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Whipped cream can be prepared up to 24 hours ahead of time if itâs kept refrigerated. Even then, it may start to separate after a while. The best way to keep it is by placing a fine-mesh strainer over a bowl and placing the cream on the strainer. That way, any liquid will leak into the bowl underneath.
Transfer to a glass jar; cover with a coffee filter or tight-weave cloth and secure with a rubber band. Place the jar in a warm spot, 74-77Â°F, to culture for 16-18 hours. Once the sour cream has set, place a tight lid on the jar and store in the refrigerator. Sour cream will keep in the refrigerator for 2-3 weeks.