Paul McNoob wrote:
> If I were to make my own whipped cream, how do I store it ? In the
> freezer, like commercial cool whip? I want to make it the "night
> before" so that we can have it in the morning before work with
> strawberries or blueberries over belgian waffles. I don't have the
> time in the morning to make it fresh (nor the waffle batter).
>
> Thanks as always
> Paul

I find using a bit of confectioner's sugar, which contains cornstarch,
makes it pretty stable. (I use a heaping cooking spoonful per cup of
cream.) Yes, you could refrigerate it thereafter.

Others use a bit of softened gelatin.

--
Jean B.