What's the best way to keep leftover homemade whipped cream?

http://www.mealsmatter.org/CookingForFamily/FocusOnNutrition/?action=detail&questionId=60

is what I found online

Mix in a bit of plain gelatin dissolved in water as you whip it.

(I’m assuming you’re talking about homemade whipped cream and not that disgusting cool whip shit)

There is a bit of a learning curve with @Qingu‘s suggestion. I know the first time he did it, he was only semi-successful (there were odd gelatin bits in the final product.)

Also, cool whip has its time and place. Like on pumpkin pie.

I do know that if you take a spoonful, and eat it, then take a second spoonful, the traces of saliva on the spoon will make it collapse and become watery.

I have an iSi whipped cream maker, and the whipped cream made in it stores for awhile because of the CO2 cartridge.

Here’s a recipe that uses a bit of instant pudding in it as a stabilizer.

I can’t keep it. I have to eat it. But I have heard that a tee-tiny bit of gelatin helps, if you really must.

Thanks all!

@janbb: Stand in front of opened refrigerator; eat all whipped cream. It is calorie-free. You should never have any left over. It is the rule. Also helpful is to put a little ice cream under the whipped cream.

see? I was right!

@pdworkin:Always, as far as I am concerned. If you want to board chickens, dozens of people in Austerlitz raise them. My sister’s chicken house, hand-crafted from cedar and with roses growing up the sides, was featured in The Chatham Courrier, as the most beautiful chicken domicile in the area.

However, the foxes, coyotes, and several dogs got all of them.

The fridge

Some whipping creams have stabilizers already added (e.g. carrageenan, various gums), some don’t. The ones with stabilizers will stay emulsified longer. Look for them on the label when you buy. Gelatin does the same thing as carrageenan: it thickens the aqueous phase of the emulsion so it becomes less mobile and so doesn’t try to separate out.

do foxes, coyotes and dogs put whipped cream on chicken?

You can freeze it.Be sure there is sufficient room in the carton for expansion and then wrap it in a freezer-safe bag.Place in a sieve lined with cheesecloth. Place the cheesecloth lined sieve in a bowl that will hold the sieve so it is 2 inches from the bottom. Cover it tightly and refrigerate. If whipped cream is a little stiff when ready to use, whisk in 1 to 2 tablespoons of cream to soften.

Another method of doing it is to line a cookie sheet with plastic wrap and then drop serving size mounds on the plastic. Place in the freezer uncovered. When frozen, remove from the plastic, place in a seal-able plastic bag, and place back in the freezer. Remove servings as needed. Can be stored in the freezer for up to 2 weeks.

@Lua_cara Cool beans! I never knew that!

@EmpressPixie, actually that is incorrect. There is no time or place for Cool Whip. Except in a fire or shot into the sun.

@pdworkin: Only if there is a milk cow on the premises.

@all Thanks again. Technically, I should have worded the question, “What’s the best way to keep leftover homemade whipped cream externally since I am trying to preserve recent weight loss?” :-)

don’t keep it in the fridge, it will just get forgotten and wasted, spread the lurve and spread it on a partner!

@sakura I like your thinking. :-)

I hope this is not a waste of your time, but “left over” whipped cream? I don’t get it.

@billio: Welcome to fluther but please don’t use all caps. It is considered shouting.