Between dinner and dessert. It takes no time and it's a nice break to clear plates and reset the table, let the kids run around a bit, etc. I've never found the noise to be a problem and people break up a bit while we do it, so it's not like everyone is just sitting at the table listening to the stand mixer.

Anonymous wrote:How far ahead do you make whipped cream, like for pumpkin pie? I always make it right before serving, but it’s a pain to make it and make all that noise with guests sitting there (my house isn’t big, and no separate dining room really). Do you make yours hours ahead? Does it stay nice?

No it doesn't stay nice for more than a very short time. It also doesn't taste as good because most people really don't make it that well and it quickly separates and breaks down so most people end up with a soupy mess.

Get a canister and whippers. Will make your life so much easier and you add flavors and control the sweetness

Stabilize with gelatin.

Day of, but in the morning. I keep it in a big wide-mouth mason jar in the fridge.

A day ahead is okay, but it might separate a little bit.

I make it with the kids right at dessert time. It's become their tradition and something for them to do after the meal.

No gelatin here for the vegetarians!

Right before I pull the cal out of the fridge ... that I bought from the grocery store up to a week earlier.

Anonymous wrote:It will last a few days, no need to make it right before dessert.

This. Ideally day before or morning of so it stands in the fridge a bit.

I just buy a can

Right before I need it as the pies are coming to the dining room. It takes almost no time with a stand mixer

Anonymous wrote:It will last a few days, no need to make it right before dessert.

You must be adding a stabilizer, then, so it doesn’t deflate and separate. You can do that if you want, OP. Usually the stabilizer is a thicker fat - mascarpone cheese, cream cheese, etc. Changes the flavor a bit but not in a bad way.

No more than a few hours ahead.

I’m planning to make the day before and re whisk before serving.

It will last a few days, no need to make it right before dessert.

How far ahead do you make whipped cream, like for pumpkin pie? I always make it right before serving, but it’s a pain to make it and make all that noise with guests sitting there (my house isn’t big, and no separate dining room really). Do you make yours hours ahead? Does it stay nice?