Cold perishable food items like heavy cream should not sit out at room temperature for more than two hours — or one hour on hot days when temperatures reach above 90 degrees Fahrenheit. If you must leave heavy cream out for any amount of time, place it on ice to keep it cold for as long as possible.
If you’ve left the whipping cream out for two hours or less, it may be fine to refrigerate and consume. In general, if dairy products like whipping cream have been at or above 40 degrees Fahrenheit for two hours or more, they should be considered unsafe to use.
Cream can last from 1-3 weeks beyond its “best by” date, depending on the type, how it is cared for and how it will be used. The shelf life of dairy cream is influenced by a variety of factors, such as the type of cream, the processing method, packaging date, its exposure to heat, and how the it is stored.
Storage: Store cream at 40 °F or below in its original container in the refrigerator. Do not leave cream at room temperature, and do not mix warm cream with cream that has been kept refrigerated. Use fresh, pasteurized cream within one to five days of the “sell-by” date.
So according to the food safety experts at the US government, cream cheese shouldn’t be out of the fridge for longer than two hours.
Sarah Downs, RD: “ Milk should never be left out at room temperature. Refrigeration is the single most important factor in maintaining the safety of milk. If stored above 40° F, milk will begin to develop signs of spoilage, including sour odor, off-flavor and curdled consistency.”
Eating spoiled whipping cream may result in nausea, diarrhea and vomiting in healthy adults, but the bacteria can cause serious illness in infants, the elderly, pregnant women or people with compromised immune systems.
You can keep your stabilized whipped cream in the fridge for at least four hours before serving.
In general, perishable foods like milk should not sit out of the refrigerator or cooler for longer than two hours. Cut that time down to an hour in the summer if the temperature reaches 90 degrees F. After that time frame, bacteria can start to grow.
Eating cream out of date does not pose a health risk, and it is unlikely that it will make you sick. In the case of cream, eating it when the consumption date has expired may mean that the food is more acidic than normal and may also have lost moisture and be drier. Besides, it loses aroma and flavor.
If you want to use your soured cream right away, drizzle it on burritos, tacos, chili, soups, stews, potatoes, oatmeal, granola, or even fresh fruit! It makes a wonderful creme fraiche. Even chocolate ice cream is fantastic just a teensy bit sour.
Similar to milk, heavy cream can be frozen for 1 to 2 months. To freeze, place your heavy cream in a plastic jug or carton, but make sure to leave some room for the heavy cream to expand once frozen. It’s important to note that frozen -then-thawed heavy cream will not whip as nicely as fresh heavy cream.
If your home is in the 70-75 degree range the half and half should be fine. It sits out by the coffee in most convenience stores all day. Most Half and Half pcs don’t need any refrigeration. Open it, smell and taste, it probably will smell and taste fine.
The difference comes down to fat content. Heavy cream has slightly more fat (at least 36 percent) compared with whipping cream (at least 30 percent). Both whip well (and taste delicious), but heavy cream will hold its shape longer, while whipping cream produces a lighter, softer texture.