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I love whipping cream. I feel like I'm making a cloud.

Whenever I attempt whipping cream myself, it always gets soft and runny after like half an hour. It DEFLATES. Does this simply mean I'm not taking it far enough?? I use either heavy cream or the carton that SAYS whipping cream.

I want that whipped cream that stays the same thick consistency for at least a day! I'm planning on making strawberry shortcake this week, so very timely post :)

Through trial and error, my mom and I found that a glass bowl keeps whipped cream fresher longer. In a metal bowl, it tends to get a little pool of water on the bottom, but the glass keeps the texture wonderfully.

Kdkaboom, are you keeping the whipping cream in the fridge? If so, it should stay whipped for at least a few hours. At room temperature, the fat will get warm and can't support the firm structure anymore.

If you're already keeping it in the fridge...hmm...yes, try whipping it a bit more to start with. It should hold a stiff peak and not wobble or melt at all when you lift out a spoonful. Also, you should be able to re-whip cream that has deflated to bring it back up to glory (just make sure it's chilled).

To be honest, I usually whip cream that will be served right then or right after dinner, so I don't have much reference for keeping it longer periods. Anyone else?

I beat whippe cream in a metal bowl sitting in another bowl full of icecubes with a spoonful of salt to keep the temperature low. I whip until the peaks are very stiff and keep their shape. If I have to transport whipped cream or use it several hours later, I transfer it in a large glass container, it usually keeps well long enough.

if by "magic" you mean "tons of gross chemical stabilizers", then, yes, ultra-pasteurized heavy whipping cream is magical.
buy organic!

saltyc - I'm confused by your post. I use local, organic heavy cream and it whips up magically as well, so chemical stabilizers don't seem to have a lot to do with the process.

Kdkaboom - I second EmmaC and say try whipping the cream to a stiffer consistency. Last week I made some whipped cream on a Sunday, put the leftovers in a container (a reused plastic tub of some sort) in the fridge and it kept its shape until mid-week, after which I just re-whipped it. I think the most important thing is that the cream is very cold, but personally I haven't found the need for the ice bath method. I just take it straight from the fridge, pour it into a bowl, add a pinch of sugar, and whip until there are stiff peaks. Good luck with your strawberry shortcake!

You guys rock! Thank you for the tips!

A pinch of sugar? Go big or go home. :p

If you want it to whip quicker, freeze your bowl and beaters. But even at room temp, it shouldn't take too long. And if you add a couple of tbsps cocoa with the sugar, you have chocolate whipped cream. The cocoa changes the texture a bit, too, in a really good way.

Whenever I make whipped cream I can never seem to get it to whip, the only way it whips is if I add a whole bunch of sugar, and I would much prefer it without all the extra sugar.

In the summer I usually mush up blackberries or raspeberries and mix it in once it's whipped. mmm