# Refrigerate. whipped cream. **URL:** \ **Category:** Factual Questions\ **Created:** [November 15, 2013, 12:47am UTC](https://boards.straightdope.com/t/refrigerate-whipped-cream/673949 "2013-11-15T00:47:28Z")\ **Posts on this page:** 7\ **Page:** 1
**Author:** ![dauerbach](https://avatars.discourse-cdn.com/v4/letter/d/c2a13f/32.png) [@dauerbach](https://boards.straightdope.com/u/dauerbach)\ **Post date:** [November 15, 2013, 12:47am UTC](https://boards.straightdope.com/t/refrigerate-whipped-cream/673949/1 "2013-11-15T00:47:28Z")
Is it so. It won’t separate or so it won’t spoil and poison everyone? ---
**Author:** ![Fluffy\_PickleSniffer](https://avatars.discourse-cdn.com/v4/letter/f/77aa72/32.png) [@Fluffy\_PickleSniffer](https://boards.straightdope.com/u/Fluffy_PickleSniffer)\ **Post date:** [November 15, 2013, 1:29am UTC](https://boards.straightdope.com/t/refrigerate-whipped-cream/673949/2 "2013-11-15T01:29:43Z")
I’m not sure exactly what you’re asking, but yes you should refrigerate whipped cream. Here’s a guide on how long the stuff will last, depending upon what kind you’re using: [Guide](http://www.eatbydate.com/dairy/milk/whipped-cream/) ---
**Author:** ![Isilder](https://avatars.discourse-cdn.com/v4/letter/i/cc9497/32.png) [@Isilder](https://boards.straightdope.com/u/Isilder)\ **Post date:** [November 15, 2013, 2:47am UTC](https://boards.straightdope.com/t/refrigerate-whipped-cream/673949/3 "2013-11-15T02:47:33Z")
As it happens, Lactobacillus survives regular pasteurization, and its a friendly bacteria. As its got the head start on any other bacteria or mould, its the dominant species in the sour cream. Note: UHT milk is more thoroughly pasteurized, so as to kill the Lactobacillus … thats why it lasts longer. UHT cream is available. Back to regular pasteurised milk… Lactobacillus makes milk, or cream, go sour by producing acid… lactic acid. The acid 1. changes the taste 2. causes separation (curds and way). So milk and cream is refrigerated to SLOW the bacteria , slowing the rate of production of acid . While the sealed UHT product has no Lactobacillus , once opened it will be contaminated … but friendly lactose loving bacteria are very common in the environment and these make it go sour, in the same way as Lactobacillus . ---
**Author:** ![dauerbach](https://avatars.discourse-cdn.com/v4/letter/d/c2a13f/32.png) [@dauerbach](https://boards.straightdope.com/u/dauerbach)\ **Post date:** [November 15, 2013, 3:10am UTC](https://boards.straightdope.com/t/refrigerate-whipped-cream/673949/4 "2013-11-15T03:10:56Z")
Well, I really hate posting from an ipad. Now I have my usual keyboard. The entire scenario is this: We are making a very large cake (6,8,10 inch round pans) and the icing/filling will be whipped cream mixed with vanilla pudding. If we make it tomorrow night can we just put it outside as it will be very difficult to make room in the refrigerator. We are in Baltimore, the temperatures will be between 40 and 50 outside from Friday night to Saturday afternoon. I don’t want to make anyone sick, but that sure would be much easier. ---
**Author:** ![Rick](https://avatars.discourse-cdn.com/v4/letter/r/9f8e36/32.png) [@Rick](https://boards.straightdope.com/u/Rick)\ **Post date:** [November 15, 2013, 5:30am UTC](https://boards.straightdope.com/t/refrigerate-whipped-cream/673949/5 "2013-11-15T05:30:24Z")
> [@dauerbach](#): > > Well, I really hate posting from an ipad. Now I have my usual keyboard. > > The entire scenario is this: We are making a very large cake (6,8,10 inch round pans) and the icing/filling will be whipped cream mixed with vanilla pudding. If we make it tomorrow night can we just put it outside as it will be very difficult to make room in the refrigerator. We are in Baltimore, the temperatures will be between 40 and 50 outside from Friday night to Saturday afternoon. I don’t want to make anyone sick, but that sure would be much easier. I wouldn’t. ---
**Author:** ![sylmar](https://avatars.discourse-cdn.com/v4/letter/s/b782af/32.png) [@sylmar](https://boards.straightdope.com/u/sylmar)\ **Post date:** [November 15, 2013, 12:09pm UTC](https://boards.straightdope.com/t/refrigerate-whipped-cream/673949/6 "2013-11-15T12:09:01Z")
> [@dauerbach](#): > > Well, I really hate posting from an ipad. Now I have my usual keyboard. > > The entire scenario is this: We are making a very large cake (6,8,10 inch round pans) and the icing/filling will be whipped cream mixed with vanilla pudding. If we make it tomorrow night can we just put it outside as it will be very difficult to make room in the refrigerator. We are in Baltimore, the temperatures will be between 40 and 50 outside from Friday night to Saturday afternoon. I don’t want to make anyone sick, but that sure would be much easier. Main reason to chill the whipped cream isn’t bacterial growth but to keep the whipped cream from collapsing, so you should be fine. Bacterial growth in heavy cream at 40 to 50 degrees F would be slow, and as Isilder points out, lactobacillus would be the dominant strain and it poses no threat beyond promoting a tang ( I’ve often made creme fraiche by mixing heavy cream with culture and leaving out overnight at room temp, 70 + degrees). The sugar and starch in the whipped cream/pudding frosting should slow growth even further. Make sure it’s covered and out of the sun so a mini greenhouse effect doesn’t leave you with a dairy puddle.😉 ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [November 15, 2013, 10:13pm UTC](https://boards.straightdope.com/t/refrigerate-whipped-cream/673949/7 "2013-11-15T22:13:19Z")
I’d be more concerned about a possum or something showing up overnight to lick their fill.