You just bought a can of Reddi Wip and are wondering if it should be refrigerated before opening. Or you have leftover Cool Whip from a recipe and you’re not sure if it goes back in the fridge or freezer. Does the cream need to be chilled? The answer is different depending on the product you have.
Does all the cream need to be refrigerated?
Short answer: Yes for aerosol cans like homemade whipped cream and Reddi Wip, which should always be refrigerated. Cool Whip is the exception: it’s a frozen product that lives in the freezer and only moves to the refrigerator when you’re ready to use it. All three types follow the standard 2-hour rule: do not leave the whipped product at room temperature for more than 2 hours.
For more information on milk storage, see Food storage guide.
To take the keys
- Homemade Whipped Cream: Refrigerate immediately, use within 1 to 2 days
- Aerosol cans (Reddi Wip): Always refrigerate, even before opening
- Cool Whip: store in the freezer; refrigerate 4 to 5 hours before use
- All types: Discard if left at room temperature for more than 2 hours
- Store aerosol cans upright; clean the nozzle after use
Should homemade whipped cream be refrigerated?
Yes, immediately and continuously. Homemade whipped cream is a heavy cream without preservatives, stabilizers and preservatives. It is one of the most perishable foods you can make. Left at room temperature, within an hour or two it collapses and begins to cry. The USDA’s 2-hour rule fully applies: homemade whipped cream left for more than 2 hours should be discarded.
In the refrigerator, homemade whipped cream will keep for 1 or 2 days. Adding a stabilizer (unflavored gelatin or cornstarch) before mixing extends it to 3 or 4 days. Store in an airtight container to prevent it from absorbing refrigerator odors, and store toward the back of the refrigerator on an interior shelf where the temperature is most stable.
Does Reddi Wip need to cool before opening?
yes Reddi Wip and other whipped cream aerosols contain real milk cream, which is perishable, regardless of the pressure vessel. The can must be chilled at all times, including before opening for the first time. You’ll find aerosol cream in the milk section of the grocery store refrigerator, and it’s in your refrigerator from the moment you bring it home.
The pressurized nitrous oxide propellant inside the can limits oxygen exposure and helps preserve the cream, which is why the aerosol lasts 2 to 3 months in the refrigerator. But that protection only works when the can stays cold. Left at room temperature, cream is subject to the same 2-hour perishability rule as any other dairy product.
Store aerosol cans upright, not on their side. A can stored on its side can cause uneven pressure distribution, causing the propellant and cream to separate and cause the can to mis-distribute. Place the can toward the back of the refrigerator on an interior shelf, not on the door where temperatures fluctuate.
Does Cool Whip need to be refrigerated?
Cool Whip is different from the other two products. It is a frozen product that is sold in the freezer section of the grocery store, and the freezer is its main home. Do not refrigerate long term. Store in the freezer until ready to use, then thaw in the refrigerator for 4 to 5 hours before serving.
Once thawed, Cool Whip should be refrigerated and used within 1-2 weeks. It shouldn’t sit on the counter long-term. Although structurally more stable than cream due to its oil-based emulsion, at room temperature it is still perishable and the 2-hour rule applies.
Quick Reference: Where Each Type Lives
- Homemade whipped cream: Refrigerator only. Use within 1-2 days (3-4 if stabilized).
- Reddi Wip (aerosol container): Refrigerator at all times, open or not. Good for 2 to 3 months.
- Cool Whip (frozen container): In the freezer until needed, then in the refrigerator. Use within 1 to 2 weeks after thawing.
How to store each type properly
Homemade whipped cream
- Transfer immediately to an airtight container. Do not leave uncovered in mixing bowl.
- Store on a middle shelf towards the back of the fridge, away from the door.
- If firm, add 1 tablespoon gelatin (1 tablespoon bloom in cold water, then heat until dissolved and cool) per cup of cream before whipping, or 1 tablespoon cornstarch per cup.
- Do not store in a dessert at room temperature for more than 2 hours. If the dessert takes longer, add cream when serving or use stabilized cream.
Aerosol containers (Reddi Wip)
- Refrigerate immediately after purchase. Do not leave it on the counter or in a cupboard.
- Store upright, not sideways.
- After use, rinse the nozzle with warm water and wipe dry. The Reddi Wip label calls that outright. A clogged or contaminated nozzle is one of the main ways aerosol cream can spoil prematurely.
- Keep it on an interior shelf towards the back of the fridge, not on the door.
- Do not freeze the can. If you want to freeze some of the contents, roll the cups on parchment paper and freeze instead.
See also
Cool Whip and Frozen Whipped Toppings
- Keep in the freezer until needed. The duration of the freezer is 4 months.
- Thaw in the refrigerator for 4-5 hours or overnight. Do not defrost on the counter or in the microwave; both methods damage the emulsion and result in a watery, separate texture.
- After thawing, store in the refrigerator and use within 1 to 2 weeks.
- Kraft’s official guideline is not to freeze Cool Whip after thawing. If Cool Whip has been thawed in the refrigerator and not left at room temperature, a single refreeze may not result in a significant loss of quality in practice, but is not supported by the manufacturer.
Whipped cream in a sitting dessert?
The 2 hour rule applies to the dessert as a whole after the cream has been whipped. Homemade whipped cream and a cake left on the table at a party should be returned to the refrigerator or discarded after 2 hours. Cool Whip holds its shape much longer at room temperature than fresh cream, which is one reason it’s often preferred for outdoor events, but it still falls under the 2-hour perishable food guideline regardless of its appearance.
Recipes that use Whipped Cream
If you have homemade whipped cream to use before turning, put it to work. The Scottish cranes it’s built around freshly whipped cream layered with raspberries, toasted oats and whiskey. The creamy caramel flan Traditionally it is served with a cup next to each slice. Both are worth doing especially before using the cream. For more information on the USDA 2-hour rule and the handling of perishable foods, see USDA FSIS Refrigeration Guide.
FAQ: Can you leave Reddi Wip unrefrigerated after opening?no Once the can is at room temperature, the cream inside is in the temperature danger zone just like any other dairy product. A short exposure during use (putting on the counter while placing on top of the dessert) is fine. But leaving the can at room temperature for a long time or storing it in a cupboard after opening is not safe. Always return to the refrigerator after use.
FAQ: Does Cool Whip need to be refrigerated after opening?yes Once the container is opened and thawed, it should be refrigerated. It shouldn’t be put back in the freezer according to official Kraft policy, although some sources suggest that a single freeze after proper refrigeration causes minimal quality loss. Opened and thawed Cool Whip will keep in the refrigerator for 7 to 10 days. See how to tell if it’s gone wrong the cream goes bad.
Frequently Asked Questions: How long can whipped cream last on a hot day?When the room temperature is above 90 degrees Fahrenheit, the safe window for perishable food at room temperature is reduced from 2 hours to 1 hour. This applies to three types of cream. At an outdoor summer gathering, whipped cream should be added to a dessert just before serving or chilled over a bowl of ice until serving.
Further reading
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