Have you noticed how you nearly always end up with more whipped cream than you actually need? And of course, being a careful cook, you throw the extra out after a couple of days rather than risk using tainted cream.
Here's a tip: add a pinch of bicarbonate of soda to the cream when whipping it. This acts as a preservative and the cream will keep in the fridge for days afterwards. But keep the amount to a pinch; bicarb and cream are not complimentary flavors.
