cream for 2-3 minutes.
- For the best results, refrigerate the bowl and beaters for 15 minutes before whipping. The cold equipment will help the whipping happen faster.
- Add 1-2 tablespoons of powdered sugar or powdered milk powder. The extra solids help stabilize the whipped texture.
- Don’t whip the cream more than needed to reach the desired texture. Overbeating can cause the cream to become grainy or chunky.
You can re-whip cream that has slightly deflated once or twice before it loses too much structure. Discard cream that is very watery or has an off smell or appearance.
Tips for Making Stable Whipped Cream
Whipping the cream correctly is key to maximizing its shelf life. Follow these tips:
- Start with chilled ingredients. Refrigerate the cream and bowl/beaters for at least 30 minutes before whipping.
- Whip until you reach stiff peaks. This ensures enough air is incorporated for a light, stable texture.
- Use heavy whipping cream with at least 30% fat content. Higher fat means more stable air bubbles.
- Add sugar gradually as you whip. Sprinkle in a tablespoon at a time once the cream starts to thicken.
- Whip with a stand mixer or whisk for best results. Handheld mixers don’t fully stabilize the whipped texture.
Taking these steps will give you pretty whipped cream that holds its shape nicely when refrigerated.
How to Use Refrigerated Whipped Cream
When ready to use refrigerated whipped cream, it’s best to:
- Gently stir with a spatula or whisk to re-incorporate any liquid that has separated.
- Give it a brief re-whipping, no more than 30 seconds, just to regain its fluffiness.
- Avoid cooking it further or adding it to any baked goods. The structure has already been weakened.
- Use within 12 hours for optimal texture. Don’t expect it to perform like freshly whipped cream.
Refrigerated whipped cream is best reserved for quick dessert toppings or garnishes. For a cream filling that requires baking or cooking, make a fresh batch.
Whipped Cream Storage Guidelines
Follow these storage guidelines for maximum whipped cream freshness:
| Whipped Cream Type | Refrigerator | Freezer |
|---|---|---|
| Freshly Whipped | 2-4 days in airtight container | 2 months in airtight container |
| Leftover from Aerosol Can | 1-2 days | Don’t freeze |
| Re-whipped after Deflation | 12 hours | Don’t freeze |
Conclusion
Homemade whipped cream can definitely be stored in the refrigerator for later use. For best results, use an airtight container and make sure the cream is whipped to stiff peaks initially. Expect it to last 2-4 days refrigerated before starting to deflate.
Check for any separation, off smells, or color changes before serving refrigerated whipped cream. Re-whip briefly if needed to restore a light, creamy texture. But don’t expect refrigerated whipped cream to perform as well for whipping, baking, or cooking compared to a freshly made batch.