Whipping cream and dairy products should be stored in the fridge....to maintain shape as well as to prevent bacteria from growing.
yes
OMG I love whipped cream... I dunno but just keep whipping the cream...... I love ALEENA!
If you want to make cream out of milk, it will be lighter and more delicate than if you made it out of heavy whipping cream. Heavy whipping cream is better suited for cakes and heavy desserts, while milk can be used for a lighter icing.
Fondant goes over icing that has been on a cake in the fridge.
Yes. Edit: For some things, No for others. If you are using it in baking for a cake, cookies, bread, in a sauce for pasta, a cream soup base it should be fine but less rich. But if you need to whip the cream icing filling, make it part of a custard (ice cream, creme brulee) or make ganache most all purpose cream is not rich or thick enough. A whipping cream needs to be above 30% or so to whip properly. It will seem twice as thick as most all purpose coffee creams depending on the area your all purpose cream is probably between 10-20% fat. So you may not be able to replace it with regular cream and get the same results.
Try either a butter cream or cream cheese icing.
I have used half milnot and half whipping cream or half and half to cut down on calories and it tatsed great. It coats the fettucine realy well!
Vanilla ice cream, whipped cream, icing!
"Cake and ice cream."
Well just roll out a bit of icing then roll it up, pulling out the sides gently. Put it in the fridge to set.
cream cheese
I wouldn't, no.