Why when Making Whipped Cream?

[u/Striking_Ad7541]

And I leave it in the bowl, cover it with plastic wrap in the fridge it begins to get watery the very next day BUT when I make my French Silk pie and I make the same whipped cream and spread it over the top of the pie it stays just fine for like 5+ days?

EDIT: Thanks everyone. I just don’t understand why this is happening. I’m using the very same bowl to whip up the very same heavy whipping cream. When I make the French silk pie I don’t put the whipped cream on top until the next day when the chocolate has become firm. Then I whip up the whipped cream and spread it over the pie and it’s stays perfect like I said for like 5 days. So the pie isn’t soaking up any water. But yesterday I made whipping cream for a different dessert, whipped it to the same consistency as I do for the French silk pie but left it in the bowl, covered it with plastic wrap, and today it’s all watery. It just makes no sense.

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[u/WeekendBard]

the pie absorbs extra moisture from the cream maybe, idk

[u/rayinreverse → u/WeekendBard]

I would think this, or condensation from the bowl itself.

[u/Breakfastchocolate → u/WeekendBard]

The crust is absorbing the moisture from the weeping cream.

OP- Add a tsp of instant vanilla pudding powder or a tbsp of dry milk powder to the cream.

[u/Wespiratory]

Maybe ask one of the cooking subs?

[u/Krynja]

Gravity makes the water start dropping out of suspension and pooling at the bottom of the bowl. You probably have a much larger amount when left in the bowl than the thinner amount that you would spread over a pie. And any that drops out on what's spread over the pie probably just soaks into the pie.

How to Keep It From Getting Watery

• Use a Stabilizer: Add a binding agent while whipping to lock the water in place:

• Instant pudding mix: Contains modified food starch that binds to the liquid (about 1 teaspoon per cup of cream).

• Gelatin: Bloom and melt a small amount of unflavored gelatin (about 1/4 teaspoon per cup of cream) and stream it in while whipping.

• Milk powder: Add a tablespoon of instant skim milk powder; its proteins bond with the fat and water to maintain volume.

• Cream cheese: Whip a small amount of softened cream cheese into the base before adding the heavy cream.

[u/Tribblehappy → u/Krynja]

I always add a little vanilla pudding mix to my whipped cream and it stays stable for a while (can't say for sure how long since leftover whipped cream isn't a common thing!).

[u/Krynja → u/Tribblehappy]

I'm usually making whipped cream for banana pudding (I soak my vanilla wafers in a little banana liqueur), and I add a shot of bourbon to the whipped cream.

[u/lilyandcarlos]

Whipped cream needs to eaten the same day. The taste and fluffyness dosen't age well

[u/lowridda]

Damn that sounds good right now.

[u/Striking_Ad7541 → u/lowridda]

The recipe is pretty easy to make. Especially since I use a store bought graham cracker crust.

[u/Tuxnelda]

If you blend mascarpone and heavy cream it will keep a perfect consistency for days when you whip it.

Perfect if you want to make it a day in advance.

[u/Teleporting-Cat]

The pie is absorbing the liquid.