Whipped Cream

Whipped cream is marvelous stuff—simple to make, versatile, and the obvious accompaniment to any number of desserts. It is also used as a component in a variety of cake and tart fillings.

One problem with whipped cream is its tendency to release liquid as it sits; if used as a cake filling, the cake is soon soggy. Whipped cream can be stabilized by hanging it in a kitchen towel, ends tied together, overnight in a cool place, which causes it to release much of its liquid. Cooks refer to this as “squeezing.” But even “squeezed” whipped cream continues to release a small amount of liquid, so if you use it to fill a cake, the cake should be eaten within a day or two.