I whipped some cream with soft peaks and put it in the fridge. A few days most of it has collapsed and is liquid. Can I re-whip it effectively without adding more cream?

2 Answers 2


If you try to re-whip the cream now, it'll likely turn into butter, not whipped cream. The initial whipping process has already caused the fat in the cream to coalesce; further whipping now will complete that process, similar to if you had over-whipped the cream in the first place.

  • I wonder what would be the outcome of using a whipping siphon with collapsed cream
    – Agos
    Commented Dec 5, 2019 at 14:29
  • 2
    @Agos I would expect better results from a siphon, since much less mechanical agitation (which would squeeze fat globules together) is occurring. In fact, the mechanism of a whipping siphon is not hugely different from that of a milk homogenizer.
    – Sneftel
    Commented Dec 5, 2019 at 15:47

Sneftel answered the question you asked, but to answer a corollary question: you can prevent this from happening by using a stabilizer (also called a cream stiffener). One you can get is by Dr. Oetker and is called Whip It (or Sahnesteif). There are a few other alternatives as well.

  • 1
    Another way to prevent the cream from collapsing is to store it in a manner that limits air contact. For instance, I store whipped cream in a Tupperware container, but before putting the lid on, I smooth a piece of plastic wrap down right against the surface of the whipped cream, then put the lid on.
    – dwizum
    Commented Dec 5, 2019 at 20:00

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.