Whipped Cream Question

[LaraW]

I am making pumpkin pie for tomorrow, and would like to make whipped cream to go with it. I usually don't make dessert, so I am not sure if this is something i can make ahead, and take with us, or if I need to whip it right before we eat it.

Can anyone enlighten me? TIA!

[Globe199]

In my experience, it will stay "whipped" for at least a few days in the fridge.

[LaraW]

What can I add/how much for sugar, etc? And what kind of sugar? Powdered or granulated?

[Globe199]

Try this link:

http://baking.about.com/cs/hintsandt.../whipcream.htm

[Trishinomaha]

I use baker's sugar which is a superfine grind (probably too late for that hint now). You might try powdered sugar if you have it. It seems to mix in easier without being gritty. I also add just a splash of vanilla for flavor. I'd probably whip it there as opposed to whipping it ahead of time.

[ChristyMarie]

Mine will keep for days in the fridge with a little powdered sugar but the texture changes a little. I think it lighter and more presentable when first done.

[LaraW]

OK, I will plan to whip the cream the last thing before we leave. We have a ~30 min drive, and I was hoping to not have to haul along my hand mixer, bowl, etc. Sounds like I should be able to make the whipped cream and put it in a container (too bad I don't have a cool whip container ) and take with us. I have an ice cream dessert too, so those two things will be packed together, to keep the cream cold.

[Hammster]

You can use cream of tartar to stabilize the whipped cream. There is some debate about whether it works, but the majority seem to agree that it does. Just a pinch per pint of cream.

Alternatively you can use 1 tsp nonfat milk powder to 1 pint of cream.

[DanaSD]

I'm not a pie maker so I can't talk from experience but one of my cake instructors always said same day. If she had to make it ahead she added something call whipit I think - its sold in packets and I've seen it at Cost Plus.

[Middydd]

Icing sugar works well. It's the corn starch in it that stabilizes the whipped cream.

[ChristyMarie]

Originally Posted by DanaSD

I'm not a pie maker so I can't talk from experience but one of my cake instructors always said same day. If she had to make it ahead she added something call whipit I think - its sold in packets and I've seen it at Cost Plus.

It totally works! If I have to frost a cake with a whipped cream frosting I almost always add this. How did I forget about it?

[LaraW]

Well, it worked OK. I whipped the cream before we left, and packed it in an insulated lunch bag with ice packs to keep it cold. Then stuck it in the fridge when we got there.

It still held its shape mostly by the time we had it (it had sat in the fridge for about 4 hours from the time I whipped it before we ate). I have not looked at it today.

In Joy of Cooking, they recommended using unflavored gelatin to help it hold its shape longer if you were frosting a cake with the cream. I didn't bother for this purpose, but I didn't need it to hold overnight either.