How Long Does Canned Whipped Cream last?

From experience, whipped cream is one of every baker’s favorite creams. It certainly makes a huge difference as a topping. But before you fill up your pantry with cans of this delicious and versatile cream, how long will you be able to hold on to it? Let’s find out.

How long does canned whipped cream last?

Canned whipped cream can last up to 2-3 months after opening, depending on how well they are stored. After opening your whipped cream, storing it in a refrigerator or freezer will keep it from spoiling for at least 2-3 months.

However, if unopened, canned whipped cream will last until the printed date and will be safe to eat for about 2-3 weeks past the published expiry date. This will give you ample time to use it in some of your favorite recipes, so it does not go to waste.

How to tell if canned whipped cream is bad

The best way to tell if whipped cream has gone bad is by looking at the consistency. Once the water begins to separate from the cream, it is a warning sign that you do not have much time left and should use up all your cream before it goes bad. When whipped cream is bad, it becomes a hard solid with some cracks in it

You can also tell by how it tastes.

How long can you keep whipped cream after the expiration date?

You can probably keep whipped cream for about 2-3 weeks past the printed expiration date. But we would not advise you to do so. Generally, it is best to use your food items before expiry. This is to avoid any accidental food poisoning. While it might not be a problem, it is always better to be safe than sorry.

What is the best way to store whipped cream? – 3 top options we recommend

Although whipped cream is best used up after it is made, you can store it such that it is still fresh and flavorful until you need to use it again. Let’s walk you through the best ways to do this.

Storing in the refrigerator

One of the best ways to store whipped cream is in the refrigerator. However, there is a method to ensure it stays good.

For the homemade whipped cream, you first have to transfer the whipped cream to an airtight container or a plastic can wrapped with film. This is to keep air from getting into it.

If you bought the whipped cream at a store, you’re better off leaving it in its original container.

Next, you store the whipped cream at the back of the fridge. It is no secret that the back of the fridge is always cooler than it is toward the door. And that is where you want to store your whipped cream.

Storing with gelatin

Storing whipped cream with gelatin is called stabilizing. Doing this will not change the flavor but will help the cream hold its shape and texture for days after. If you plan to use your leftover whipped cream a few days after making it, you can add gelatin to stabilize it before storing it in your fridge.

To do this, mix half a teaspoon of unflavored gelatin powder and one tablespoon of cold water in a small skillet over low heat. This ratio works for one cup of whipped cream. And you can either add or reduce the quantity depending on how much cream you want to stabilize.

Make sure to stir occasionally so that the gelatin dissolves appropriately. Once the gelatin dissolves, allow it to cool down and mix it into your whipped cream, then store it in an airtight container and then in the fridge- at the back, of course.

Freezing the cream

This storage option requires a tray and some parchment paper to store whipped cream. First, line the tray with the parchment paper and place spoon-sized mounds of whipped cream on it. Next, freeze overnight until it’s solid, and for 3-4 hours afterward. Then transfer from the parchment paper to an airtight container and keep it in the freezer until you are ready to use it.

If you want to use the whipped cream as a topping for baked goods, defrost it for about 15 minutes first. But if you want to use it as ice cream, hot chocolate, or coffee topping, you can use it directly from the freezer!

Read also: What Is Double Cream In The USA – The US Equivalent

5 great uses of canned whipped creams you should explore before it goes bad

Having some extra whipped cream on hand gives you access to several desserts that will blow your mind. So before that leftover cream goes bad and you decide to toss it off, give at least one of these treats a try with your leftover whipped cream.

Cake frosting

We all know and love the regular buttercream frosting, which is excellent for our cakes, but have you tried coating your cake with whipped cream frosting? A personal favorite is layering red velvet cake with whipped cream.

Salad dressing

We know whipped cream is fantastic for our sugary treats, but it also works as a salad dressing! To make a salad dressing with whipped cream, add garlic and a splash of lemon juice and mix thoroughly. Your taste buds will thank you for it. This also works for fruit salads.

Before you protest, hear us out. Don’t knock it till you try it! If you have difficulty getting your kids to eat fruit, adding some whipped cream is proven to make fruit salad more appealing.

Milkshake topping

It could be the regular chocolate milkshake, a strawberry shake, or a banana shake; it doesn’t matter. But, adding some whipped cream and chopped fruit as a topping makes all the difference and takes your milkshake from just another treat to a delicious masterpiece.

The best part about milkshakes is you do not need a lot of ingredients to make them taste great. So, adding whipped cream as a topping to a milkshake works perfectly if you are trying to use up the cream before it gets spoiled.

Coffee whipped cream

Most people love having their coffee with some light cream, and I’m no exception. However, coffee with whipped cream tastes heavenly.

While watching your favorite movies on a rainy day, coffee with whipped cream is perfect for sipping. Not to mention that it makes the flavor of the coffee much more distinct and is a lot more filling. Besides, it doesn’t hurt to try something different once in a while!

Pancake topping

Last on our list of things to use your leftover whipped cream for is a topping for your pancakes. Pancakes are nice enough, but they taste even better with whipped cream.

If you’d like to put in the extra effort, you could make some French-style, ultra-thin crepes and lather them in whipped cream and frozen fruit. Having this as breakfast is sure to start your day on the best note, speaking from experience.

Read also: Can You Use Heavy Whipping Cream After Expiration Date?

Can I use spray whipped cream instead of Cool Whip?

Yes, you can. It is best to substitute cool whip with whipped cream in most recipes. Because while cool whip contains a variety of creams, whipped cream is made solely from heavy whipping cream. Some would also maintain that a cool whip is bad for you. This is primarily because of the high-fat content.

To substitute cool whip with regular whipped cream, you first need to stabilize the whipped cream. If you don’t stabilize it, it will not hold its shape on its own. You can use gelatin to stabilize whipped cream; we discussed this earlier in the article. The process is pretty simple.

All you need to do is mix half a teaspoon of unflavored gelatin powder and one tablespoon of cold water in a small skillet over low heat for every cup of heavy cream. Make sure to stir occasionally so that the gelatin dissolves well.

Once the gelatin dissolves, allow it to cool down and mix it into your whipped cream. You should add the gelatin after beating the heavy cream for about 30 seconds, immediately after adding the sugar.

Does Reddi whip need to be refrigerated?

Yes, absolutely. Reddi whip is bought refrigerated, so it makes sense to keep it refrigerated to get the best out of it.

All dairy products risk getting spoiled if you leave them out at room temperature for too long, although Reddi whip is considerably better off because of its packaging. You can leave it out for at most 2 hours before you have to refrigerate it.

Leaving it out longer can put it at risk of spoilage and make it unsafe for consumption. Of course, if the temperature is less than 40°F, you could leave it out longer. But to be on the safe side, refrigerate the whipped cream. You’d get the best quality that way, anyway!

By Luong Tan

Luong Tan, the creative and passionate founder of Bourbono, is a multi-talented individual with a deep love for the culinary arts. An accomplished food blogger, cookbook author, and former Ambassador of US cuisine in Vietnam (2015-2016), Luong has been on a mission to share his appreciation for food with the world.

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