How to Make Whipped Cream Ahead of Time, According to a Pro Baker

Homemade whipped cream can enhance a long list of desserts. Of course, it’s the perfect topping for a slice of pie, whether you’re dishing up pumpkin or an easy chocolate cream one. Whipped cream also pairs wonderfully with apple crisp, bread pudding, or a simple slice of pound cake.

Fresh whipped cream is ideal for topping desserts like these, but it’s not always realistic to make whipped cream on the spot. Luckily, it is possible to whip cream ahead of time. Keep these tips in your back pocket for the next time you need to have whipped cream on hand. 

How To Make Whipped Cream Ahead of Time

Whipped cream is made by aerating heavy whipping cream. As the cream is whipped with a whisk, air bubbles form and hold. However, the longer the whipped cream sits, the more time it has to deflate.

A small amount of powdered sugar is typically added to whipped cream, which not only enhances sweetness but also helps stabilize the end product. However, that can only go so far; with this trick the whipped cream will still naturally lose volume over time. Luckily, this can be fixed.

According to Keiry Palma, chef-instructor of Pastry & Baking Arts at the Institute of Culinary Education, it’s best to make whipped cream one to two hours before you plan to serve it. If needed, you can make it and store it chilled for up to a day in advance.

Whether the whipped cream sat for a few hours or a day in the refrigerator, you can gently rewhip it to bring it back to life. If you're using a stand or hand mixer, rewhip the whipped cream on low speed for about one minute, just until medium-stiff peaks form. If you’re doing it by hand, it'll take about two minutes to achieve this. Then, it's time to serve.

Since dairy is the base, whipped cream should always be stored in the refrigerator. Keep it in an airtight container to ensure it stays fresh. You can also freeze your whipped cream if you have a lot of leftovers. 

Quick Tips for Making Whipped Cream 

Start with cold cream and a cold bowl: When making whipped cream, everything should be cold, says Palma, from the cream to the (preferably metal) bowl. This allows the fats in the dairy to stay solid long enough to efficiently trap air bubbles, which creates more volume.

Increase stability: Make your whipped cream more stable by whipping heavy cream at medium-low speed. “This speed aids in more uniform air bubbles and a longer holding time without deflation,” explains Palma. Incorporating powdered sugar, a small amount of sour cream, or a tablespoon of cornstarch, instant pudding mix, or gelatin can help to stabilize whipped cream as well.

Fix overwhipped cream: If your cream was whipped to stiff peaks or beyond, it may be overwhipped, leaving a grainy texture or causing it to separate. “To revive slightly overwhipped cream, gently fold in one to two tablespoons of fresh, cold whipped cream with a spatula,” says Palma. “This will relax the proteins and fats in the heavy cream.” 

Enhance flavor: Want a very sweet or flavored whipped cream? Palma says sugar or extracts—like almond, peppermint, or lemon—can be added at any stage during the whipping process.