can I make whipped topping ahead of time?

[momof4]

I will be making a bourbon whipped topping to go on an apple tart i"m making. Is it possible to make the topping ahead and put it in the fridge or will it get watery. Anytime I've made whipped cream I use it right away. I need to take it to a dinner party and was going to make ahead.

[dcollier]

I've made it ahead many times, but no more than several hours. I've made it in the afternoon for a dinner party that same evening. And it's been fine. But I have no idea how it would hold longer than that.

Denise

[Anne]

A little bit of unflavored gelatin will help stabilize regular whipped cream. I'm not sure if even that would help with whipped topping that includes alcohol.

[DanaSD]

you can buy stabilizers - I think there's one called whip it that comes in a packet. I bought some at Cost Plus (a few years ago). Not sure what adding alchol will do.

Regular whipped toppings don't usually hold up very well.

[ljt2r]

I will second Anne's gelatine suggestion, it works quite well (although I don't know about alcohol). An easier, less permanent solution is to use confectioners' sugar to sweeten the whipped cream. The starch will help stabilize it. I do this a lot and we still use the whipped cream the next day. I don't think I would put it on your pie until the last moment though.

[mrswaz]

I will second Anne's gelatine suggestion, it works quite well (although I don't know about alcohol). An easier, less permanent solution is to use confectioners' sugar to sweeten the whipped cream. The starch will help stabilize it. I do this a lot and we still use the whipped cream the next day. I don't think I would put it on your pie until the last moment though.

This is what I was going to suggest. I've always used powdered sugar to lightly sweeten my whipped cream, and we use it for a few days beyond when I whip it.

The one time I used regular sugar (because I didn't realize I was out of the powdered variety) my whipped cream almost didn't make it a few hours. I was surprised at how weepy it was, and it was most certainly soup the next day. It took me a while to figure out that it was because of the sugar I used.

[RiverFarm]

Once when I didn't have any whipped cream OR a second pie crust handy I spread sweetened crème fraîche over the top of the cooled pie. It was totally delicious and it's become my favorite topping now. It's also very stable.

[ljt2r]

This is what I was going to suggest. I've always used powdered sugar to lightly sweeten my whipped cream, and we use it for a few days beyond when I whip it.

The one time I used regular sugar (because I didn't realize I was out of the powdered variety) my whipped cream almost didn't make it a few hours. I was surprised at how weepy it was, and it was most certainly soup the next day. It took me a while to figure out that it was because of the sugar I used.

It's been ages since I used anything but confectioners' sugar, precisely because I am never certain if we will finish it and I hate to waste it. And yes it has lasted multiple days for us too.

[Valerie226]

this is so interesting... I always use powdered sugar but never knew the reason why. thanks.

[AngelaM]

Is the whipped cream with powdered sugar and gelatin a sub for Cool Whip? Because I despise Cool Whip due its chemical nature, yet I see a lot of recipes that look pretty tasty otherwise.

[peachesncream]

I also use confectioners'/powdered sugar in whipped cream. It dissolves completely, while granulated sugar can sometimes be a bit gritty. And as others noted, the whipped cream holds up better.

[ljt2r]

Is the whipped cream with powdered sugar and gelatin a sub for Cool Whip? Because I despise Cool Whip due its chemical nature, yet I see a lot of recipes that look pretty tasty otherwise.

I bet it could be. I forget the recipe but I once made one for a filling for a cake that involved gelatine and confectioners' sugar and held up really well.