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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.
If you've got an excess of butter and need a long-term option, store it in the freezer. Simply wrap it in aluminum foil or seal it in a heavy-duty freezer bag and freeze for as long as 6 months if unsalted--also called sweet cream--or 9 months if salted.