Whipped Cream Storage Hacks You Need

Whipped up a big batch of cream for strawberry shortcake last night and had way too much left over. Here’s what actually works: scoop it into a plastic container with a tight lid and stash it way in the back of the fridge, not the door. The coldest spot keeps it from turning watery or losing its peaks. If it’s homemade, I sometimes add a pinch of gelatin—just dissolve it first and fold it in after soft peaks form. That trick keeps it sturdy for a few days. For freezing, I line a baking sheet with parchment and pipe little swirls of whipped cream. They freeze solid overnight, then I toss them in a freezer bag. They’re super handy for topping hot cocoa or desserts later. Just don’t stack anything on top, or they’ll get squished. If I want to use them on pie, I let them thaw for about 15 minutes. For coffee, straight from freezer to mug works fine. If the cream starts to smell off or looks separated, it’s time to toss it😮‍💨. #kitchentips #whippedcream #food storage #dessert prep #Cooking