To properly store whipped cream that's been used for cake decorating, you'll want to keep it airtight and refrigerated. Here's a breakdown of the best methods:
Best Practices for Storing Whipped Cream
-
Airtight Container is Key: The most important factor is preventing air exposure, which causes the whipped cream to dry out and lose its texture.
-
Homemade vs. Store-Bought:
- Homemade Whipped Cream: Transfer the leftover whipped cream to an airtight plastic container (like a Tupperware container).
- Store-Bought Whipped Cream: It's usually best to keep it in its original container, provided it seals well.
-
Refrigeration is Essential: Store the container of whipped cream in the refrigerator.
Detailed Steps for Storage
-
Gather Your Supplies: You'll need the whipped cream you want to store and an appropriate airtight container. If using homemade, ensure the container is clean and dry.
-
Transfer (if needed): Carefully transfer the remaining homemade whipped cream from your decorating tools or cake to the airtight container. Avoid overfilling the container.
-
Seal Tightly: Ensure the lid of the container is properly sealed to prevent air from entering. For store-bought, make sure the lid is securely re-attached.
-
Refrigerate Immediately: Place the sealed container in the refrigerator as soon as possible.
-
Use Promptly: While refrigerated whipped cream can last a few days, it's best to use it within 2-3 days for optimal quality and texture.
Important Considerations
- Stability: Stabilized whipped cream (made with gelatin or other stabilizers) will generally hold its shape and texture better during storage compared to unstabilized whipped cream.
- Signs of Spoilage: Before using stored whipped cream, check for any signs of spoilage, such as a sour smell, watery texture, or mold. Discard if any of these are present.
