Doesn't whipped cream usually go flat after a day or so, after you whip it?

As an experiment I decided to freeze a pint of heavy whipping cream I wasn't going to be able to use right off. I didn't know if it'd be ok after freezing or not. But I whipped it up on Sunday night (it looked weird pouring out of the contain, but it whipped just fine) and its still whipped today. No sign of it deflating at all.

I don't know if I stumbled onto something here, or whether this is normal. I seem to remember it starts to dissolve again in about 24 hours.

Hey Nancy - The sugar that people usually put in whipped cream is what makes it break down so maybe that contributed to yours staying whipped longer. Or, it could be a combination of the freezing and the whipping.

When you say weird, do you mean it was separated and therefore would be gross to use in coffee? Did you shake it up first?

I am curious because I would love to buy the big container of whipping cream at Costco but of late it has had only a week or so left on its dating and I don't use it up that fast. If I can freeze it though that would be great!

PecanPie

I froze mine once and won't again. I use it for coffee mostly. After I had froze it, it was gloppy and looked like half melted butter.(lol)

The whipped cream I get is normally really thick and freezing it just made it... well, I guess gloppy! I don't think you'd want it in your coffee. Man, its sure nice to eat though! I put a bit of lemon extract in it. Nummy!

I wonder how half & half freezes?