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Freshly whipped cream begins to loose volume and liquify quickly unless stabilized during whipping with a product like "Whip-It" or plain Gelatin. (For each cup of cream, soften 1/2 t. gelatin in 1 T. cold water; heat for a few seconds in a microwave to dissolve, then cool to room temperature before adding to the cream during whipping.) Cream may be whipped without a stabilizer and chilled for a few hours, however. This will require whisking briefly by hand or machine immediately before serving to reincorporate liquid and regain lost volume.

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15y ago

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