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Nov 21, 2007 03:45 PM

quick question re: whipped cream

How far in advance can I make whipped cream before I plan on serving it?

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  1. In my experience, only *just* before, but I've only done it a couple of times. It tends to thin out after sitting, and you'd have to beat it again to get it nice, which would defeat the purpose of making it ahead. Probably something to do with the air.

    1 Reply
    1. re: rockandroller1

      I've made whipped cream the night before without any problem. You might have to whip it up by hand for a few seconds, but it comes right back to the same texture and tastes fine. We eat leftover whipped cream for a few days after I make it.

    2. I made whipped cream in the morning for an evening party. If you do the initial beating on a lower speed it will hold longer. You will need to give it a beats with a whisk before serving.

      1. IMO it's best done right before. You can make it ahead and re-beat it, but, as noted, that defeats the purpose. After all, it will have to be re-whipped a bit to be palatable. However, I have nopticed that when whipped and spread fairly thinly (about a half in or so) on my cooled pumpkin pies, it tends to hold pretty well for a couple of days.

        1. If you put confectioners sugar in instead of regular, it will last a lot longer. I believe this is what pastry chefs do.