I am certainly not a professional pastry chef, but I've never seen heavy cream stay firm after a day in the fridge in a bowl or on a cream pie no matter how I've beaten it, and I've tried soft peaks, stiff peaks, and whipped until bordering on butter. For some reason, refrigerated whipped cream breaks while unrefrigerated doesn't seem to. In any case, I've now switched from instant pudding (hate the flavor no matter what brand) to instant clear jel and I can make whipped cream and refrigerate it for several days without it breaking.

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