yes
Until the use by date. It freezes well.
Yes, a fridge will tend to dry out unwrapped food.
Yes, whipped cream is a colloid.
You can find in the the grocery stores with the boxed crackers. It is cheese in a can that can be applied like canned whipped cream.
Whipped cream is not made directly from milk, and it is not possible to make whipped cream with homogenized milk purchased at supermarkets. Milk will froth and foam, but it does not have enough fat to form whipped cream. One needs heavy cream to make whipped cream. Heavy cream is separated from non-homogenized milk. When fresh milk is left to stand, the cream will rise to the top, where it can be skimmed off. This cream is further concentrated into the "heavy cream" or "whipping cream" that can then be whipped into whipped cream.
Yes. Whipped cream is just pre-whipped whipping cream.
To make whipped cream with half and half, chill the half and half in the fridge. Then, whip it with a mixer until it thickens. Add sugar and vanilla extract for flavor. Whip until stiff peaks form. Use immediately or store in the fridge.
it would only last a day if you put it in the fridge
Storing homemade whipped cream in the fridge for around two weeks is generally not recommended, as it can lose its texture and may spoil. However, if you want to extend its shelf life, using a stabilizer can help. Good options include powdered sugar (which contains cornstarch), gelatin, or instant pudding mix, as they help maintain the whipped cream's structure and freshness. It's best to consume whipped cream within a week for optimal taste and quality.
Whipped cream is real cream. Whipped topping is an imitation, probably mostly vegetable oils.
Whipped cream is a dessert condiment.
whipped cream has protein and sodium