Just about any dessert or pastry tastes even better when filled or topped with a thick dollop of freshly whipped cream. Whipping cream contains at least 30% butterfat and its volume will double when whipped. The cream can sour and spoil if it is stored in a place that is too warm, or if it is past its expiration date. Soured cream should not be ingested as it poses bacterial risks as well as an unpalatable taste.
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Check the expiration date on the carton of whipping cream. If it's kept closed in the refrigerator at or below 4.44 degrees C, the cream may last for a week past its printed expiration date and is usable as long as it does not taste or smell sour.
Smell the whipping cream. Soured cream has a distinctive smell as bacteria starts eating away at the components and the milk fat starts to oxidise. Spoiled cream smells rancid, whereas usable whipping cream has a mild, milky smell.
Dip a finger into the whipping cream and taste a portion of it. Soured cream tastes bitter and is unusable in recipes calling for fresh whipped cream. Do not take any more than a very small taste if the cream is sour to prevent ingesting any harmful bacteria.
Tips and warnings
- Whipped cream can be stored in the refrigerator for up to three days.
- Frozen whipping cream will not whip once thawed, but you can freeze whipped cream for one to two weeks.
- One cup of whipping cream will yield about two cups of whipped cream.
- Ingesting spoiled dairy items can cause illness.
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